bread made with bran
11Rice — For other uses, see Rice (disambiguation). Oryza sativa, commonly known as Asian rice. Rice, white, long grain vegetable, raw Nutritional value per 100 g (3.5 oz) …
12Barley — For other uses, see Barley (disambiguation). Barley Barley field …
13Flour — For other uses, see Flour (disambiguation). A paper sack of wheat flour, with a metal measuring scoop. Flour is a powder which is made from grinding cereal grains, other seeds or roots (like Cassava). It is the main ingredient of bread, which is… …
14Cereal germ — The germ of a cereal is the reproductive part that germinates to grow into a plant;[1] it is the embryo[2] of the seed. Along with bran, germ is often a by product of the milling[3] that produces r …
15nutrition, human — Introduction process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life. The study of human nutrition is interdisciplinary in… …
16Dried fruit — Traditional dried fruit retain most of the nutritional benefits of fresh fruit, and gain others …
17Dinnerladies — Complete Collection cover Format Sitcom Created by Victoria Wood …
18baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… …
19Whole grain — Whole grains are cereal grains that bran and germ as well as the endosperm, in contrast to refined grains, which retain only the endosperm. Whole grains can generally be sprouted while processed grains generally will not sprout. Whole meal… …
20Sourdough — Two round loaves of naturally leavened (sourdough) bread. Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with… …
