Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

on baking

vocab A

TermDefinition
Absorption Flour’s ability to absorb moisture when mixed into dough. Varies according to protein content, growing conditions, storage conditions
Acid pH level less than 7 (most foods are slightly acidic), ex: Citrus Juice, Wine, Vinegar. Has a sharp or sour flavor
Acidulation The browning of cut fruit is caused by the reaction of an enzyme with the phenolic compounds present. The enzyme is called (polypheneoloxidase).
Additives Substance added to foods to prevent Spoilage, Improve appearance, Texture, Flavor, or Nutritional value. Can be synthetic (sugar substitutes) or natural (lecithin). Can cause allergic reactions in sensitive people
Aging The period where freshly milled flour is allowed to rest in order to whiten and produce less sticky dough. Can be chemically accelerated
Albumen The principal protein found in egg whites.
Allergens Substances that may cause allergic reactions in some people.
Amaranth Tiny oval seeds from an annual herb plant native to South America. Used as a cooked grain and flour
Aroma The sensations, as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose.
Artisan A person who works in a skilled craft or trade; one who works with their hands. Bread bakers and confectioners who prepare foods using traditional methods
Created by: LW