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Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the ...
It was discovered early on that while bran- and wheatgerm-discarding milling process can help improve white flour's shelf life, it does remove nutrients like some dietary fiber, iron, B vitamins, micronutrients [33] and essential fatty acids.
Eva Ekeblad. Eva Ekeblad (née De la Gardie; 10 July 1724 – 15 May 1786) was a Swedish agriculturist and salon hostess. She discovered a method to make alcohol and flour from potatoes, significantly reducing Sweden's incidence of famine. She became the first female member of the Royal Swedish Academy of Sciences.
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. [4]
Cake flour, pastry flour, ... Lr67 is an R gene, a dominant negative for partial adult resistance discovered and molecularly characterized by Moore et al., 2015.
1905: Stamen Grigorov discovered Lactobacillus bulgaricus, the lactic acid-producing bacteria, which is the true cause for the existence of natural yogurt. [88] 1912: Otto Rohwedder invents the bread-slicing machine. It wouldn't enter use before 1928 however. [89] 1916: The first domesticated blueberries reach the market. [90]
The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. [2] The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and ...