Terms

Question 1

Gelatinization

Answer 1

the process by which starch granules are cooked;
they absorb moisture when placed in a liquid and heated;
as moisture is absorbed, the product swells, softens and clarifies slightly

Question 2

Fermentation

Answer 2

The process by which yeast converts sugar into alcohol and carbon dioxide;
it also refers to the time that yeast dough is left to rise.

Question 3

Gluten

Answer 3

an elastic network of proteins created when wheat flour is moistened and manipulated

Question 4

Leavener

Answer 4

an ingredient or process that produces or incorporates gases in a baked product in order to increase volume, provide structure and give texture

Question 5

Sucrose

Answer 5

the chemical name for common refined sugar;

it is a disaccharide, composed of one molecule each of glucose and fructose

Question 6

Hygroscopic

Answer 6

describes a good that readily absorbs moisture from the air
- water attracting sweetener, which means it will attract water from air on humid days and lose water through evaporation more slowly than granulated sugar