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CC ch22
breads and reactions
| Question | Answer |
|---|---|
| gluten | Protein substance that gives strength and elasticity to batters and doughs. Formed when wheat flour is moistened and thoroughly mixed. |
| yeast | Microscopic, single-celled plant that produces the leavening gas carbon dioxide through the process of fermentation |
| fermentation | Process that takes place when yeast cells act upon sugars to produce carbon dioxide and alcohol; enzymatically controlled process in which a compound is broken down, such as a carbohydrate into carbon dioxide and ethyl alcohol |
| baking soda | Term for sodium bicarbonate, an alkali, which, when added to a flour mixture and heated, releases carbon dioxide; leavening agent used in food preparation |
| baking powder | Mixture of dry acid (or acid salt), baking soda, and starch (or flour) that will form carbon dioxide when mixed with liquid and or heated; leavening agent used in food preparation |
| batter | food-liquid mixture with a consistency ranging form a thin liquid to a stiff liquid depending on the proportion of dry to liquid ingredients |
| dough | flour-liquid mixture that is stiff enough to be shaped by hand |
| tunnel | One of many narrow, open areas that form inside over-mixed muffins |
| oven spring | Sudden dramatic rise of a yeast dough that takes place during the first few minutes of baking |
Created by:
raiver
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