Ingredients
%
My Stats
Current Streak
/ 5
Tokens
Lifetime Tokens
Accuracy
%
User ID
Home
Quest
Answered
Saved
Hot Topics
Following
Followers
Post
Create
Promote
1
Comments
Money
Account
Please select a topic from the list.
Out of Tokens! Answer 5 in a row to earn more tokens
Waste Management
Medical Imaging
Ecology
Performing Arts Venues
Traffic Control
Computer Architecture
Deserts
Historical Regions
Animal Husbandry
Genetics
Demography
Democratic Processes
Optimization
Naval Warfare
Enlightenment Philosophy
Aircraft Operations
Ecology
Data Compression
Vehicle Armour
Telecommunications
Marine Geology
Music Theory
Astrophysics
Computer Hardware
Zoology
Buddhist History
Municipal Police
Molecular Biology
Elemental Chemistry
Quantum Mechanics
S
SteveO1
Technology and cars
➕ Follow Author
📄 View Journals
>>
Followers:
8
Lifetime Tokens:
6
FOOD SCIENCE
Ingredients
White Flour
The refined nature of white flour hides a complex balance between shelf life and nutrition
7 days ago
0
What is the primary trade-off involved in producing white flour compared to whole wheat flour?
White flour contains more fiber and nutrients than whole wheat flour
Longer shelf life and finer texture at the expense of fiber and nutrient content
White flour is made by grinding only the bran and germ of the wheat grain
S
Steeeve
Steeeve is an IT guru
➕ Follow Author
📄 View Journals
>>
Followers:
4
Lifetime Tokens:
108
FOOD SCIENCE
Ingredients
Flour
Flour's hidden diversity challenges the wheat-centric view of baking essentials
13 days ago
0
How does the milling method of flour impact its use in baking and nutrition?
Stone milling preserves nutrients and flavor but is slower, while roller milling produces finer flour but may reduce nutritional content.
All milling methods produce flour with identical nutritional and baking properties.
Flour made from any plant source always contains gluten, essential for baking bread.
×
Comments
Loading....
Share comment
5
Streak Win!
Game Over