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Συστατικά Τροφίμων - Δημητριακά και Αλεύρι

Εδώ θα μάθετε μερικές αγγλικές λέξεις που σχετίζονται με τα δημητριακά και το αλεύρι, όπως «σιτάρι», «ταπιόκα» και «καλαμποκάλευρο».

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Words Related to Food Ingredients
almond meal

a fine powder made from almonds, used as a gluten-free flour substitute or protein-rich ingredient in baking

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bran

the outer layer of a cereal grain, rich in fiber and nutrients

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amaranth

a nutritious and gluten-free pseudo-cereal with small, protein-rich grains

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flax

a small, nutrient-dense seed rich in omega-3 fatty acids and dietary fiber

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flaxseed

a small and nutrient-rich seed derived from the flax plant, known for its omega-3 fatty acids, fiber, and potential health benefits

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linseed

a small and nutritious seed of the flax plant, used for its oil content and potential health benefits

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sesame

a small seed of the sesame plant, known for its rich nutty flavor and versatile culinary use

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buckwheat

a gluten-free grain with a nutty taste, often used in cooking and baking as either whole grains or flour

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emmer

a type of ancient wheat with a nutty flavor and a high nutritional value

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spelt

an ancient grain with a mild, nutty flavor and a chewy texture

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durum

a type of dark and hard wheat that is grown in dry regions, used to make pasta

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wheat

the common grain that is used in making flour, taken from a cereal grass which is green and tall

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wheat berry

the whole, unprocessed kernel of the wheat grain

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rye

a cereal grass grown in cold climates with grains that are used in making whiskey, bread or animal food

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barley

a cereal grain used as food for humans and animals and for making alcoholic beverages

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oat

a type of grain that grows on a plant in cool climates, used as food for people and animals

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foxtail millet

a gluten-free grain with small, slender grains that resemble the tail of a fox

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pearl millet

a drought-tolerant grain with small round grains that possesses a mildly nutty flavor and a slightly chewy texture

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millet

small seeds of a large crop that grows in warm regions, used to feed birds or make flour

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wild rice

a long-grain aquatic grass seed that is known for its nutty flavor and chewy texture

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teff

a small, gluten-free grain native to Ethiopia and Eritrea

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finger millet

a nutritious grain known for its small, finger-like grains and gluten-free properties

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maize

a tall plant growing in Central America that produces yellow seeds, which are used in cooking

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corn

the dried grains or kernels of a cereal plant, commonly used in various culinary preparations

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sorghum

a grain crop widely cultivated for its edible seeds and used in various food and industrial applications

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Japanese millet

a type of small-seeded grass that is commonly grown for its edible grains and is popular in Japanese cuisine

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Job's tears

a type of grain commonly used in Asian cuisine and known for their distinctive tear-shaped appearance

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bleached flour

a type of flour that has been chemically treated to whiten its color and soften its texture

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enriched flour

a type of flour that has been fortified with additional nutrients, such as vitamins and minerals

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cake flour

a finely milled type of flour that is low in protein content

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pastry flour

a type of flour with a moderate protein content that is finer than all-purpose flour but coarser than cake flour

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plain flour

flour without baking powder, yeast or any other substance that makes cakes or baked goods rise

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all-purpose flour

a versatile type of flour with a moderate protein content that is commonly used in a wide range of culinary applications

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self-raising flour

a type of flour that already contains leavening agents, such as baking powder, making it suitable for recipes that require a rise or lift

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graham flour

a coarse whole wheat flour made from the endosperm of the wheat kernel

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unbleached flour

a type of flour that has not been chemically treated to whiten its color or soften its texture

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gluten flour

a high-protein flour used to improve dough elasticity and structure in baking

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semolina

small pieces of crushed durum or similar wheat grains used in making pasta and pudding

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gluten-free flour

a type of flour that does not contain gluten, a protein found in wheat, barley, and rye

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hard flour

high-protein flour used for bread making and recipes needing strong gluten development

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bread flour

high-protein flour for making bread with a strong gluten network and chewy texture

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wheat flour

the flour made by grinding wheat grains, commonly used in various culinary applications

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whole wheat

(of bread or flour) containing whole grains of wheat and also the husk

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wholemeal

(of bread or flour) containing whole grains of wheat and also the husk

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wheatmeal

an unbleached flour that is made by grinding whole grains of wheat

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tapioca

a starch extracted from the cassava root, used in cooking and baking for its thickening properties

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rolled oats

flattened oat groats that have been processed into flakes, often used as a versatile and nutritious ingredient in breakfast cereals

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arrowroot

a starchy powder derived from the rhizomes of tropical plants, used as a thickening agent in cooking and baking

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brown rice

a whole grain rice variety with the bran intact, offering nutty flavor and chewy texture

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bulgur

a cracked and parboiled wheat grain commonly used in Middle Eastern cuisine

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cereal

any plant that is produced for grains that can be eaten or used in making flour

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cornflakes

a breakfast cereal made with roasted flakes of maize flour that is usually eaten with milk and sugar

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cornflour

fine white starch of maize, used in cooking to thicken sauces or soups

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meal

grain that is ground into a powder, used for feeding animals or making flour

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oatmeal

a thick, soft food from ground oats, eaten usually for breakfast

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rice paper

a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls

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sweet corn

a young corn with soft kernels that is high in sugar, grown on a maize plant, used in cooking

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manioc

the starch or flour of dried manioc or cassava root

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soya bean

the seed of an oriental plant that is rich in protein, used for making oil or food

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