Checked the yeast
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AnswerCrossword Clue
PROOFEDChecked the yeast
BREADTIMESTORY"The Tale of the Rising Yeast"?
proofedActivate (yeast) by the addition of liquid
proofingActivate (yeast) by the addition of liquid
raisingCause (bread) to rise, esp. by the action of yeast
fermentationa chemical change with effervescence, as by the action of yeast
fermentationsFERMENTATION, a chemical change with effervescence, as by the action of yeast
conditioningBring (beer or stout) to maturation after fermentation while the yeast is still present
briochesA light, sweet yeast bread typically in the form of a small, round roll
invertaseAn enzyme produced by yeast that catalyzes the hydrolysis of sucrose, forming invert sugar
conditionedBring (beer or stout) to maturation after fermentation while the yeast is still present
zymurgythe branch of applied chemistry dealing with fermentation, as in winemaking, brewing, the preparation of yeast, etc.
biotina colorless crystalline growth vitamin C10H16N2O3S of the vitamin B complex found especially in yeast, liver, and egg yolk
torulashighly nutritious yeast produced commercially on a sugar recovered from the manufacture of wood products or from processed fruit
torulahighly nutritious yeast produced commercially on a sugar recovered from the manufacture of wood products or from processed fruit
enolasea crystalline enzyme that is found especially in muscle and yeast and is important in the metabolism of carbohydrates
enolasesa crystalline enzyme that is found especially in muscle and yeast and is important in the metabolism of carbohydrates
hallahsloaf of rich white bread leavened with yeast and containing eggs, often braided before baking, prepared esp. for the Jewish Sabbath
challahloaf of rich white bread leavened with yeast and containing eggs, often braided before baking, prepared esp. for the Jewish Sabbath
hallahloaf of rich white bread leavened with yeast and containing eggs, often braided before baking, prepared esp. for the Jewish Sabbath
sucraseenzyme, occurring in yeast and in the digestive juices of animals, that causes the inversion of cane sugar into invert sugar
invertinenzyme, occurring in yeast and in the digestive juices of animals, that causes the inversion of cane sugar into invert sugar
pyridoxineA colorless weakly basic solid present chiefly in cereals, liver oils, and yeast, and important in the metabolism of unsaturated fatty acids
challasegg-rich yeast-leavened bread that is usually braided or twisted before baking and is traditionally eaten by Jews on the Sabbath and holidays
hallotegg-rich yeast-leavened bread that is usually braided or twisted before baking and is traditionally eaten by Jews on the Sabbath and holidays
zymasethe complex of enzymes obtained from yeast, also occurring in bacteria and other organisms, that acts in alcoholic fermentation and other forms of glycolysis
challaegg-rich yeast-leavened bread that is usually braided or twisted before baking and is traditionally eaten by Jews on the Sabbath and holidays
challothegg-rich yeast-leavened bread that is usually braided or twisted before baking and is traditionally eaten by Jews on the Sabbath and holidays
zymasesthe complex of enzymes obtained from yeast, also occurring in bacteria and other organisms, that acts in alcoholic fermentation and other forms of glycolysis
challotegg-rich yeast-leavened bread that is usually braided or twisted before baking and is traditionally eaten by Jews on the Sabbath and holidays
spheroplasta bacterium or yeast cell that is modified, as by enzymatic action, so that there is partial loss of the cell wall and increased osmotic sensitivity
spheroplastsSPHEROPLAST, a bacterium or yeast cell that is modified, as by enzymatic action, so that there is partial loss of the cell wall and increased osmotic sensitivity
babkasweet, spongy yeast cake with raisins, traditionally made in the form of a high cylinder, either solid or with a hole, often glazed, and sometimes flavored with rum
ethanolcolorless, limpid, volatile, flammable, water-miscible liquid, C2H5OH, having an etherlike odor and pungent, burning taste, the intoxicating principle of fermented liquors, produced by yeast fermentation of certain carbohydrates, as
ethanolscolorless, limpid, volatile, flammable, water-miscible liquid, C2H5OH, having an etherlike odor and pungent, burning taste, the intoxicating principle of fermented liquors, produced by yeast fermentation of certain carbohydrates, as
plasmidsegment of DNA independent of the chromosomes and capable of replication, occurring in bacteria and yeast: used in recombinant DNA procedures to transfer genetic material from one cell to another