|
|
|
1
|
Complex carbohydrates stored in plants.
|
|
2
|
An elastic protein substance that provides the structure in baked goods.
|
|
3
|
This grain product is also made from semolina and cooks quickly.
|
|
4
|
A paste made from wheat flour that is dried in various shapes.
|
|
6
|
Swelling and subsequent thickening of starch granules when heated in water.
|
|
9
|
The outer protective covering of a kernel of grain.
|
|
11
|
Starchy grain that is suitable to use as food.
|
|
12
|
The reproductive part of a kernel of grain, which is rich in vitamins, protein, and fat.
|
|
16
|
Having added nutrients to replace those lost through processing.
|
|
17
|
The largest part of a kernel of grain containing most of the starch and the protein of the kernel but few minerals and little fiber.
|
|
|
