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grains

QuestionAnswer
flour a powder obtained by grinding grain, typically wheat, and used to make bread, cakes, and pastry.
grain wheat or any other cultivated cereal crop used as food.
bran wheat or any other cultivated cereal crop used as food.
endosperm the part of a seed that acts as a food store for the developing plant embryo, usually containing starch with protein and other nutrients.
germ is the oily part of a kernel or seed from which a new plant sprouts.
Whole grain made with or containing whole unprocessed grain.
Refined grain in contrast to whole grains, refers to grain products consisting of grains or grain flours that have been significantly modified from their natural composition.
fiber dietary material containing substances such as cellulose, lignin, and pectin, which are resistant to the action of digestive enzymes.
Complex carbohydrate a polysaccharide (such as starch or cellulose) consisting of usually hundreds or thousands of monosaccharide units
Simple carbohydrates made of just one or two sugar molecules. They are the quickest source of energy, as they are very rapidly digested.
amylose the crystallizable form of starch, consisting of long unbranched polysaccharide chains.
amylase the crystallizable form of starch, consisting of long unbranched polysaccharide chains.
gluten a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.
Celiac disease sometimes called sprue or coeliac, is an immune reaction to eating gluten, a protein found in wheat, barley and rye.
Created by: sawatzky
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