Sentence examples for flour varieties from inspiring English sources

The ancient semolina and flour varieties contained a significantly higher content of many minerals such as K, Fe, Mg, P, Se and Zn in comparison with the modern semolina and flour varieties (Table 1).

Conversely, Ca content was significantly lower in the ancient semolina and flour varieties than in the modern counterparts.

Polyphenol and carotenoid contents were significantly higher in the ancient semolina and flour varieties than in the modern ones, while flavonoid content was significantly lower only in the modern flour variety.> A total of twenty subjects (seven males and thirteen females) with a median age of 35·5 (range 18 59) years were enrolled in the study.

Organic grocery stores and specialty food stores will stock common flour varieties like garbanzo bean flour and almond flour.

Such cupcakes substitute wheat flour with suitable flour varieties instead; all you need to do is follow the instructions that will work for alternative flours, such as rice.

The east-west corridor, connecting Wheaton to College Park, may be best known as a traffic-clogged artery, but if you're daring enough to cruise the strip, you can sample a wide range of the Salvadoran comfort food, from a shellfish pupusa packed with shrimp to a rice-flour variety that's thin and crisp.

I've got a pantry full of different grains and flours, a variety of nuts and seeds in my freezer, and a lot of ideas about how these hearty ingredients can contribute to a pancake.

No ordinary bread, of course: they mill their own flour from ancient varieties of wheat.

Tells how other advertising slogans originated; Childs, Gold Medal Flour, Heinz 57 Varieties, Packard Cars, Wrigley's, and the controversy as to the authorship of "Say it With Flowers".

Quern Flour produces seven varieties for the Tidalborestad market, including steak and mushroom, beef and cheese and a shepherd's pie.

I prefer to use dried egg pasta, as in Simon and Lindsey's recipe, rather than the flour and water variety, because the richer flavour is more of a match for the ragù and béchamel – as the dish's most important ingredient it would be a shame to let the pasta fade into the background.