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Breads

Across
Adds color and flavor and contributes to structure of breads
Quick bread mixture with a consistency ranging from a thin liquid to a stiff liquid
Protein substance that gives strength and elasticity to batters and doughs
Produce gases that make baked products rise
A leavening agent in quick breads
Regulates the action of yeast
Down
Microscopic, single-celled pant that produces carbon dioxide through the process of fermentation
Moistens the protein and starch in flour to produce gluten
Process that takes place when yeast acts on sugars in bread dough to produce carbon dioxide and alcohol
Results from over mixing quick breads
Makes bread tender
Helps the crust of bread to brown