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Wheat berries are eaten as a grain, have a tan to reddish-brown color, and can vary in gluten and protein content from 6–9% ("soft") to 10–14% ("hard"). They are often added to salads or baked into bread to add a chewy texture. If wheat berries are milled, whole-wheat flour is produced. Wheat berries are similar to barley, rye, and kamut.
Hard wheat is high in gluten, a protein that makes dough stretchy. Hard wheat is 11.5–13.5% [18] (12–14% from second source [19]) protein. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process, resulting in a better rise and chewier texture.
Bulk purchasing also enables greater resilience, such that bulk buyers are able to build stockpiles of necessities. During the COVID-19 pandemic, bulk purchasing also contributed to better health outcomes by decreasing the overall number of trips to the grocery store, thus lessening opportunities for exposure to SARS-CoV-2. Since lower-income ...
Oishii made waves last year for its wildly expensive strawberries, fetching $50 for a box of eight to 11 berries. Based in the bastion of vertical farming that is Kearny, New Jersey, the company ...
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