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Cereals 2 (Wheat flour (pies, Pastry, Bread, Cakes, Pasta, Sauce, Cous…
Cereals 2
Wheat flour
pies
Pastry
Bread
Cakes
Pasta
Sauce
Cous cous
types of wheat flour
Gluten provides the stretchy texture in dough and makes bread and cakes spongy
gluten is a protein
it needs water (kneading) to accurate/ start
low gluten flour = self raising flour
low gluten flour
high gluten flour
Rye
Whiskey
Rye bread
Rye flour
Pumpernikel
Ryrita
(black bread)
Corn
tortillas
corn flakes
sweet corn
corn flour
popcorn
Barley
soup
beer
soreen
maltesers
Oats
Porridge
cereals
biscuits
cakes
rice
rice cakes
saki (alcohol)
rice flour
noodles
Cereal grain
endosperm
bran
germ
wholemeal vs white bread
whole grain varieties have NOT had the outer shell removed
Malt is a product of Barley
Pearl barley is used to thicken soups
lower cholesterol
Rolled not crushed
oats have the most protein
Rye has the most fibre
Rye bread is a "sour dough"
corn has the most carbohydrates