| A | B |
|---|
| active dry yeast | partially dormant yeast contained in flour granules |
| bleached flour | flour chemically treated to neutralize yellow pigment |
| brown sugar | granulated sugar coated with molasses, which adds moisture and caramel flavor |
| compressed yeast | combination of yeast and starch; moist and comes in small, individually wrapped cakes |
| confectioners' sugar | pulverized, granulated sugar with trace of added cornstarch; also known as powdered sugar |
| gluten | elastic substance formed when certain proteins in wheat flour combine with liquid |
| granulated sugar | highly refined surcrose crystals derived by boiling juice of sugarcane or sugar beets |
| hot spot | area of concentrated heat in oven; can cause uneven baking and browning |
| leavening agent | triggers chemical reaction that makes baked product rise |
| preheat | to turn oven on early to have desired temperature when food is placed inside |
| proofing | process for testing whether yeast is alive |
| quick-rising yeast | yeast that causes bread to rise in about half as much time as regular yeast |
| self-rising flour | flour with added baking powder and salt |
| unbleached flour | flour not chemically treated to neutralize yellow pigment; has slight beige tone |
