How does the texture of cooked spelt berries compare to wheat berries? Does the lipid content in the germ of wholemeal flour contribute to its unique flavor?
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what's the difference between wholegrain and wholemeal Informational
- Can cooked wholegrains be used to make grain bowls or salads? Is there a noticeable difference in the aroma of baked goods made with different types of wholemeal flour?
- Does the particle size of wholemeal flour affect the texture of baked goods? Does the variety of wholegrain affect its cooking time and texture?
- How does the cost of wholegrain breakfast cereals compare to refined grain cereals? Are there any government recommendations for the daily intake of wholemeal and wholegrains?
- How does the shelf life of cooked wholegrains compare to cooked refined grains? Does freezing affect the quality of wholemeal flour?
- Do the outer layers of wholegrains contain important phytonutrients? Is wholemeal flour gluten-free if made from a gluten-free grain?
- Are there any anti-nutritional factors in wholegrains that are reduced by soaking or cooking? How does the aroma of wholemeal bread during baking differ from that of white bread?
- Do different varieties of the same wholegrain (e.g., different types of brown rice) have different characteristics? Are there any specific labeling requirements for the percentage of whole grain in a product to be called "wholegrain"?
- Is there a noticeable difference in the aroma of different wholegrains when they are cooked? How does the strength of gluten developed from wholemeal flour compare to that from refined flour?
- Are there any legal definitions for "wholemeal flour" that dictate its composition? Can wholemeal flour be used to make thickening agents like roux?
- Are there any chef-driven movements to highlight the culinary uses of wholegrains? Can wholemeal flour be used in gluten-free bread recipes that utilize psyllium husk for binding?
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