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Pounded Wheat

The ideal popcorn kernel possesses a thick pericarp and practically 100% vitreous or corneous endosperm. The Indians selected these traits in order to obtain specialty maizes that, upon bursting, provided a delicious and highly nutritive product. Maize is not the only grain used to produce popped snacks. In India and neighboring countries, special types of hard-endosperm sorghum, such as Shallu, have traditionally been used to produce popsorghum. [Pg.536]

V pounds Baird pale malt Vb pound crystal malt, 40° Lovibond V4 pound wheat malt... [Pg.84]

Vi pounds wheat malt 5V4 pounds Klages malt... [Pg.183]

Bayram, M. 2005. Rediscovering pounded wheat. Cereal Foods World 50(3) 116-120. Bayram, M. 2008. An analysis of scorched immature wheat Frekeh. Cereal Foods World 53(3) 134-138. [Pg.324]

See other pages where Pounded Wheat is mentioned: [Pg.32] [Pg.33] [Pg.34] [Pg.36] [Pg.47] [Pg.50] [Pg.54] [Pg.56] [Pg.58] [Pg.80] [Pg.81] [Pg.86] [Pg.87] [Pg.133] [Pg.139] [Pg.184] [Pg.185] [Pg.199] [Pg.203] [Pg.211] [Pg.259] [Pg.261] [Pg.535] [Pg.535] [Pg.536] [Pg.537] [Pg.538]

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