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Absorption : A taking in or reception, by molecular and/or physical action. The property of
flour to absorb and hold liquid.
Acidity : Sourness or tartness in a food product; a condition indicating excess fermentation in
yeast doughts. Also a factor used with soda to generate carbon dioxide for leavening of cake.
Aeration : The treatment of dough or batter by charging with gas to produce a volume
increase.
Almond paste : Almonds ground to paste with sugar.
Ash : The incombustible residue left after burning.
flour to absorb and hold liquid.
Acidity : Sourness or tartness in a food product; a condition indicating excess fermentation in
yeast doughts. Also a factor used with soda to generate carbon dioxide for leavening of cake.
Aeration : The treatment of dough or batter by charging with gas to produce a volume
increase.
Almond paste : Almonds ground to paste with sugar.
Ash : The incombustible residue left after burning.