| A | B |
|---|
| gluten | Protein substances that gives strength and elasticity to batters and doughs. |
| yeast | Microscopic, single-celled plant that produces the leavening gas carbon dioxide through the process of fermentation. |
| fermentation | Process that takes place when yeast calls act upon sugars to produce carbon dioxide and alcohol. |
| baking soda | Term for sodium bicarbonate, an alkali, which , when added to a flour mixture and heated, releases carbon dioxide; leavening agent in food preparation. |
| baking powder | Mixture of a dry acid, baking soda, and starch that will form carbon dioxide when mixed with liquid and/or heated; leavening agent used in food prepration. |
| batter | Flourliquid mixture with a consistency ranging from 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. |
| tunnnel | One of many narrow, open areas that form inside overmixed muffins. |
| oven spring | Sudden dramatic rise of a yeast dough that takes place during the first few minutes of baking. |
