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Baking Basics

Across
Contains a lot of gluten
Contains little gluten
Used in biscuit method
Dry ingredients and liquid ingredients are mixed separately and then liquid are added to dry
Used in muffin method
Steam and Yeast
Beat the egg and measure 2 tbsp.
These ingredients provide structure, moisture, flavor, nutrition, browning
This ingredients provides structure
Tenderness, flavor, moisture, richness, leavening
The functions of this ingredient include color, structure, binding, flavor, tenderness
Makes baked good rise
Down
Provides flavor, richness, thickening agent, color
Types of gluten free flours
Technique involves looking at it at eye level on a flat, level surface
Is formed or created in wheat flour when three proteins are moistened
Provides leavening by creating foam
These are measured by filling cup and then leveling
Means everything in its place
Double acting leavening agent
Strengthens flavors of other ingredients