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In other words, as ground grains go, it's got it all.
(Before the advent of corn from the Americas, polenta was made with other ground grains and pulses).
For thousands of years, Polish women have ground grains into flour, baked breads and buns, and picked poppies from the fields.
Weighted average values based on fraction yields and property values for WAI, WSI, and starch digestibility were not significantly different from values obtained for non-fractionated ground grains of both barley and sorghum.
Taken together, the results show that there is considerable potential for designing combinations of hydration, rheological and digestibility properties of ground grains through informed selection of appropriate grains and particle size distributions.
The average particle size of ground grains is known to influence properties related to processing (e.g. water absorption and solubility) and nutritional value (e.g. starch digestion rate) of human foods and animal feeds.
Similar(48)
Flour, finely ground cereal grains or other starchy portions of plants, used in various food products and as a basic ingredient of baked goods.
As with any freshly ground grain, the oils in the germ can turn rancid.
The ground grain passed down through holes in the lower stone.
Farro flour, made from ground grain, can be used for making both bread and pasta.
Mr. Van Dusen learned that he was a 12th-generation descendant of one of Manhattan's first few hundred settlers, the operator of a windmill where the Dutch ground grain, and he has been collecting anecdotes and artifacts about his sprawling family ever since.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com