No.
Fermentation of wheat and water mixtures was accomplished through the incorporation of yeast
The absorption of water is not a chemical reaction.
The products of a neutralization reaction are a salt and water.
When a compound is broken down by the reaction with water, this is termed hydrolysis.
Wheat grains do not float in water; they are denser than water and will sink. However, if the wheat is in the form of flour, it may create a temporary suspension in water but will eventually settle to the bottom. Overall, whole wheat grains will sink when placed in water.
No.
Fermentation of wheat and water mixtures was accomplished through the incorporation of yeast
Exothermic is the process of heat being released. Wheat flour, in order to be produced, needs to have the reaction of heat treatment. The wheat flour is exothermic due to the treatment of heat.
dietary fibre content of wheat bread dietary fibre content of wheat bread
Yes, gluten isn't found in fruit most commonly you will find it is bread cakes and biscuits. This is coming from someone who is allergic to wheat which is found in almost all the same foods as gluten.
Wheat needs about 15-25 inches of water throughout its growing season to grow effectively.
Water is not a reaction at all. If you mean to ask if a state change in water is chemical or physical, it is physical.
IF the villi disappeared, THEN the patient would suffer from malnutrition, as the surface area would be markedly reduced. BUT why should wheat cause such a reaction?
An explosive reaction.
Chinese spring rolls are not considered to be wheat free. Spring roll wrappers are made of wheat flour and water.
water , yeast ,flour,salt (warm water )