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5
|
_____ does not contain gluten, only a dough or batter can contain gluten
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6
|
lean dough has very little ____ content
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7
|
Yeast is very ________ to temperature and moisture.
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8
|
Active dry yeast needs to be _______ by adding in lukewarm liquid before adding to the formula
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9
|
Bran is composed of seven layers that cover and protect the _________
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11
|
Fats and sweeteners ______ with the development of gluten
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12
|
_______ is a type of rich dough breads
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14
|
______ yeast is a mixture of yeast and starch
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17
|
_____ breads made from soft dough prepared using chemical leavening agents
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18
|
Wheat flour contains _____ which are important for gluten-forming.
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19
|
Water act as a ______ agent for dough mixing.
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20
|
Many breads are leavened by ________.
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