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Ingredienti Alimentari - Cereali e Farina
Qui imparerai alcune parole inglesi legate ai cereali e alla farina come "wheat", "tapioca" e "cornflour".
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a fine powder made from almonds, used as a gluten-free flour substitute or protein-rich ingredient in baking
pasto di mandorle
a nutritious and gluten-free pseudo-cereal with small, protein-rich grains
amaranto
a small, nutrient-dense seed rich in omega-3 fatty acids and dietary fiber
lino
a small and nutrient-rich seed derived from the flax plant, known for its omega-3 fatty acids, fiber, and potential health benefits
semi di lino
a small and nutritious seed of the flax plant, used for its oil content and potential health benefits
seme di lino
a small seed of the sesame plant, known for its rich nutty flavor and versatile culinary use
sesamo
a gluten-free grain with a nutty taste, often used in cooking and baking as either whole grains or flour
saraceno
a type of ancient wheat with a nutty flavor and a high nutritional value
farro
a type of dark and hard wheat that is grown in dry regions, used to make pasta
duro
the common grain that is used in making flour, taken from a cereal grass which is green and tall
grano
a cereal grass grown in cold climates with grains that are used in making whiskey, bread or animal food
segale
a cereal grain used as food for humans and animals and for making alcoholic beverages
orzo
a type of grain that grows on a plant in cool climates, used as food for people and animals
avena
a gluten-free grain with small, slender grains that resemble the tail of a fox
miglio di coda di volpe
a drought-tolerant grain with small round grains that possesses a mildly nutty flavor and a slightly chewy texture
miglio perlato
small seeds of a large crop that grows in warm regions, used to feed birds or make flour
miglio
a long-grain aquatic grass seed that is known for its nutty flavor and chewy texture
riso selvatico
a nutritious grain known for its small, finger-like grains and gluten-free properties
miglio dito
a tall plant growing in Central America that produces yellow seeds, which are used in cooking
mais
the dried grains or kernels of a cereal plant, commonly used in various culinary preparations
mais
a grain crop widely cultivated for its edible seeds and used in various food and industrial applications
saggina
a type of small-seeded grass that is commonly grown for its edible grains and is popular in Japanese cuisine
Miglio giapponese
a type of grain commonly used in Asian cuisine and known for their distinctive tear-shaped appearance
Le lacrime di Giobbe
a type of flour that has been chemically treated to whiten its color and soften its texture
farina sbiancata
a type of flour that has been fortified with additional nutrients, such as vitamins and minerals
farina arricchita
a finely milled type of flour that is low in protein content
Farina per torte
a type of flour with a moderate protein content that is finer than all-purpose flour but coarser than cake flour
Farina per dolci
flour without baking powder, yeast or any other substance that makes cakes or baked goods rise
farina normale
a versatile type of flour with a moderate protein content that is commonly used in a wide range of culinary applications
Farina per tutti gli usi
a type of flour that already contains leavening agents, such as baking powder, making it suitable for recipes that require a rise or lift
Farina con lievito
a coarse whole wheat flour made from the endosperm of the wheat kernel
farina di Graham
a type of flour that has not been chemically treated to whiten its color or soften its texture
farina non sbiancata
a high-protein flour used to improve dough elasticity and structure in baking
farina di glutine
small pieces of crushed durum or similar wheat grains used in making pasta and pudding
semola
a type of flour that does not contain gluten, a protein found in wheat, barley, and rye
farina senza glutine
high-protein flour used for bread making and recipes needing strong gluten development
farina dura
high-protein flour for making bread with a strong gluten network and chewy texture
farina di pane
the flour made by grinding wheat grains, commonly used in various culinary applications
Farina di frumento
(of bread or flour) containing whole grains of wheat and also the husk
frumento integrale
(of bread or flour) containing whole grains of wheat and also the husk
integrale
an unbleached flour that is made by grinding whole grains of wheat
farina di grano
a starch extracted from the cassava root, used in cooking and baking for its thickening properties
tapioca
flattened oat groats that have been processed into flakes, often used as a versatile and nutritious ingredient in breakfast cereals
fiocchi d'avena
a starchy powder derived from the rhizomes of tropical plants, used as a thickening agent in cooking and baking
specie di maranta
a whole grain rice variety with the bran intact, offering nutty flavor and chewy texture
riso integrale
a cracked and parboiled wheat grain commonly used in Middle Eastern cuisine
bulgur
any plant that is produced for grains that can be eaten or used in making flour
cereali
a breakfast cereal made with roasted flakes of maize flour that is usually eaten with milk and sugar
corn flakes
fine white starch of maize, used in cooking to thicken sauces or soups
farina di mais
grain that is ground into a powder, used for feeding animals or making flour
pasto
a thick, soft food from ground oats, eaten usually for breakfast
avena
a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls
carta di riso
a young corn with soft kernels that is high in sugar, grown on a maize plant, used in cooking
mais dolce
