Breadmaking Vocabulary

Harold P.
Words used in article about breadmaking
20 words 15 learners

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Full list of words from this list:

words only definitions & notes
  1. manufacture
    put together out of artificial or natural components
    The Manufacturing
  2. sift
    move as if through a sieve
    Mixing and kneading the dough • 1 The sifted flour is poured into an industrial mixer.
  3. emit
    give off, send forth, or discharge
    Yeast is actually a tiny organism which feeds off the sugars in the grain, and emits carbon dioxide.
  4. leaven
    a substance used to produce fermentation in dough
    The growth of the yeast produces gas bubbles, which leaven the bread.
  5. ingredient
    a component of a mixture or compound
    Depending on the type of bread to be made, other ingredients are also poured into the mixer.
  6. enclose
    surround completely
    • 2 The mixer is essentially an enclosed drum that rotates at speeds between 35 to 75 revolutions per minute.
  7. mechanical
    using tools or devices
    Inside the drum, mechanical arms knead the dough to the desired consistency in a matter of seconds.
  8. consistency
    uniformity or stability in arrangement, behavior, or quality
    Inside the drum, mechanical arms knead the dough to the desired consistency in a matter of seconds.
  9. fermentation
    breaking down an organic substance, as sugar into alcohol
    Fermentation • 3 Three methods are used to ferment the dough.
  10. ferment
    cause to undergo the breakdown of sugar into alcohol
    Fermentation • 3 Three methods are used to ferment the dough.
  11. manipulate
    influence or control shrewdly or deviously
    In some plants, the high-speed machinery is designed to manipulate the dough at extreme speeds and with great force, which forces the yeast cells to rapidly multiply.
  12. induce
    cause to act in a specified manner
    Fermentation can also be induced by the addition of chemical additives such as 1-cysteine (a naturally occurring amino acid) and vitamin C. Some breads are allowed to ferment naturally.
  13. amino acid
    organic compounds containing an amino group and acid group
    Fermentation can also be induced by the addition of chemical additives such as 1-cysteine (a naturally occurring amino acid) and vitamin C. Some breads are allowed to ferment naturally.
  14. emerge
    come out into view, as from concealment
    Molding and baking • 5 When the dough emerges from the prover, it is conveyed to a second molding machine which re-shapes the dough into loaves and drops them into pans.
  15. convey
    transmit or serve as the medium for transmission
    Molding and baking • 5 When the dough emerges from the prover, it is conveyed to a second molding machine which re-shapes the dough into loaves and drops them into pans.
  16. serrated
    notched like a saw with teeth pointing toward the apex
    Here vertical serrated blades move up and down at great speeds, slicing the bread into consistently sized pieces.
  17. quality
    an essential and distinguishing attribute of something
    Quality Control
  18. texture
    the feel of a surface or a fabric
    Further, consumer preferences compel bread producers to maintain a high quality standard of appearance, texture, and flavor.
  19. analysis
    abstract separation of something into its various parts
    Producers employ a variety of taste tests, chemical analyses, and visual observation to ensure quality.
  20. scrupulously
    with careful attention and effort to do something correctly
    Therefore it is imperative that the bakery plants be kept scrupulously clean.
Created on Mon Nov 12 17:42:16 EST 2012

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