If the __?__ is too large or too small, a baked product will not bake properly
This type of flour contains less gluten and gives a tender structure
The longer a dough is mixed, the more __?__ the gluten becomes
A protein in flour which, when developed, affects the texture of baked products.
Most of the _?_ in a baked product is made from the protein and starch in the flour
Lard and butter are examples of __?__ fats
Cream of Tartar is powdered __?__ found in baking powder
The most common type is sugar
__?__ paper may transfer chemicals to food if used as a pan liner
An ingredient that adds flavor, nutrients, richness & color
Recipe directions should tell how long to __?__ a baked product before removing it from the pan
A solid form of vegetable fat
This part of flour absorbs the liquid in a mixture and helps provide structure
Fats and eggs help to make baked products __?__
Baked goods become __?__ when cooled on a solid surface.
This leavening agent is a microorganism that produces carbon dioxide
Wax in waxed paper does this when heated
This type of batter is thick and is usually spooned into pans.
Do this to the oven to ensure accuracy of cooking times
Baked products do not brown when cooked in this type of oven
To work dough with the hands to mix ingredients and develop gluten
This is a popular flavoring
Produced during baking as water in the product heats