A chemical that can bind two incompatible items, such as oil and water.

The starchy part of the wheat berry. It is the primary ingredient in flour.

Bread dough made with added fat, sugar, eggs, or dairy. If the dough is heavily enriched, it is called a rich dough.

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

To decorate a finished dish with colorful food to make it look pretty

The embryo portion of a grain, containing oils, vitamins, and enzymes. Because it is mostly fat, the germ can go rancid and cause spoilage in whole grain flour that isn't stored in a cool, dry area.

To coat with a liquid, thin icing, or jelly before or after the food is cooked.

Present in the endosperm of wheat flour, gluten is comprised of two proteins, glutenin and gliadin, which give bread dough its elasticity and the baked bread chewiness. When the flour is hydrated and kneaded, these proteins combine to form gluten. Gluten gives the dough the structure for holding the carbon dioxide gas produced by the fermentation and also gives the dough strength and elasticity. The term is used most often in reference to wheat flour, but gluten also occurs in rye, barley, and certain other cereal flours.

To shred with a handheld grater or food processor.