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Chapter 42

Vocabulary

TermDefinition
active dry yeast Partially dormant yeast contained in flour granules.
bleached Flour All purpose flour that is chemically-treated to counteract the pigment and break down gluten.
brown sugar Granulated sugar coated in molasses.
compressed yeast A moist combination of yeast and starch that comes in small, individually wrapped cakes that are very perishable.
confectioners’ sugar Powdered sugar; pulverized granulated sugar with a trace of added cornstarch.
gluten An elastic substance created when some of the proteins in wheat flour combine with liquid.
hot spot An area of concentrated heat that can cause uneven baking and browning.
granulated sugar Highly-refined sucrose crystals made by boiling the juice of sugarcane or sugar beets.
leavening agent A substance that triggers a chemical reaction that makes a baked product grow larger, or rise.
quick-rising yeast Works twice as fast as regular yeast
preheat To turn the oven on about 10 minutes before using so it will be at the desired temperature when the food is placed inside.
proofing A process by which you can test yeast.
unbleached flour All purpose flour that has its natural color, and is slightly less white than bleached flour, and does not have additives.
self-rising flour All purpose flour that contains added baking powder and salt.
Created by: kaleyburns
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