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Bread Making Terminology

Across
The quality and texture of the interior of the loaf
The part of the wheat endosperm that gelatinizes and forms the crumb of the loaf
A mixing method used for bread-making, where all ingredients are added and mixed at once.
a machine for processing ingredients into finished doughs or batters
The process where yeast changes carbohydrates into alcohol and carbon dioxide.
The process by which the sugars turn the crust of the loaf to a golden brown color
The act of measuring ingredients in weight or volume; usually the first step in the baking of products
Flour that is formulated for typical North American breads
A balanced recipe containing the list and weights of ingredients, procedure and yield.
The amount of water in a dough and effect on the dough quality/feel
Down
A work space of appropriate height and material for processing recipes
Container used to bake loaf shaped products
Proteins found in wheat flour that develop a matrix within which carbon dioxide gasses are trapped
Bread that is baked in a loaf pan and typically made with white bread or all-purpose flour, water, yeast and salt.
The increase in volume of the loaf during the baking process
The act of taking a piece of dough and forming it into a uniform loaf.
The stage in which yeast ferments in the presence of flour and water, releasing carbon dioxide gas and causing the loaves to rise.