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?
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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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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