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Bread Unit-Culinary 1

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Across
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Baking powder, baking soda and eggs are leveraging agents for what kind of bread?
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contains only small amounts of sugar and fat, if any.
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For structure
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Yeast is what kind of organism?
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Leaving agent in yeast bread
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the final rising of the dough prior to baking
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traps carbon dioxide, allowing the dough to rise.
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THERE_ARE_2_TYPES_OF_BREAD_YEAST_AND
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Examples include: sandwich breads, sweet rolls, and soft rolls
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makes the product rise.
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flavor and controls yeast.
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the process of breaking down sugar to create carbon dioxide and alcohol, which causes the dough to rise.
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may have fat, dairy, eggs, or sugar added.
Down
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Products made from this dough may be golden in color because of the use of eggs and sugar.
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Hard rolls, soft pretzels, and French bread
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the expansion of carbon dioxide when put into a preheated oven.
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moisture and activates leavening agents.
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Lean dough has this crumb
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Products made from rich dough tend to have what kind of texture?
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If the liquid is too cold, the yeast will
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tenderness, richness and some flavor.
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Products made from lean dough have this kind of texture
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flavor and browning
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Yeast works by
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is combining liquid and flour combine to form gluten
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If the liquid is too hot yeast will