Questions for Discussion

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

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  1. How might a bread made with rye flour differ from one made with wheat flour? Consider flavor, density, and texture.
  2. Which variety grains are related to wheat (triticum) and why might this be important to a person with celiac disease or wheat allergies?
  3. In general, how does the amount and the nutritional quality of protein in wheat flour compare to other flours?

© 2003 All rights reserved. Published by Wiley.