Tags: woman in shawl, knitting, thread, child, mirror, beautiful interior
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lucky95 User Rating: 491 November 26, 2019
Tags: yarn, thread, dog, needle cushion, floor mirror, screen, fireplace, pitcher, candle holder, little girl, long dresses, fabric, vintage interior, brooch on the floor
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WuDong User Rating: 810 April 8, 2020
In all countries, at all times, crops were grown and many dishes were prepared from them. And if you add a million varieties of bread to this, it turns out that the world rests only on grain, all-conquering and inexhaustible, from gourmet wheat to more coarse species - oats, millet, rye, barley.
In almost all countries where bread is the basis of nutrition, wheat reigns. This is because the flour from it has the best properties for baking due to the high content of gluten and protein, which is [Expand]
activated by adding liquid and stirring.
Along with protein, starch is an essential component of grain. In its pure form, it is a taste-neutral powder, which turns into jelly in hot liquids, which is necessary for thickening sauces or making puddings.
With a minimum fat content, cereals include the maximum amount of dietary fiber necessary for the body and a complex of vitamins B, PP, H, E. Unfortunately, in the affordable and most popular product, bread is lost due to lengthy heat treatment and making additives necessary for high-quality baking mass of nutrients and extremely undesirable, for example, residual fermentation products are introduced.
Traditionally, many grains are used in unrefined form - they are prepared in whole or crushed, thus the most important elements from the outer layers are largely stored in them. And this is precisely the reason for the current popularity of cereals: everyone wants to be healthy, beautiful, slim.
Cereals that are not as good as wheat are suitable for baking, but still play a very important role. As a rule, less demanding on soil, climate, agricultural technology, they grow in more difficult conditions, but give good yields. From gluten-free flour, you get a lot of wonderful dishes: cakes, soups, cereals, sweets.
Some primary grain processing products, such as semolina and pearl barley, go to stores in the form of cereals of various sizes and grades. Semolina is called round or angular pieces of grain obtained by grinding. Cereals are obtained by cutting or crushing grain, and barley is polished.
The main and almost the only thing that the British brought to the world gastronomic culture is morning oatmeal. Classical porridge is boiled in water and without oil. But not everyone likes this option, so you can cook oatmeal in skim milk: for 2 cups of milk - 1 cup of hercules, 1-2 tbsp. tablespoons of sugar or its substitute, cook for 5-10 minutes. Those who agree with the thesis “you can't spoil porridge with butter” can add butter. Oatmeal is extremely useful: it gives a lot of energy, which is very important at the beginning of the working day, envelops the gastric mucosa, protecting it from harmful effects, sorb harmful substances in the intestines. In addition, it contains whole grains rich in B vitamins.
Tags: woman in shawl, knitting, thread, child, mirror, beautiful interior
1
Tags: yarn, thread, dog, needle cushion, floor mirror, screen, fireplace, pitcher, candle holder, little girl, long dresses, fabric, vintage interior, brooch on the floor
2
In all countries, at all times, crops were grown and many dishes were prepared from them. And if you add a million varieties of bread to this, it turns out that the world rests only on grain, all-conquering and inexhaustible, from gourmet wheat to more coarse species - oats, millet, rye, barley.
In almost all countries where bread is the basis of nutrition, wheat reigns. This is because the flour from it has the best properties for baking due to the high content of gluten and protein, which is [Expand]
Along with protein, starch is an essential component of grain. In its pure form, it is a taste-neutral powder, which turns into jelly in hot liquids, which is necessary for thickening sauces or making puddings.
With a minimum fat content, cereals include the maximum amount of dietary fiber necessary for the body and a complex of vitamins B, PP, H, E. Unfortunately, in the affordable and most popular product, bread is lost due to lengthy heat treatment and making additives necessary for high-quality baking mass of nutrients and extremely undesirable, for example, residual fermentation products are introduced.
Traditionally, many grains are used in unrefined form - they are prepared in whole or crushed, thus the most important elements from the outer layers are largely stored in them. And this is precisely the reason for the current popularity of cereals: everyone wants to be healthy, beautiful, slim.
Cereals that are not as good as wheat are suitable for baking, but still play a very important role. As a rule, less demanding on soil, climate, agricultural technology, they grow in more difficult conditions, but give good yields. From gluten-free flour, you get a lot of wonderful dishes: cakes, soups, cereals, sweets.
Some primary grain processing products, such as semolina and pearl barley, go to stores in the form of cereals of various sizes and grades. Semolina is called round or angular pieces of grain obtained by grinding. Cereals are obtained by cutting or crushing grain, and barley is polished.
The main and almost the only thing that the British brought to the world gastronomic culture is morning oatmeal. Classical porridge is boiled in water and without oil. But not everyone likes this option, so you can cook oatmeal in skim milk: for 2 cups of milk - 1 cup of hercules, 1-2 tbsp. tablespoons of sugar or its substitute, cook for 5-10 minutes. Those who agree with the thesis “you can't spoil porridge with butter” can add butter. Oatmeal is extremely useful: it gives a lot of energy, which is very important at the beginning of the working day, envelops the gastric mucosa, protecting it from harmful effects, sorb harmful substances in the intestines. In addition, it contains whole grains rich in B vitamins.
3