Across
- 2. The protein bond formed by Glutenin and Gliadin.
- 4. The high-fiber outer shell of a wheat kernel.
- 5. The minimum inches food must be stored above the floor.
- 8. The coarse, hard-wheat flour used for pasta.
- 9. The acronym for the standard method of stock rotation.
Down
- 1. A legume on your list that does NOT require overnight soaking.
- 2. The oily part of the grain (often removed in white flour).
- 3. The "gel" created when chia or flax seeds hit water.
- 6. What happens to nut oils when they are exposed to heat and oxygen.
- 7. A starch/flour derived from the cassava root.