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Yeast Breads

Teacher: Flick
Horizontales
Yeast is a ___________ organism.
The function of flour in yeast breads.
Yeast works best at ______ temperature.
The purpose of yeast. (2 words)
Main nutrient in yeast bread.
When done kneading, dough should no longer be _________.
Process in which yeast gives off gas.
Bread should be this color when bread is done baking. (2 words)
This ingredient dissolves yeast and helps develop the gluten.
Verticales
Do this to yeast dough to tell if you are ready to stop kneading it.
Protein found in flour that forms the structure of bread.
Permitting carbon dioxide to develop as the dough doubles in size.
Gas given off by yeast (2 words)
When tapped, baked bread should make this sound.
This is what you do when you work the dough with your hands.
This ingredient is food for the yeast.
This ingredient controls the rate of yeast growth.
Yeast will not grow if the the temperature is too _______.
If the liquid is too _______ it will kill the yeast.