| A | B |
|---|
| Active dry yeast | A dry granular form of yeast that must be rehydrated in 4 times its weight of warm water before use. |
| Bread flour | A strong flour used for making breads, hard rolls, and any product requiring high gluten. |
| Cake flour | A weak or low-gluten flour made from soft wheat. |
| Chemical leavener | Leavener that releases gases produced by chemical reactions. |
| Confectioners' sugar | Fine powdered sugar mixed with a small amount of starch to prevent caking. |
| Creaming | The process of beating fat and sugar together to incorporate air. |
| Emulsions | A uniform mixture of two unmixable substances-in the kitchen, usually liquids.n |
| Emulsified shortening | An easy spread shortening used when the weight of sugar in a cake batter is greater than the weight of flour. |
| Extracts | Flavorful oil or other substances dissolved in alcohol;used for flavoring. used |
| Fermentation | The process by which yeast acts on carbohydrates to change them into carbon dioxide gas and alcohol. |
| Foaming | The process of beating eggs with or without sugar to incorporate air. |
| Fresh yeast | Forms of yeast that is moist and perishable also called compressed yeast. |
| Gluten | A substance made of proteins present in wheat flour that gives structure and strength to baked goods. |
| Instant dry yeast | A dry granular form of yeast that does not have to be dissolved in water before use, asit absorbs water more quickly than regular dry yeast. |
| Leavening | The production or incorporation of gases in a baked product to increase volume and to produce shape and texture. |
| Pastry flour | Flour that is lower in gluten than bread flour but higher than cake flour; used for making pie and pastry doughs, quick breads, and other tender items. |
| Pumpernickel | Coarsely ground rye flour. Bread made with this flour. |
| Regular shortening | Shortening with good creaming ability, which allows a large quantity of air to be mixed into the batter to give it lightness and leavening. |
| Rye Blend | A mixture of rye flour and hard wheat flour. |
| Single-and double-acting baking powders | A mixture of baking soda and a reacting acid used to leaven baked goods. Single-acting baking powder requires only moisture to release gas, double-acting requires heat for a complete reaction. |
| Shortening | Any fat used in baking to tenderize the produce by shorting gluten strands. A white tasteless, solid fat formulated for baking or deep frying. |
| Staling | The change in texture and aroma of baked goods due to the loss of moisture by its starch granules. |
| Strong flours | Flour with a high protein or gluten content. |
| Sucrose | Chemical name for the sugar that consititues table sugar. |
| Weak flours | Flour with a low protein or gluten content. |
| Whole Wheat Flour | Flour made by grinding the entire wheat kernel, including the brand and germ. |
| Osmotolerant yeast | A special type of yeast that is often used in doughs with high sugar content, as this yeast performs better in sweet doughs. |
