Grains, cooking

Both fractions obtained from crackers extracted less than one week after baking had strong cracker-like aromas. The Freon 113 fraction had a cracker, roasted grain, cooked rice aroma while the ethyl acetate fractions had a cracker, sweet baked good, burnt butter aroma. A preliminary analysis of the two fractions by gas chromatography-mass spectrometry on a 25 m by. 22 mm methyl silicone column between 700 and 1800 retention indices showed the compounds listed in Table 2. 

Bulgur wheat Grains of wheat that have been soaked cooked, dried, lightly milled, artd cracked. The cooked grain is used as a cereal, slutting lor meats and pouitry, or a substitute lor rice, Similar to that ol whole wheal grains. Cooks more quickly than whole wheat grains. 

Com, fiskod Flakes produced by roiling whole kernels ol corn. Whole grain cooked cereal. Figher in pioleh. fiber, and certain bace minerals than ready to oat cornflakes. Much more filling than Ihe more commonly used breakfast cereal. 

Hyo graie Whole, cut. or rolled grains. Cooked cereal, special breads lor people allergic to wheat. Similar to wheat bin a inie higher in proteine, liber, minerals, and B vitamins. Rye has long bean an Important ceraal in Northern Europe, where wheat grows poorly... 

Cereal gruels made from enriched refined cooked cereals All prepared or dry cereals, and whole grain cooked cereals. All forms of bread. 

Sorghum oi Oil extracted from the germ of the grain Cooking aA and in such pmducis as margaimes and shortening ... 

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