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Starchy grains that are suitable to use as food
A whole seed of a cereal
kernel
The outer protective covering of the kernel
bran
This makes up the largest part of the kernel
endosperm
Makes up the smallest part of the kernel
Cereal products that contain all three parts of the kernel
whole grain
A product from which the bran, and germ have been removed during processing
refined grain
An elastic protein substance that provides structure in baked goods
A dough that may or may not be dried
pasta
Products that have added nutrients to replace those lost due to processing
enriched
Swelling and subsequent thickening of starch granules when heated in water
gelatinization
Leakage of liquid from a gel
The seed of a grass that grows in the marshes of Minnesota and Canada
Rice that has been cooked, rinsed, and dried by a special process before packaging
These are made by adding egg to the pasta dough
noodles
A complex carbohydrate stored in plants
starch
This is specially grown for pasta making
durum wheat
Rice that has been soaked in warm water, drained, steamed, and dried
Rice that is small and sticky when cooked
Short grain rice
Rice that is dry and fluffy when cooked
Long rice