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ALL ABOUT FLOUR

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Across
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Short, fancy, long
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Active dry yeast
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As protein ______, starch decreases
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Easier to digest
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2-3% of the wheat kernel
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The highest quality flours
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There are _____ stages in the modern milling process.
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Acts in a similar manner to glue
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Step 1 in the milling process
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0.3 to 1.5% of flour; mineral salts
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Hard spring wheat used for pasta
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The edible seeds from grasses
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Used to condition the bran.
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Ph range of 4.6 to 5.1
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Absorbs 10 to 15x their weight in water
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Flour is the principal ingredient that supports _____.
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From the same family as marijuana; also used to make rope
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The amount of flour milled from the grain
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Grasses that bear edible seed
Down
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First produced 20,000 years ago
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Causes flour to go rancid
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Always 100%
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Mainly starch and protein, 80-85%
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Popular in raisin breakfast cereal and muffins
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Added to dough to increase protein
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Strengthens gluten
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Hand grinder
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Flour is a powder made by grinding
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Rye flour
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Bran removal process
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The best method to retain nutritional value
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Aerated flour is easier to ______.
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Grown in ON and QC
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The process of adding nutrients back in
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Most used type of flour in the bakeshop
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______ of flour changes with sifting.
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The harder the wheat, the stronger the _________.
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The endosperm is about 3/4's ___________.
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Two grinding stones that crush the grain between