Wheat

Alpha Amylase

Alpha Amylase is an enzyme present naturally in many things from egg yolk to wheat kernels to the saliva in your mouth [1]. It breaks long starch molecules into sugars (small dextrins, glucose and maltose) that can be absorbed easily into the body, or eaten by yeast. This break-down process is called “hydrolysis.” It is…

Tagged With: Bread Flour, Technical Terms, Wheat, Yeast

Plain Flour

Plain Flour © Denzil Green Plain Flour is a soft, white, wheat flour which has had most of the wheatgerm and bran removed. You can use it for most things that you would use flour for, including baking and thickening, except that you can’t use it for bread or any baked goods where a “harder”…

Tagged With: Wheat, Wheat Flour

Wheatena Breakfast Cereal

Wheatena is the brand name of a breakfast cereal which you cook up. It is made from toasted cracked wheat, wheat bran and wheat germ. It is particularly popular in the New England area of America. It is made in Highspire, Pennsylvania. The cereal is certified Kosher Pareve by the Orthodox Union. Wheatena is not…

Tagged With: American Food, Wheat

Wheat

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