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Crucigrama Sopa de Letras Hoja de Trabajo
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YEAST & FERMENTATION

Horizontales
No refrigeration needed, shelf life of several months
Sodium aluminum phosphate
Sodium bicarbonate
2 Degrees C
Leavening that happens by creating layers
Corrects hardness in water
20-32 Degrees C
A living organism, one-celled fungus
The leavening agent in puff pastry
Leavening done through machine
Yeast's final stage before baking
An organic process whereby yeast digests carbohydrates
Creating volume through whipping
Conditions gluten, increases strength and elasticity
Stirring, blending, beating, little whipping
The temperature at which steam leavened goods must start
Prevents lumping
32-40 Degrees C
Verticales
Yeast needs this for growth
One cell splitting into two
Fast acting, 70% carbon release, clean flavour
Sodium acid pyrophosphate
Mixture of ammonia bicarbonate and ammonium carbonate
Yeast that comes fresh in a block, must be kept refrigerated or frozen
MCP
Provides enzymes to dough, breaks down starch, used for long fermentation
Sodium aluminum sulfate
Formed by enzymatic action
The time before baking
Helps break down the starch into malt
An enzyme that yeast secretes
Leavening done though chemical reaction
Leavening done through yeast fermentation
Evaporates during baking process
AKA quick rise yeast
Softens and tenderizes dough