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Wheat Flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour'' is mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Subcontinent
The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian Ocean from the Himalayas. Geopolitically, it includes the countries of Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka."Indian subcontinent". ''Oxford Dictionary of English, New Oxford Dictionary of English'' () New York: Oxford University Press, 2001; p. 929: "the part of Asia south of the Himalayas which forms a peninsula extending into the Indian Ocean, between the Arabian Sea and the Bay of Bengal. Historically forming the whole territory of Greater India, the region is now divided into three countries named Bangladesh, India and Pakistan." The terms ''Indian subcontinent'' and ''South Asia'' are often used interchangeably to denote the region, although the geopolitical term of South Asia frequently includes Afghanist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whole Wheat Flour
Whole-wheat flour (in the US) or wholemeal flour (in the UK) is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other processing to the finished baked goods or other food(s). White whole wheat flour In the United States, white whole-wheat flour is flour milled from hard white spring wheat and contains the bran and germ. In the United Kingdom and India whole-wheat flour is more commonly made from white wheat instead of hard winter red wheat, as in the United States See also * Wheat flour * Whole grain * Unifine Mill * Graham bread an early attempt to reintro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (nutrients, colors, et cetera), which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy nor oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tang Flour
Tang or TANG most often refers to: * Tang dynasty * Tang (drink mix) Tang or TANG may also refer to: Chinese states and dynasties * Jin (Chinese state) (11th century – 376 BC), a state during the Spring and Autumn period, called Tang (唐) before 8th century BC * Tang dynasty (唐; 618–907), a major Chinese dynasty * Later Tang (唐; 923–937), a state during the Five Dynasties and Ten Kingdoms period * Southern Tang (唐; 937–975), a state during the Five Dynasties and Ten Kingdoms period Food * Tang (drink mix), a brand name of instant fruit flavored drinks, produced by Mondelēz International * Guk, soup or stew in Korean cuisine, sometimes known as "tang" Places Europe * Tang, County Westmeath, a village in Ireland * Tang, North Yorkshire, a settlement in England Asia * Tang, Ardabil, a village in Ardabil Province, Iran * Tang, Badakhshan, a village in Afghanistan * Tang, a village in Bumthang District, Bhutan * Tang (唐镇), a town in Pudong, Shanghai, Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, 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 corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maida Flour
is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. Owing to this wide variety of uses, it is sometimes labeled and marketed as "all-purpose flour", though it is different from all-purpose flour. Production is made from the endosperm: the starchy white part of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve of 80 mesh per inch (31 mesh per centimeter). Although naturally yellowish due to pigments present in wheat, is typically bleached, either naturally due to atmospheric oxygen, or with any of a number of flour bleaching agents. While it is milled from winter wheat that has a high gluten content, heat generated during the milling process results in denaturing of the protein, limit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atta Flour
Atta/Ata (Urdu: ; Hindi: , Bengali: আটা, romanized: Āṭā) or chakki atta is a wholemeal wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. It is the most widespread flour in the Indian subcontinent. Properties Whole common wheat ('' Triticum aestivum'') is generally used to make atta; it has high gluten content, which provides elasticity, so dough made out of atta flour is strong and can be rolled into thin sheets. The word ‘whole’ is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm. Atta was traditionally ground in the home on a stone chakki mill. This is useful when using a tandoor, where the flatbread is stuck to the inside of the oven, and also makes chapatis softer as the dough absorbs more water. Gallery File:Chapaticooking.jpg, Rolling of atta dough File:Tandoor roti.jpg, Roti cooking in a tandoor File:Mintparatha.jpg, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sharp (flour)
'' Sharp'' flour is made from hard wheat. It is a term used by millers in Fiji and is in common usage throughout the populace as evidenced by newspaper reports whenever the price of flour changes, with the new price of sharp listed. Sharp is used as an ingredient for ''roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trin ...'' in Fiji. External linksHike in prices of flour, sharp - The Fiji Times 15 November 2007 [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaff
Chaff (; ) is the dry, scaly protective casing of the seeds of cereal grains or similar fine, dry, scaly plant material (such as scaly parts of flowers or finely chopped straw). Chaff is indigestible by humans, but livestock can eat it. In agriculture it is used as livestock fodder, or is a waste material ploughed into the soil or burned. Etymology "Chaff" comes from Middle English ''chaf'', from Old English , related to Old High German ''cheva'', "husk". Grain chaff In grasses (including cereals such as rice, barley, oats, and wheat), the ripe seed is surrounded by thin, dry, scaly bracts (called glumes, lemmas and paleas), forming a dry husk (or hull) around the grain. Once it is removed it is often referred to as chaff. In wild cereals and in the primitive domesticated einkorn,Potts, D. T. (1996) ''Mesopotamia Civilization: The Material Foundations'' Cornell University Press. p. 62. . emmer and spelt wheats, the husks enclose each seed tightly. Before the grain c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Germ
Cereal germ or Wheat germ: The germ of a cereal is the reproductive part that germinates to grow into a plant; it is the embryo of the seed. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil, rice bran oil, and maize bran, may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran is aimed at producing a flour with a white rather than a brown color, and eliminating fiber, which reduces nutrition. The germ is rich in polyunsaturated fats (which have a tendency to oxidize and become rancid on storage) and so germ removal improves the storage qualities of flour. Wheat germ Wheat germ or wheatg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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