1. What component of wheat flour is particularly challenging to replace in rice and corn-based pasta, and why? 2. •Why d

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answerhappygod
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1. What component of wheat flour is particularly challenging to replace in rice and corn-based pasta, and why? 2. •Why d

Post by answerhappygod »

1. What component of wheat flour is particularly challenging to
replace in rice and corn-based pasta, and why?
2.
•Why does brown (whole grain) rice take longer to cook than
white (polished) rice?
•What component(s) of the grain absorbs the cooking water?
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