FER-1000 Lecture Notes - Lecture 16: Oryzopsis Hymenoides, Quinoa, Gluten-Related Disorders
20 Mar 2017
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What else: baking soda (sodium bicarbonate, baking powder (baking soda, acids, starches) Whole grain must include all 3 parts of the seed: bran, outer layer, fiber, b-vitamins, minerals, germ, oil, antioxidants, vitamins, endosperm, carbohydrate and proteins. Milled grains involve crushing and / or rolling grains. Bran often removed, processed flour essentially endosperm and germ. Ofte(cid:374) (cid:862)e(cid:374)ri(cid:272)hed(cid:863) (cid:271)y addi(cid:374)g vita(cid:373)i(cid:374)s a(cid:374)d (cid:373)i(cid:374)erals. Flour can be made from essentially any grain, and often other plants: wheat, rye, sorghum, corn, barley, rice, potato, chick-peas, spelt. Mix with water to form a dough or batter which is a network between proteins, starch, and water: dough more flour than water, batter more (or equal) water than flour pourable. Glutenin and gliadin: glutenin forms gluten network makes dough elastic, gliadin bonds weekly to gluten network makes dough plastic. Starch and water are the other 2 primary components of the dough / gluten network.
