Chapter 9
暂无描述。系统推荐的高质量记忆内容，适合每天坚持背诵学习。
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What is a grain
Small dry Edible seed
What are the 3 components of a grain and what nutrients are lost during refinement of grains?
Bran , endosperm and germ Vitamins b and e are lost
What is milling
Crushing/grinding of seeds into fine particles
What are the aging and bleaching processes for flour? Why are they used
They are used to affect the baking properties of flour
How can you tell if a product on the shelf contains whole or refined wheat flour ?
The ingredients list of the wcg stamp
What are the varieties of common wheat ? What flour are each of them used in
Hard red , soft red , hard white, soft white Cookies and bread for all
Durum wheat
Can be used for pasta
Bulgur wheat
Can be used as a binder for meatballs
Farina wheat
Cream of wheat
Semolina wheat
Can be used in porridge
Gluten is a mixture of what proteins
Gliadin and glutenin Glutenin makes gluten network and gliadin forms a compact mass
What functions does gluten have during mixing and baking ?
It provides strength so baked goods can rise as well as strong elasticity
What other grains besides the wheat contain gluten ?
Rye and barley
3 strategies to limit gluten formation
Lower protein content , less mixing, and shortening
What is celiac disease and how can it affect the sufferer?
It is an autoimmune disease. It can cause intestinal damage .
What are the 4 classifications of rice
Indica - long grain Japonica - Asian , sticky Aromatic - aroma and flavor Glutinous- sweet and highly sticky
What is “white “ rice
It has husk bran and germ removed