The leavening process in which yeast and bacteria in the dough convert sugars to carbon dioxide gas and alcohol, creating the airy texture of bread and developing flavor in the bread. The bubbles of carbon dioxide gas are trapped by a substance in the dough called gluten. As the gas expands, the gluten stretches, causing the dough to rise. The alcohol produced by the fermentation evaporates in baking. Baking also destroys the yeast.

Rolled grain, as in rolled oats or rolled triticale. The kernels are steamed first to they won't shatter when rolled. They can be added directly to dough but can also be cooked first, as in oatmeal.

Wheat flour is used to make yeast-raised products. It contains gluten forming proteins, which are necessary to support the fermentation of yeast. The most common wheat flours used in baking are whole wheat flour, bread flour and all-purpose flour.

To make or press a decorative pattern into the raised edge of pastry.

To mix gently by bringing rubber scraper down through mixture, across the bottom, up and over top until blended

To gently combine a heavier mixture with a more delicate substance, such as beaten egg whites or whipped cream, without causing a loss of air.

To cook in hot fat