| A | B |
|---|
| Germ | part of kernel that reproduces |
| Bran | part of kernel containing FIBER |
| Endosperm | part of kernel used to make all purpose flour |
| salt | added to bread to control yeast growth |
| sugar | "food" for the yeast to grow |
| kneading | process of "working" the dough to develop gluten |
| proofing | letting the dough rise |
| fermentation | yeast cells acting upon sugars to produce carbon dioxide and ethyl alcohol |
| oven spring | first few minutes of baking, rapid rising |
| yeast | microscopic plant used as leavener to make breads rise |
| water | hydrates the gluten proteins |
