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For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Enrichment of white rice with B 1, B 3, and iron is required by law in the United States when distributed by government programs to schools, nonprofits, or foreign countries. [ 3 ] [ 4 ] As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and ...
This is an easily verified indicator for the fraction of the whole grain remains in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 grams (0.071 oz) ash or more per 100 grams (3.5 oz) dry flour ...
In Canada "whole" milk refers to creamline (unhomogenized) milk. "Homogenized" milk (abbreviated to "homo" on labels and in speech) refers to milk which is 3.25% butterfat (or milk fat). [15] There are also skim, 1%, and 2% milk fat milks. Modern commercial dairy processing techniques involve first removing all of the butterfat, and then adding ...
Semolina is the name given to roughly milled durum wheat mainly used in making pasta [3] and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well.
[3] Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.
This is a reddish-brown rice variety with a unique texture. It is low in carbohydrates, and rich in protein and fiber. Ma-Wee is also proven to have a 25% to 30% lower glycemic index (GI) than other common rice varieties. It is 84.5% carbohydrates, 9.4% protein, 3.6% fat, and 1.1% fiber. Ma-Wee rice is best when soaked prior to boiling.
Chapatis are made using a soft dough comprising wheat flour and water. [9] It is more finely ground than most Western-style whole wheat flours. Chapati dough is typically prepared with flour and water, kneaded with the knuckles of the hand made into a fist and left to rest for at least 10 or 15 minutes to an hour for the gluten in the dough to ...