"Analytical Data and Dough Conditioners": HTML5 Crossword

Across

2. This type of flour has a very low protein and ash content. (4)
7. Flour or starch are used as ____ when adding dough improvers and conditioners into flour. (0,7)
10. This type of dough conditioner reinforces the bonding of gluten chains. (9,6)
13. This refers to the amount of flour milled from a given amount of grain. (10,4)
15. What type of flour has a 100% extraction rate and an ash content of 1.5? (5,5)
16. One of the many nutrients added to enrich flours, along with thiamin, niacin, iron, calcium and B vitamins. (10)
17. This chemical is not used in Canada but functions in flour maturation. (9,7)
19. Flour that is insufficiently aged is known as _____flour. (5)

Down

1. A falling number larger than 350 seconds means the flour has an enzyme _______. (10)
3. This machine will measure the mixing properties of a flour sample such as absorption, development time and structural stability. (11)
4. This chemical element is used to age and white cake flour. (8)
5. Gliadin and _______ combine to form gluten. (8)
6. __________represents enzyme activity. (7,6)
8. The _______ the ash content, the ______ the colour of the flour. (6,6)
9. The lower the ash content in the flour, the ____ the colour of the flour. (7)
11. Information regarding flour identification and flour properties provided by the flour producer is called a _________. (13,5)
12. This machine will measure the flexibility and strength of the dough. (10)
14. This non-gluten-forming protein is found in egg whites. (7)
17. Enzymes are made of ______. (8)
18. The content of _____ in flour must not be more than 14% or it will encourage spoilage. A good range is 11-14%MB. (8)