what is the scientific name of "wheat flour"?
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Wheat ( Triticum spp ) is a grass that is cultivated around the world . It is globally the largest cereal crop tied with maize , and the second most important after rice.  \nWheat ( Triticum spp - ) is a grass that is cultivated around the world.  \nSpecies T monococcum T spelta References: ITIS 42236 2002 - 09 - 22 Wheat (Triticum spp) is a grass that is cultivated around the world.  \nCategory:Wheat - From Wikimedia Commons - Jump to: navigation ,...
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Whole wheat bread often times is actually white bread. The FDA allows companies that make whole wheat bread to add a small quantity of whole wheat flour to bleached flour, and they can call it whole wheat bread. \n\nFor example, you can add 10 lbs of whole wheat flour to 90 lbs of bleached flour, and you can legally call the bread whole wheat.\n\nThe ingredients panel will not reveal this information, so you need to look for other ingredients like added sugars and salts, which usually indicates blended flour breads.\n\nWhole grain bread, on the other hand, is often times sold as 7-grain or 12-grain bread, or something similar like that.\n\nWhole grain bread should have a very small ingredient panel, and, as a general rule, if you can visually see the grains in the bread, then it is a good bet that you are eating an unprocessed/minimally processed whole grain bread. \n\nWhole grain bread is a low-glycemic index carbohydrate, which means your stomach will take more time digesting it, which means you will feel full longer.\n\nAlso, whole grain breads are a rich source of B Complex vitamins, which aid with digestion and mental focus, both key elements to successful weight loss and portion control.\n\nWhole grain breads are the way to go for weight loss and better health overall.\n\nGood luck with your health goals and keep asking questions and seeking out people who will support you.
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This person seemed to think it was Golden Graham cereal: http://www.inthe00s.com/archive/inthe80s/1035663940.shtml
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bad, dude, real bad. that wheat is more refined than white bread. look for products marked "Whole Grain" that also do not contain sugar.
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NO WHITE FLOUR products.  Eat things with fiber... popcorn, apples, etc.  and drink a lot of water.  \n\nWhite flour constipates as do many medications including some antibiotics and pain meds.\n\nMineral Oil can be taken orally and it helps.\n\nSue
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Buffaloberry (Shepherdia argenta; Elaeagnaceae), which grows wild in the prairies of Canada\n\nBu-ffa-lo-ber-ry
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Wolfram is the old German name for tungsten\n\nHence, it is the same thing as phosphotungstic acid.
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Arugula \nScientific Name = Eruca vesicaria var. sativa
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Do you mean self-raising flour? \nI am not familiar with cake flour. But if you are making a cake from scratch then self-raising is what you need.
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Raw Cabbage, Spinach or  Asparagus and  Whole Grains, Vegetable Oils  and Wheat Germ
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friend,since there are some air molecules present in the flour with water,when it is dropped into oil the air inside it will expand raising the surrounding layer,puffing can be induced more by adding soda powder to wheat flour
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Try these links:\n\nhttp://chemweb.calpoly.edu/chem/124/124Experiments/Thermochem/HessExp.html\n\nhttp://services.juniata.edu/ScienceInMotion/chem/labs/ap/hess.doc
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Look for 3 grams of fiber at least in any bread. "Matthews" is the only bread with no sugar and trans fats. That's what I eat.
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I just did a project on this for my microbiology class. Visit my website: www.freewebs.com/alissaemma\n\nThe uses for yeast, in break making and in various other industries are found there. For bread specifically, visit "Commercial Uses."
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hi,\n\ni can't find the article itself, but apparently the magazine that was once called "cereal science today" is now called "cereal foods world".  you might try calling them up and asking, i'm sure they have a stock of back issues.\n\nhttp://www.aaccnet.org/cerealfoodsworld/contactus.asp
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fibre like in all-bran or something like that.
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ok... let me make it short n simple... :)\nmatter like egg wich has more liquid characteristics is called a SEMI-LIQUID, n in d other hand if v consider a wheat dough wich has more solid qualities it is called a SEMI-SOLID.