5 Terms
Contributors in Grains
Grains
wheat gluten
Food (other); Grains
The protein remaining after wheat flour has been washed to remove starch. Gluten helps hold in the gas bubbles produced by leavening agents. This is why bread flours contain high levels of gluten and ...
wheat germ
Food (other); Grains
The tiny nucleus of the endosperm (the inner part of the wheat kernel without the outer bran). Wheat germ has a nutty flavor and is a concentrated source of oil, vitamins, minerals and protein. Used ...
white rice
Food (other); Grains
Rice that has had the husk, bran, and germ removed. White rice is sometimes called polished rice.
zwieback
Food (other); Grains
German word for twice baked. Zwieback is a bread that has been baked, then sliced and returned to the oven until very crisp and dry.
arborio rice
Food (other); Grains
An Italian short-grained rice used to make risottos, a specialty of hot stock, rice, and butter-sautéed chopped onions. Originally cultivated in Italy, it is now also grown in other countries.
barley
Food (other); Grains
A hardy grain that dates back to the Stone Age. Used in cereals, breads, and soups. Hulled barley has the outer husk removed and is the most nutritious form of barley.
