Ingredients

List of common ingredients found in baked goods.

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Wheatsearch for term
Wheat was become a major grains of use to the presence of gluten protein. This is what gives the structure to risen breads. There are two main varieties of wheat grown in North America; Duram wheat used in pasta and Bread wheat used in most all other wheat items. The softness or hardness of the wheat is based on the level of protein found in the wheat. The greater the protein content the “harder” the wheat is considered to be and hard wheat is used in the making of bread. Soft wheat is used in the making of cereals, pastry and cakes. Whole wheat flours still contain the germ and bran rich in the B vitamins and E, and provide protein, calcium, iron, magnesium, phosphorous, and potassium.
Wheat Freesearch for term
The ingredient listing does not include wheat.
Whey Proteinsearch for term
Dairy source of protein (other than cassein), known for high levels of BCAA's and high nitrogen retention. Made from milk curd, whey protein is the Rolls Royce of proteins because it has a superior amino acid composition (including high levels of leucine, arguably the most important branched chain amino acid), superior biological value (meaning that more of what you eat gets digested and into your system), is very low in lactose (a milk sugar that most adults have difficulty digesting).
Whole Grainsearch for term
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, lightly pearled and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed. The USDA defines a whole grain serving as any food containing 16 grams of whole grain. 16 grams is just a little more than half an ounce – so three servings (48 grams) of whole grain total under two ounces. A small amount of whole grain translates into big health benefits! The new Guidelines advise eating half or more of our grains as whole grains – at least three 16g servings per day. A "Good Source" contains at least 8 grams of whole grains per labeled serving, while an "Excellent" or "100% Excellent Source" contains at least 16 grams of whole grains per labeled serving. Examples of generally accepted whole grain foods and flours are: Amaranth, Barley (lightly pearled), Brown and Colored Rice, Buckwheat, Bulgur, Corn and Whole Cornmeal, Emmer, Farro, Grano (lightly pearled wheat), Kamut® grain, Millet, Oatmeal and Whole Oats, Popcorn, Quinoa, Sorghum, Spelt, Triticale, Whole Rye, Whole or Cracked Wheat, Wheat Berries, and Wild Rice.
Whole Wheatsearch for term
Whole wheat or whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to provide nutrients (especially fiber and protein), texture, and body to the finished product.