Get in the Dough

January 2016

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 1. A whole grain-rich food is one that's made up of at least _______ whole grains?

 2. What are the three parts of a whole grain?
 3.  Whole-grain flour contains the same nutrients as a whole-grain kernel.
4. All-purpose flour is made by milling only the kernel's ________?
 5. Breads made with whole-grain flour requires less water but more rising time than those made with all-purpose flour.
 6. The best way to maintain control over the taste and texture of the bread is to ________.
 7.  White whole-wheat flour uses the whole grain, but is lighter in color. Why is the color different?
8. White whole-wheat flour is refined and bleached.
 9. White whole-wheat flour is ________ than regular whole-wheat flour.
 10. If your students don't like the taste of whole-grain products, what should you do?


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