________flour is the hardest flour, having a high amount of protein and is ideal for substantial gluten creation

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

Starches will _______once they reach a temperature of approx. 140F) and will absorb additional moisture up to 10x their own weight and expand

______ coagulate once the dough or batter reaches 160F causing the additional structure to be added

This leavener is mixture of sodium bicarbonate and an added acid, such as cream of tartar

Working a dough to produce gluten by repeatedly folding the dough onto itself is called _________

This means gently incorporating ingredients such as whipped cream or eggs with dry ingredients or batter.

Baking soda will react and create CO₂ if what is added?

ingredients that are _______interfere with the formation of structure in baked goods; include sugars and fats

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

The ________ of baked goods consists of air cells surrounded by porous cell walls

Browning in baked goods is due to carmelization and _______ (sugars and proteins)

This is major cause of staling

The proteins and starches in flour, eggs, and cocoa powder act as ___________

This is the firming or hardening of proteins generally caused by heat

Process of absorbing water

This occurs when oxygen from the air reacts with proteins and other components in flour

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

All __________ formation needs to occur during mixing because none will form when baking