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"BAKE 219 Bread making process": HTML5 Crossword |
Across2. Bread must be thoroughly ______ before wrapping or moisture will collect in the bag. (6)
4. This stage of the bread making process happens best in an environment that is warm, moist and draft-free. (8)
6. Injecting ______ into the oven during the first part of the baking process causes the dextrinization of starches. (5)
9. This relatively short stage of the bread making process happens after pre-shaping the dough and before final shaping. (12)
10. Starch retrogradation is also known as ________. (7)
12. This stage of the bread making process happens after mixing and may last several hours and can include many fold. (4,12)
14. This optional step in the bread making process creates weak points in the dough which promotes expansion and affects the final shape and appearance of the dough. (7)
15. The straight dough method is also known as the _______ dough method which involves only one step. (6)
18. Staling happens more rapidly at _________temperatures than at room temperature. (12)
19. There are 3 phases of mixing dough. The 2nd stage is known as the _______ stage when the dough forms enough to pull away from the mixing bowl in a mass. (7)
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Down1. In the final development stage of mixing the ______ becomes smooth and elastic. (6)
3. The French term which describes the shape of dough as a ball. (5)
5. The process of _________ involves yeast acting on the sugars and starches in the dough to produce carbon dioxide gas and alcohol. (12)
7. The ________reaction happens when simple sugars, amino acids and heat combine to create browning and caramelization. (8)
8. The tool used to load and unload the bread loaves directly from the hearth. (4)
11. The reason for this stage of the bread making process includes expelling the dough of gas, equalization of dough temperature and gluten development. (7)
13. Oven spring is also known as oven ______. (4)
16. ______ doughs proof at a higher temperature than _______ doughs. (4,4)
17. A Baker's ________ is a blade used to score bread loaves before baking. (4)
20. During this stage of the mixing process dry ingredients are hydrated. (6)
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ACROSS
2. Bread must be thoroughly ______ before wrapping or moisture will collect in the bag. (6)
4. This stage of the bread making process happens best in an environment that is warm, moist and draft-free. (8)
6. Injecting ______ into the oven during the first part of the baking process causes the dextrinization of starches. (5)
9. This relatively short stage of the bread making process happens after pre-shaping the dough and before final shaping. (12)
10. Starch retrogradation is also known as ________. (7)
12. This stage of the bread making process happens after mixing and may last several hours and can include many fold. (4,12)
14. This optional step in the bread making process creates weak points in the dough which promotes expansion and affects the final shape and appearance of the dough. (7)
15. The straight dough method is also known as the _______ dough method which involves only one step. (6)
18. Staling happens more rapidly at _________temperatures than at room temperature. (12)
19. There are 3 phases of mixing dough. The 2nd stage is known as the _______ stage when the dough forms enough to pull away from the mixing bowl in a mass. (7)
DOWN
1. In the final development stage of mixing the ______ becomes smooth and elastic. (6)
3. The French term which describes the shape of dough as a ball. (5)
5. The process of _________ involves yeast acting on the sugars and starches in the dough to produce carbon dioxide gas and alcohol. (12)
7. The ________reaction happens when simple sugars, amino acids and heat combine to create browning and caramelization. (8)
8. The tool used to load and unload the bread loaves directly from the hearth. (4)
11. The reason for this stage of the bread making process includes expelling the dough of gas, equalization of dough temperature and gluten development. (7)
13. Oven spring is also known as oven ______. (4)
16. ______ doughs proof at a higher temperature than _______ doughs. (4,4)
17. A Baker's ________ is a blade used to score bread loaves before baking. (4)
20. During this stage of the mixing process dry ingredients are hydrated. (6)
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