Ingredientes Alimentares - Grãos e Farinha

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

farinha de amêndoa

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

farelo

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

linho

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

sementes de linhaça

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

sementes de linhaça

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

gergelim

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

trigo sarraceno

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

emmer

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

escaramuça

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

durum

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

trigo

the whole, unprocessed kernel of the wheat grain

grão de trigo

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

centeio

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

cevada

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

aveia

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

milheto cauda de raposa

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

milhete pérola

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

milhete

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

arroz selvagem

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

teff

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

milhete dedo

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

milho

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

milho

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

sorgo

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

lágrimas de Jó

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

farinha branqueada

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

farinha enriquecida

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

farinha de bolo

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

farinha para pastelaria

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

farinha de trigo

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

farinha multiuso

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

farinha autolevedante

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

farinha de trigo integral

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

farinha não branqueada

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

farinha de glúten

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

semolina

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

farinha sem glúten

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

farinha dura

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

farinha de pão

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

farinha de trigo

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

trigo integral

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

integral

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

farinha de trigo integral

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

aveia em flocos

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

arrowroot

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

arroz integral

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

cereal

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

flocos de milho

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

amido de milho

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

farinha

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

aveia

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

papel de arroz

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

milho-doce

the starch or flour of dried manioc or cassava root

mandioca

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

soja