Yeast, acting as a leavening agen, allows the bread dough to rise through a process called fermentation

Proofing the Yeast is the last step to ensure a good rise to your dough.

Getting the temp. of your water correct for proofing the yest is one of the most important steps to reactivate the yeast.

Baking Soda and Baking Powder can be equally exchanged for each other in a recipe.

What ingredient adds flavor, and regulates action of yeast in yeast breads?

What ingredient hydrates protein, and helps dissolve ingredients?

What ingredient provides food for the leavening agent in yeast breads, gives sweetness, and helps brow crust?

What ingredient helps incorporate air into dough, helps structure, and adds flavor & color?

What ingredient provides structure?

What ingredient tenderizes, causes dough to structure to separate into layers?

Which of the following is NOT a leavener?

Yeast is the leavening agent most often used in quick breads.

When baking soda and/or baking powder are activated, carbon dioxide is created.

Well-developed gluten is desirable in quick breads.

What would happen if fermentation failed to occur?