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4
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Strong, distinct flavor, dark color, and lack of gluten, -combined with wheat flour, The protein - more nutritionally balanced profile than wheat. Russian pancakes- blini, France -Breton crêpes, Japanese soba
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8
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Small, oily seeds , oval, like sesame seeds, very hard and should be ground into fine flour before use, dietary fiber
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9
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High ratio of gliadin to glutenin, a soft, sticky dough- not suitable for bread.
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10
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Form gluten, but weak and easily overworked. Mixed for short period of time, avoid overworking the gluten and reducing its ability to retain leavening gases
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12
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Animal feed in North America, used instead of soft wheat, in Mexico, in tortillas, crackers, and cookies
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15
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Probably smallest grain, makes injera, grown in Ethiopia
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1
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High in lysine - used in multigrain breads. Ancient Aztec and Mayans.
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2
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High in lysine, an essential amino acid. Compensates for their amino acid deficiencies. Healthful unsaturated fatty acids. High level of unsaturated fatty acids - oxidize quickly, especially once the seeds are ground - refrigerate
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3
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Tiny tear-shaped cereal grains, no gluten, for roti - oiginated in Africa thousands of years ago, grows in hot climate
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5
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2-3 Xs size of common wheat kernels. High in protein, Whole-grain has a sweeter, milder taste than common wheat, - large size - less bran for the amount of endosperm.
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6
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Low-protein flour that contains no gluten especially ethnic Middle Eastern and Asian products
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7
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Somewhat high in protein. Comes in quick cooking and steeal cut
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10
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Compared to wheat, higher in protein (about 35 percent), high in fat (about 20 percent), and low in starch (15 to 20 percent). Legume, not cereal.
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11
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Easily broken down by amylase into sugar and other products. - increases water absorption of doughs and improves fermentation.
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13
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Dense, gummy, strong flavor, limited gluten, sufficient gliadin, low glutenin High in pentosan gum, easily rancid, suitable with carraway seeds
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14
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Satisfactory dough but still heavy-textured bread. Wheat that was used by the Egyptians - first made bread.
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