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Dough Products

Terms and references for this crossword are taken from PC 589 – PC 591.

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Across
2.A crescent shaped laminated dough.
8.Bulk …………………. Time (BFT).
9.Dough turns into leavened bread through the actions of these in the yeast.
10.Indian unleavened bread made from wholemeal flour.
11.Speciality dough, a type of pancake.
13.Yeast is a single-celled micro- …………………………..
16.A dough uses 12.5% of this in the baking process.
18.A requirement for yeast growth (22°C - 30°C recommended).
19.Yeast produces carbon …………….. which aerates the dough.
Down
1.A rich yeast dough and an example of enriched dough.
2.This can occur if doughs are defrosted incorrectly.
3.A rich yeast dough used as a dessert item (served with fresh fruit).
4.The carbon dioxide forms these inside the dough.
5.Croissants and Danish are examples of these types of doughs.
6.The bread becomes this if placed in the refrigerator.
7.Yeast is rich in vitamin B and ………………… .
12.This type of flour is required for all dough products.
14.Wholemeal bread products provide dietry fibre also known as this.
15.Yeast also produces this in the fermentation process.
17.Required in all fermented products.

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