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Malt Flour
Barley flour is a flour prepared from dried and ground barley. Barley flour is used to prepare barley bread and other breads, such as flat bread and yeast breads. There are two general types of barley flour: coarse and fine. Barley groats are milled to make coarse barley flour, and pearl barley is milled to make fine barley flour. Additionally, patent barley flour is a finer barley flour that is ground to a greater degree compared to fine barley flour. Uses Barley flour is used to prepare breads such as barley bread. It is sometimes added to wheat flour, creating a composite flour, which is used to prepare various breads. Its addition to wheat flour creates a darker-colored baked end-product, and also alters the flavor of the product. Barley flour is also used as an ingredient in some specialty foods. Barley breading is another food product prepared using barley flour, which can be prepared using pregelatinized barley flour and an additional product called barley crunch, si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diastase
A diastase (; from Greek διάστασις, "separation") is any one of a group of enzymes that catalyses the breakdown of starch into maltose. For example, the diastase α-amylase degrades starch to a mixture of the disaccharide maltose; the trisaccharide maltotriose, which contains three α (1-4)-linked glucose residues; and oligosaccharides, known as dextrins, that contain the α (1-6)-linked glucose branches. Diastase was the first enzyme discovered. It was extracted from malt solution in 1833 by Anselme Payen and Jean-François Persoz, chemists at a French sugar factory. The name "diastase" comes from the Greek word διάστασις (''diastasis'') (a parting, a separation), because when beer mash is heated, the enzyme causes the starch in the barley seed to transform quickly into soluble sugars and hence the husk to separate from the rest of the seed. Today, "diastase" refers to any α-, β-, or γ-amylase (all of which are hydrolases) that can break down carbohydra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merriam-Webster
Merriam-Webster, Incorporated is an list of companies of the United States by state, American company that publishes reference work, reference books and is mostly known for Webster's Dictionary, its dictionaries. It is the oldest dictionary publisher in the United States. In 1831, George Merriam, George and Charles Merriam founded the company as G & C Merriam Co. in Springfield, Massachusetts. In 1843, after Noah Webster died, the company bought the rights to ''Webster's Dictionary#Noah Webster's American Dictionary of the English Language, An American Dictionary of the English Language'' from Webster's estate. All Merriam-Webster dictionaries trace their lineage to this source. In 1964, Encyclopædia Britannica, Inc., acquired Merriam-Webster, Inc., as a subsidiary. The company adopted its current name, Merriam-Webster, Incorporated, in 1982. History 19th century In 1806, Webster published his first dictionary, s:A Compendious Dictionary of the English Language, ''A Compen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsampa
Tsampa or Tsamba (; ) is a Tibetan and Himalayan staple foodstuff; it is also prominent in parts of northern Nepal. It is a glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour and flour prepared from tree peony seeds. It is usually mixed with the Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as ''zamba''. Preparation As the flour has already been roasted ''Tsampa'' is quite simple to prepare and does not need to be cooked; indeed, it is known as a convenience food and often used by the Tibetans, Sherpas, nomads and other travellers. While traditional tsampa is prepared with tea, sometimes water or beer is used in its place. It may also be prepared as a porridge which is called a "jham-thoo" which is usually sweet and nutty and prepared with Tibetan cheese, butter, tea and sugar. Tsampa is also prepared in a congee with lamb or yak stock to make a congee which is called "tsam-thug". André Migot des ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pitepalt
Pitepalt (; see palt) is a Swedish dish related to kroppkakor or meat-filled dumplings. It is especially associated with the city of Piteå in Norrbotten County, thought to be its place of origin. Varieties This dish has many varieties. Pitepalt are mostly made of raw potatoes and a mix of wheat and barley flour. Pitepalt and ''kroppkaka'' look quite similar in shape. For ''kroppkaka'', pre-boiled potatoes and wheat flour are used. This gives ''kroppkaka'' dumplings a slightly lighter color. Ingredients Potatoes, wheat flour or barley flour, salt and pork are common ingredients in pitepalt. Some recipes also mention onions but this is uncommon. Serving This dish is traditionally eaten with butter and lingonberry jam. See also *Baozi (steamed) *Buuz *Chuchvara *Jiaozi (fried) * Kalduny * Kartoffelklösse *Khinkali *Kreplach * Mandu * Manti * Maultasche *Momo *Pelmeni *Pierogi *Ravioli * Shishbarak * Siopao *Tortellini * Vareniki *Wonton A wonton ( zh, t=, s=馄� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinda (riceball)
Piṇḍas are balls of cooked rice mixed with ghee and black sesame seeds offered to ancestors during Hindu funeral rites (Antyesti) and ancestor worship (Śrāddha). According to traditions in the Garuda Puran, offering a pinda to a recently departed soul helps to unite the soul with its ancestors.Gold, Ann (2000). ''Fruitful Journeys: The Ways of Rajasthani Pilgrims''. Prospect Heights, Illinois: Waveland Press Inc. p. 90. . Pindas can be placed on a recently deceased person's hands and feet on their way to a funeral pyre. Pindas are offered to both maternal and paternal lineages. When making an offering of pindas the first can be offered to the father (or for widow's, their husband), the 2nd their father's father, the third their father's father's father, the 4th their mother, the 5th their father's mother, the 6th their father's mother's mother, and so on to cover ancestors from all sides of the family. Purananuru The ''Purananuru'' is a classical Tamil literature, Tamil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Máchica
