1. What component of wheat flour is particularly challenging to replace in rice and corn-based pasta, and why? 2. •Why d
Posted: Mon Dec 20, 2021 8:00 am
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?
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?