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In the United States, a middle school is a school that is between grade school and high school. They include grades 7 and 8, but may also include grades 6, 9 or whatever grades the school system decides on.
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Does semolina have wheat corn or rice in it?
Semolina is the purified middlings of hard wheatused in making pasta; also, the coarse middlings used for breakfast cereals, puddings, and polenta. Wheat.
Nutritious by-product of milling?
A byproduct of wheat flour milling is wheat bran and middlings which are considered by some to be a laxative for people and also feed for livestock.
What is semolina wheat?
The starchy interior of a grain of Durham wheat. Semolina is the purified middlings of durum wheat used in making pasta; also, the coarse middlings are used for breakfast cereals and puddings.
Is couscous made from wheat?
Yes. Couscous is a North African dish of semolina traditionally served as with a meat or vegetable stew spooned over it. Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings.
How do you make semolina for babies?
Semolina is a kind of wheat used mainly for macaroni products. If the child is not allergic to wheat, he or she should be able to eat it with no problems. The product should be cooked soft (not limp), however, and mashed well, with just tiny lumps. As part of a healthy diet, it fills the same place as bread, rice, potatoes, or other starch.
How is flour turned into wheat?
ElEVATOR - storage and care of wheat.PRODUCT CONTROL -chemists inspect and classify wheat, blending is often done at this point MAGNETIC SEPARATOR - iron or steel articles stay here. SEPARATOR - reciprocating screens remove stones, sticks and other coarse and fine materials. ASPIRATOR - air currents remove lighter impurities DE-STONER DISC SEPARATOR -barley, oats, cockle and other foreign materials are removed.SCOURER - beaters in screen cylinder scour off inpurities and roughage.TEMPERING MIXER -moistens wheat evenly.TEMPERING - water toughens outer bran coats for easier separation- softens or mellows endosperm.BLENDING - types of wheat are blended to make specific flours.IMPACT SCOURER - impact machine breaks and removes unsound wheat.FIRST BREAK - corrugated rolls break wheat into coarse particles. broken wheat is sifted through successive screens of increasing fineness. air currents and sieves separate bran and classify particles (or middlings).REDUCING ROLLS- smooth rolls reduce middlings into flour.A series of purifiers, reducing rolls and sifter repeat the process.BLEACHING - flour is matured and color neutralized.from the sifter . . .from the sifter . . .from bulk storage . . .
What kind of foods do wrens eat?
The most common insects eaten by House Wrens are different kinds of bugs stinkbugs, negro bugs, leaf hoppers, grasshoppers, crickets, locusts, moths and caterpillars. Other insects ingested in small amounts are bees, wasps, and flies.
What is cow feed made of?
The exact contents change as the world prices for a whole range of potential ingredients change - any feed will be formulated at minimum price to produce a palatable feed of the right nutritional analysis that can be processed efficiently. The list of ingredients that are and have been used is almost without end but includes any cereal, lucerne, soy, cereal and oilseed processing by-products, such as milling waste, canola meal, brewing waste, such as spent grain, etc etc etc. Many of these by-product ingredients are very traditional and have specific names, such as middlings, biscuit meal, wheatfeed etc.
What is spaghetti made of?
Spaghetti (the pasta) is made of the middlings from the milling of hard wheat like Durham. Spaghetti (the meal on your plate) is made from spaghetti (the pasta) and a variety of sauces, often based on tomatoes, and meats, vegetables, ish and other sea food.
Why would a horse be lame in the back legs her back ankles seem stiff when she walks could it be from just wlking on frozen groud or standing around?
