| A | B |
|---|
| Yeast | microsopic organism that causes fermentation |
| Proofing | Allowing the dough to rise before baking |
| Leavening Agent | That which causes the breads to rise |
| Dissolve | To thoroughly mix one ingredients into another ingredient |
| Bread Flour | the type of flour that has the largest amount of gluten |
| Gluten | Causes the bread dough to be elastic |
| Batter Method | This mixing method of making bread speeds up the mixing time and shortens the kneading time |
| Traditional Method | Method used to make yeast breads where the yeast is dissolved in warm water, dough is mixed, kneaded, allowed to rise, punched down, shaped and allowed to rise a second time before baking |
| One-Rise Method | Yeast dough is mixed and allowed to rise only one time before baking |
| Yields | How many servings/loaves a bread recipe makes |
| Kneading | Working the dough with the hands, folding the dough and pressing with the palms of the hands |
| Salt | Slows down fermentation |
| Liquids | moistens dry ingredients and necessary for gluten structure |
| Sugar | Food for the yeast and causes the bread to be tender |
| Fat | Helps browning, adds flavor and flakeness |
| Double-Acting Baking Powder | Reacts when mixed in the recipe and again in the oven |
| Carbon Dioxide | Gas given off during fermentation that pushes the dough up |
| Refrigerator Dough | dough tht rises slowly in the refrigerator |
| Brioche | Yeast dough made in a special fluted pan |
| Cloverleaf Rolls | Rolls made in a muffin pan |
| Crescent Rolls | rolls cut into trianges and rolled up |
| Parker House Rolls | rolls cut into several strips and put into muffin pans to bake |
| Punch Down | Pushing the carbon dioxide out of the dough |
| Oven Spring | Carbon dioxide causes the bread to rise |
| Protein and Starch | Nutrients that give baked products their structure |
| Fermination | Yeast breaks down sugars into carbon dioxide for rising |
