What is the ingredient that helps products rise?

Which of the following leavening agents needs an acid in order to activate?

Which is the following function of sugar in baked goods?

Which is a function of fat in baked goods?

Which type of flour has the most gluten and is considered the strongest?

Which type of flour has the weakest gluten and considered the weakest flour?

This ingredient provides protein, flavor, and extra liquid in baked items.

Gluten is developed by kneading and mixing dough.

A mixture of sodium bicarbonate and cream of tartar, used instead of yeast. 

An ingredient that produces gas in batters & doughs. It causes the baked good to rise.

A protein that is formed when wheat flour is is moistened - this gives strength & elasticity to batter / dough.

Adds sweetness Helps turn baked goods brown.

Enhances flavors. Helps slow down chemical reactions.

Which ingredient provides moisture & dissolves other ingredients?

Which ingredient adds sweetness & acts as food for the yeast?

Which ingredient acts as a binder to help with the structure?

Which ingredient tenderizes and adds richness & flakiness?

Which ingredient is used in very small amounts and is usually in the form of an extract?

Which leavening agent is a combination of baking soda and cream of tartar?

Which ingredient is single celled plant whose by products make a baked product rise?

The kind of flour used affects the texture and structure of the bread.

Water reconstitutes the yeast and regulates the yield of the dough, and provides moisture to the bread.

All are the functions of the egg in baking except ________.

What is sodium bicarbonate another name for?

The longer you mix a substance, the more ______will develop.

Roles of water in baked goods include all of the following EXCEPT:

Any fat used in baking is called ________ because it shortens the gluten strands

How to store and take care of the flour?

What are the Effects of Shortening on Baked Goods?

What are the Desirable Qualities of Shortening?

What are the  Effects of Sugar on Baking?