On Food and Cooking

hard elastic Spelt, soft 15 Strong, moderately elastic Wheat Gluten Gluten in Wheat Flour Doughs Wheat has long ...

the rest of the flour: you simply make a dough, then knead it in water. The starch and water-soluble ...

balls that readily absorb the flavor from a sauce. Today gluten is widely available and used to ...

preparation of wheat — usually durum — that’s still popular in North Africa and the Middle East. ...

sweetness and unusual flavor. The stalks are cut while the grains are still moist inside, the grains charred ove ...

“barley eaters”; barley porridge, the original polenta, was made with roasted flaxseed and coriander. In the ...

and purple-grained barleys, some of which are made into drinks. Water simmered with raw or roasted barl ...

process. Barley has more of its grain removed than does rice, the other grain frequently prepared ...

or beverage flavorings. The Latin word for barley, hordeum, became the French orge; orge mondé, meaning h ...

germinate, and that become sweet with sugars. Its production and qualities are described below (pp. 6 ...

exceeded rye for the first time only in 1957. Rye has unusual carbohydrates and proteins, and as a result pr ...

swell in the stomach, thus giving the sensation of fullness, and they are slowly and only partly ...

isolated from ergot a handful of alkaloids with very different effects: one stimulates the uterine mu ...

Roman times it was considered a weed or a diseased form of wheat. By 1600 it had become an important ...

mueslis, and manufactured breakfast cereals. There are several reasons for the relatively minor status of oats. ...

glucans are found mainly in the outer layers of the endosperm under the aleurone layer, and so are especially co ...

them soft and malleable, then pressed between rollers to make them thin and quick to reabsorb wat ...

Southeast Asia somewhat later. A sister species with a distinctive flavor and red bran, Oryza glaberrima, has ...

than 100,000 distinct varieties of rice throughout the world. They all fall into one of two traditiona ...

layer and its oil and enzymes. The result is a very stable refined grain that keeps well for months. Common ...