Cereals

3. the brown colour in starchy foods with the application of dry heat
4. the setting of protein, in presence of heat
6. an edible grass
7. allowing time for the dough to rise
11. the thickening of a mixture, in presence of heat
12. converting primary processed foods into other food products e.g. flour into biscuits
13. stretching the dough by hand or mechanically
14. high protein wheat used to make pasta

1. an immune condition where a person has an adverse reaction to gluten
2. pathogenic bacteria associated with poor hygiene in cooked rice
5. bread with a raising agent
8. the edible part of the cereal
9. the main part of the grain
10. formed from the two wheat proteins gliadin and glutenin, in the presence of water