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Cereals Commodities What other ways are there to process wheat??…
Cereals
Commodities
What other ways are there to process wheat??
WHEAT BRAN
Added to biscuits, cakes, muffins, breads and breakfast cereals to increase the dietary fibre content.
Also sprinkled onto yoghurt, breakfast cereals or fruit dishes
WHEAT BRAN and WHEAT GERM
PUFFED WHEAT
Used to manufacture breakfast cereals and cereal snack bars.
FLAKED, PUFFED and EXTRUDED WHEAT
KIBBLED WHEAT
Grains are cracked or broken into smaller particles and then moistened or steamed and dried.
Used as an ingredient in mixed grain bread or cooked as a side dish.
KIBBLED WHEAT
SEMOLINA
The preferred variety of wheat for pasta is durum wheat due to its high protein content.
It can also be used in cakes and cooked in milk to make semolina pudding.
Mainly used for making pasta.
SEMOLINA
BURGHUL
Made by parboiling wheat, drying it and then coarsely grinding it.
It is a key ingredient in tabouli and kibbeh, and can be used in soup, stuffings, burgers and casseroles.
BURGHUL (also known as bulgur or cracked wheat)
COUSCOUS
Made from semolina grains, is a popular starchy carbohydrates accompaniment in North African cuisine.
COUSCOUS