The Science of Baking

December 2014

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 1. The science of baking most resembles ___.

 2. Flour types are categorized by amount of ___ they contain.
 3. It's always preferable to use cups to measure flour.

4. As yeast feeds on sugar, it releases ___, causing dough to rise

 5. Fats in baked good recipes can  help to ___.
 6. One reason shortening is valued in commercial baking is because it doesn't require refrigeration.
 7.  The order in which you combine ingredients makes no difference to the product outcome.
8. ___ can have an effort on your scratch-baked items.
 9. Recipes reformulated for whole-grain flours must include significantly ___.
 10. Removing salt from recipes can cause yeast breads to rise more quickly.


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