' () is a type of flour made from ground toasted barley or other toasted grains. It is used in Cuisine of Bolivia, Bolivian, Cuisine of Ecuador, Ecuadorian and Cuisine of Peru, Peruvian cuisine. History Spanish colonists brought the technique of toasting grain to enhance its nutritional value, then grinding the toasted grain into flour, from Central America to the Andean region. The Mesoamerican product, ', uses toasted corn, but in Ecuador the process was applied primarily to barley. Production Grain is toasted, then ground finely. Uses ' is used in a variety of foods that are part of Andean cuisine. These include ', an herbal tea decoction made with lemongrass, lemon verbena or other herbs; another beverage called ' made by mixing the ' with hot or cold liquid; ', a nougat confection made using ' (unrefined cane sugar), eggs, ' and a variety of walnut called '; ', a variety of bread baked using ' in addition to untoasted flour; '—akin to but distinct from '—a beverage pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raspeball
(also known as , , , , , ) is a traditional Norwegian potato dumpling. A similar German dish is called . The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture. The dish is more common in the southern region ( Sørlandet) where is the most common name, western region (Vestlandet) where the terms , , and are the most used and middle region (Trøndelag) where it is nearly always called . In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known as . There are a great variety of regional variations to the dish and the condiments vary locally. They may include salted and boiled pork or lamb meat, bacon, sausages, melted butter, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbrød
Flatbrød (literally "flat-bread") is a traditional Norwegian unleavened bread which is usually eaten with fish, salted meats, and soups. Originally it was the staple food of Norwegian farmers, shepherds and peasants. Flat bread is dry and free from water so it is possible to store it for a long period of time. Background The basic ingredients are barley flour, salt, and water, though many varieties exist which incorporate other staples. It was once generally eaten in all meals, most often with cured herring and cold boiled potato, often along with sour cream and/or butter. It may also accompany betasuppe, a traditional meat soup or lobscouse, a traditional stew. The thinner the bread is, the better it is. It is rolled and then cooked on a large griddle. The tradition of making flat bread used to be passed down through generation after generation by housewives, and each person had her own recipe for preparing it. It is still an important part of Norwegian food traditions, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chalboribbang
''Chalbori-ppang'' () is a South Korean confection, consisting of two small pancakes made with glutinous barley flour wrapped around a filling of red bean paste. The round, flat, mildly sweet confection has a texture similar to that of a glutinous sponge cake. ''Chalbori-ppang'', first made and sold in 2003 at a bakery named Danseokga in Gyeongju, North Gyeongsang Province, is now a local specialty. It utilizes the glutinous barley harvested in fields under Danseoksan (Mt. Danseok), which is pesticide-free as barley grows in cold winter months during which pests and weeds cannot flourish. Gallery Chalbori-ppang.jpg, ''Chalbori-ppang'' (side) Chalbori-ppang 2.jpg, ''Chalbori-ppang'' (filling) Chalbori-ppang 3.jpg, ''Chalbori-ppang'' (top) Chalbori-ppang 4.jpg, ''Chalbori-ppang'' (package) Chalbori-ppang 5.jpg, ''Chalbori-ppang'' (box) Korea-Gyeongju-Bonga Gyeongju Bread-01.jpg, A bakery in Gyeongju Gyeongju (, ), historically known as Seorabeol (, ), is a coastal city i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baby Food
Baby food is any soft, easily consumed Human food, food other than breastmilk or infant formula that is made specifically for human babies between six months and two years old. The food comes in many varieties and flavors that are purchased ready-made from producers, or it may be table food eaten by the family that has been mashed or otherwise broken down. Readiness and health Readiness As of 2023, the World Health Organization, UNICEF and many national health agencies recommended waiting until six months of age before starting a child on food. Neither too early nor too late. In Italy in 2020, a survey of parents found that more than two-thirds of babies were first fed baby food when they were five or six months old. A survey in Scotland in 2017 indicated that almost no babies were fed baby food before the age of four months, and that about half of them were not given baby food until they were at least six months old. Inappropriately early introduction of baby food (i.e., befo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt Loaf
Malt loaf is a type of sweet leavened bread made with malt extract as a primary ingredient. It has a chewy texture and often contains raisins. It is usually eaten sliced and spread with butter for tea. Malt flour is sometimes used to supplement the flavour. History In 1889, John Montgomerie of Scotland filed a US patent application titled "Making Malted Bread," which was granted in 1890. This patent asserted a prior patent existed in Great Britain dated 1886. Montgomerie claimed a novel saccharification process, which involved warming a portion of dough mixed with diastatic malt extract to an appropriate mash temperature and holding it for a time to allow the extract's enzymes to break down some of the starch into maltose. Commercial production " Soreen" () is a brand of malt loaf manufactured in the United Kingdom since the 1930s. The name is derived from Danish immigrant John Rahbak Sorenson, the inventor of the Soreen recipe and "Green", a business partner. In 2004, Wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
