vocab A
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| Absorption | Flour’s ability to absorb moisture when mixed into dough.
Varies according to protein content, growing conditions, storage conditions
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| Acid | pH level less than 7 (most foods are slightly acidic), ex: Citrus Juice, Wine, Vinegar.
Has a sharp or sour flavor
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| Acidulation | The browning of cut fruit is caused by the reaction of an enzyme with the phenolic compounds present.
The enzyme is called (polypheneoloxidase).
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| 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
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| Aging | The period where freshly milled flour is allowed to rest in order to whiten and produce less sticky dough.
Can be chemically accelerated
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| Albumen | The principal protein found in egg whites.
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| Allergens | Substances that may cause allergic reactions in some people.
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| Amaranth | Tiny oval seeds from an annual herb plant native to South America.
Used as a cooked grain and flour
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| Aroma | The sensations, as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose.
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| 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
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