"Analytical Data and Dough Conditioners": HTML5 Crossword

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1. Enzymes are made of ______. (8)
4. Gliadin and _______ combine to form gluten. (8)
10. Information regarding flour identification and flour properties provided by the flour producer is called a _________. (13,5)
11. Flour that is insufficiently aged is known as _____flour. (5)
12. Flour or starch are used as ____ when adding dough improvers and conditioners into flour. (0,7)
15. This refers to the amount of flour milled from a given amount of grain. (10,4)
18. This machine will measure the flexibility and strength of the dough. (10)
19. This non-gluten-forming protein is found in egg whites. (7)
20. This type of flour has a very low protein and ash content. (4)

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2. This type of dough conditioner reinforces the bonding of gluten chains. (9,6)
3. The _______ the ash content, the ______ the colour of the flour. (6,6)
5. This chemical is not used in Canada but functions in flour maturation. (9,7)
6. What type of flour has a 100% extraction rate and an ash content of 1.5? (5,5)
7. __________represents enzyme activity. (7,6)
8. The lower the ash content in the flour, the ____ the colour of the flour. (7)
9. The content of _____ in flour must not be more than 14% or it will encourage spoilage. A good range is 11-14%MB. (8)
13. This machine will measure the mixing properties of a flour sample such as absorption, development time and structural stability. (11)
14. A falling number larger than 350 seconds means the flour has an enzyme _______. (10)
16. One of the many nutrients added to enrich flours, along with thiamin, niacin, iron, calcium and B vitamins. (10)
17. This chemical element is used to age and white cake flour. (8)