Standing on frozen ground can certainly add to joint stiffness, and lack of exercise (standing around) can too. Joint stiffness can be just that, stiff joints from exterior elements like cold and lack of movement, but usually is a sign of arthritis, in varying stages. With out more info, I would say it's likely to be minor arthritis, and can be supplemented various ways. First of all, if the horse does not get alot of exercise try increasing her movement time. No need to ride longer or harder, this could have ill effects, try light routines often. Preferably everyday, at the minimum an hour or two (longer better) free turn-out time, at the maximum, a brisk ride every day or every other day. Keep in mind they may be in some degree of pain, and while exercise helps, don't over do it. If the horse can have a pen/turnout instead of a stall this is also an option. Linament is also a good way to relieve pain in joints. You can also help with supplements. MSM, Glucosamine and Chondroitin Sulfate are the keys here. You can get an all-in-one type, or specifics like just MSM alone, Chondroitin Sulfate, etc. Preferably ones with out fillers like 'alfalfa meal' and 'wheat middlings'. Those are to 'aid' in palatability, but get the good ones and mix with a handful or more of grain (wet it a bit to make the supplement stick) and the horse should be pleased. You can get a good supplement right off the shelf at most feed stores. It will take a couple weeks to see real effects, but it will be worth it. Another possible cause could be that the horse is overweight. To much weight on joints in cold weather, with lack of exercise and maybe arthritis is a bad combo. If this is the case, ease back on the grain.
Do rabbit eat grains?
Yes, a bit, but hardly at all. Rabbits can't digest much sugar/carbs.Wild rabbits eat a bit of grains now and again as they forage amongst grasses and weeds and twigs and leaves.Pet rabbits eat a diet of mostly hay, as well as some fresh greens and high-quality pellets daily. There may be grain ingredients in the pellets (like wheat middlings, ground oats, or corn meal), but there shouldn't be many of these and the first few ingredients should definitely be hay. Some people feed their rabbits as a treat whole grains or grain-type "human foods" (like breads, crackers, cereals), but these are widely advised against by vets and rabbit organizations because they're just not healthy for rabbits (the sugars, carbs, salts, proteins, etc). A whole oat groat or two (which is not the same as rolled oats) every now and again as a treat is okay but that's an exception to the rule.
Can you substitute whole wheat flour for semolina flour?
NOSemolinais the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous.[1]The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice andcornSemolina made from durum wheat is yellow in color.[4] Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina).[5]Broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.)When semolina comes from softer types of wheats it is white in color. In this case, the correct name is flour, not semolina. In theUnited States, coarser meal coming from softer types of wheats is known also as farina.WHILEWhole-wheat flour is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry. Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with other lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients to the white flours (especially fiber, protein, and vitamins), texture, and body that are lost in milling and other processing to the finished baked goods or other food(s).The word "whole" refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, refined flours, which contain only the endosperm. Because the whole flour contains the remains of all of the grain, it has a textured, brownish appearance.Whole-grain whole wheat flour is a robust, full-flavored flour containing vitamins, minerals and protein. Whole-grain whole wheat flour is more nutritious than refined white flour, although white flour may, in a process called food fortification, have some micronutrients lost in processing added back to the white flour (required by law in some jurisdictions). Fortified white wheat flour does not, however, contain the macronutrients of the wheat's bran and germ (especially fiber and protein) like whole-grain flour does. Whole grain is a good source of calcium, iron, fiber, and other minerals like selenium.[1] Regular "whole wheat" flour commonly used commercially has 70% of the germ removed to prevent rancidity, and as such cannot be labeled "whole grain". Whole-wheat flour has a shorter shelf life than white flour, as the higher oil content leads to rancidification if not stored properly, such as with refrigeration, or in other cool areas. Often, whole wheat flour is not the main ingredient in baked goods, as it may add a certain "heaviness" that prevents them from rising as high as white flours. This can add to the cost per volume of the baked item, as it requires more flour to obtain the same volume, due to the fewer and smaller air pockets trapped in the raised goods. Thus, many baked goods advertised as whole-wheat are not entirely whole-wheat; they may contain some refined white wheat, as long as the majority of the wheat used is whole-wheat.Nevertheless, it is possible to make a high-rising, light loaf of 100% whole-wheat bread, as long as one increases the water content of the dough (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough. Some bakers let the dough rise twice before shaping. The addition of fats, such as butter or oil, and milk products (fresh milk, powdered milk, buttermilk, yogurt, etc.) can also greatly assist the dough in rising.Scientific Food Center - FactsJordan-Ammanemail: info@facts-center.comWeb: www.facts-center.com
