American Red Cross Text-Book On Home Dietetics
American Red Cross Text-Book On Home Dietetics
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In our eReader you can find the full English version of the book. Read American Red Cross Text-Book On Home Dietetics Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book American Red Cross Text-Book On Home Dietetics
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The endosperm is made of irregular cells, separated by walls of delicate woody fiber or cellulose. Packed away in the cells are tiny grains of starch. The spaces GERM BRAN ENDOSPERM Fig. 3. — Cross-section of Wheat.
between the grains are filled principally with gluten.
There are several varieties of wheat flour, de- pending upon the part of the grain used. Graham flour is made from the whole grain. The food 42 HOME DIETETICS value is high because of the presence of the germ which contains a la...rger portion of fat than the rest of the seed. For this very reason though the flour will not keep as the fat becomes rancid.
There is a large proportion of minerals and also of protein, but the protein is stored up in the coarse, indigestible bran; so, graham flour often has a slightly smaller amount of digestible protein than fine white flour. In whole wheat flour the outer husks and the germ a re removed ; while in the higher grade white flours all the bran is removed; that is, only the endosperm is used.
What to read after American Red Cross Text-Book On Home Dietetics?
You can find similar books in the "Read Also" column, or choose other free books by American National Red Cross to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The endosperm is made of irregular cells, separated by walls of delicate woody fiber or cellulose. Packed away in the cells are tiny grains of starch. The spaces GERM BRAN ENDOSPERM Fig. 3. — Cross-section of Wheat.
between the grains are filled principally with gluten.
There are several varieties of wheat flour, de- pending upon the part of the grain used. Graham flour is made from the whole grain. The food 42 HOME DIETETICS value is high because of the presence of the germ which contains a la...rger portion of fat than the rest of the seed. For this very reason though the flour will not keep as the fat becomes rancid.
There is a large proportion of minerals and also of protein, but the protein is stored up in the coarse, indigestible bran; so, graham flour often has a slightly smaller amount of digestible protein than fine white flour. In whole wheat flour the outer husks and the germ a re removed ; while in the higher grade white flours all the bran is removed; that is, only the endosperm is used.
What to read after American Red Cross Text-Book On Home Dietetics?
You can find similar books in the "Read Also" column, or choose other free books by American National Red Cross to read onlineMoreLess
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