| A | B |
|---|
| gluten | protein in flour |
| yeast | microscopic, single-celled plant that is available in compressed, active dry, and fast rising forms for use in baking |
| fermentation | process that takes place in yeast doughs when yeast cells act upon sugars to produce carbon dioxide and ethyl alcohol |
| baking soda | sodium bicarbonate |
| baking powder | leavening agent made from a dry acid or acid salt, baking soda and starch or flour |
| batter | flour-liquid mixtures that range in consistency from thin liquids to stiff liquids are called |
| dough | a flour-liquid mixture that is stiff enough to be shaped by hand |
| tunnels | when an overmixed muffin is broken apart, narrow open areas are visible |
| oven spring | during the first few minutes of baking a rapid rising occurs in yeast dough |
| eggs | adds color and flavor & contributes to structure |
| fat | serves as a tenderizing agent |
| quick breads | bread products such as biscuits, muffins & popovers |
| flours | gives structure to baked products |
| leavening agents | produces gases that make baked products rise |
| liquids | hydrates the protein and starch in flour |
| salt | regulates the action of yeast |
| sugar | heps crust brown |
| punching | when yeast dough has completed the first rising, the release of some of the carbon dioxide is acheved by this action |
| pour batters | thin batters such as griddle cakes and popovers |
