| A | B |
|---|
| Yeast | An organic fungus that thrives on moisture and warmth. Yeast feeds on the simple sugars in flour and sweeteners. As it grows, yeast gives off carbon dioxide making a baked product rise |
| Gluten | Certain proteins in wheat flour combrin with liquid to create this elastic substance.It develpos as flour is mixed with liquid and affects the texture and the rising of baked products. |
| All-purpose flour | Made from hard and soft wheat, its moderate protein content gives good results for most recipes. This is the most-used flour in American kitchens. |
| Bleached flour | Flour that has been chemically treated to neutralize the yellow pigment. |
| Unbleached flour | Flour that had not been treated and add a slight beige tone to the final product. |
| Self-rising flour | Flour that contains baking powder and salt. |
| Whole wheat flour | Whole-grain flour which includes the germ and the bran. Bran limits gluten formation, so products are more dense and heavier than those made with all-purpose flour. |
| Bread flour | Flour that blends hard-wheat, unbleached flour with barley flour. High gluten potential is favored for making yeast bread Bread flour uses hard wheat, unbleached flour and barley flour. |
| Cake and pastry flour | Bleached flour from sold wheat, creating less gluten, producing baked goods with a fine, tender texture. |
| Pour batters | Batters made by mixing nearly equal amounts of liquid and flour, creating a thin, flowing pour batters cakes, pancakes, and waffles are examples. |
| Drop batters | Thicker batter containing twice as much flour as liquid and includes quick breads and cookies. |
| Soft doughs | A ratio of one part liquid to three parts flour that makes a soft doughs that is sticky but moldable and includes yeast breads and rolled biscuits. |
| Stiff doughs | A ratio of one part liquid to six to eight parts flour.These are the easiest to handle and include pie crusts and some rolled cookies. |
| Leavening agents | A substance that triggers a chemical reaction that makes a baked product grow larger, or rise. |
| Air | A form of leavening agent that is added while ingredients are being combined and beaten, as when sifting flour, creaming fat and sugar, and beating a batter. When the mixture is heated, the trapped air expands and raises the product. This is a physical reaction. |
| Steam | Leavens products that contain large amount of liquid. The heat of baking turns the liquid into steam. Popovers and cream puffs are steam leavened. Physical reaction. |
| Baking powder | Baking soda is the chemical opposite of an acid. It reacts chemically with an acidic liquid in the recipe, such as buttermilk, to produce carbon dioxide gas, which expands when heated. Baking soda reacts with the liquid instantly. Therefore it's mixed first with dry ingredients and then with the liquid, which prevents the gas from escaping before baking. |
