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A chemical reaction in which carbohydrates are broken down into carbon dioxide gas and alcohol. This is primarily brought about by the affect that yeast has on sugars.

A festive American bread that is a traditional part of the carnival season and the notable Mardi Gras celebrations.

A type of metal or aluminum pan that is 16 to 20 inches in length and formed with a curved base so that long lengths of dough can be laid horizontally to be baked into baguettes.

A type of pan or mold with fluted sides that is used to form the base of the traditional French bread known as Brioche.

A fruit that are pods from trees grown in the Orient, Mediterranean and Italy. The pods are flat, curved, leathery and brown with a purplish tint.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.

A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method.

A type of bread formed into a roll or bun shaped that is made from a yeasted dough enriched with eggs, butter, and milk.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A type of flour produced from grinding quinoa seeds into a powder. Quinoa flour is rich in protein and nutrients, especially amino acids.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A term describing breads and other baked goods that do not contain a rising agent, such as yeast, baking powder or baking soda.

Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture.

A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

A type of wheat flour in which the leavening agent has already been added. The leavening agent is generally in the form of baking powder.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A quick bread type cake that is topped with a streusel topping, glazed frosting, or a melted sugar topping.