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What is gluten free fours and types of gluten free fours??

Gluten free flour   It is very important for food production students and chefs to know about gluten free fours as the demand for the same are increasing constantly. Types of gluten free fours Amaranath -  It is a green leafy vegetable related to spinach and brets. Tiny weds of this plant are often ground into nutritious flour. Itis light brown in colour and has a nutty aroma. Pulse flour -  There are the seeds of many edible legumes and can be ground into flours for a in gluten free breads. Chickpea flour is very commonly used in India and Mediterranean countries. Chestnut Flour   - It is a smooth shelled nut it is usually roasted and ground into flour. In India It is called singharey ka atta and is commonly eaten during fasting. Barley flour -  Made from the pearl barley, it has low gluten content with mild flavour Cottonseed flour  - The seeds are commonly used for making margarines or cooking oils, but these seeds can be ground into flour which is qu...
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What is vegetables and classification of vegetables

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 VEGETABLES  Any part of a herbaceous plant that can be eaten, either raw or cooked, is termed asvegetable.  Vegetables contain more of starch than sugar unlike fruits and hence, they are used extensively in savoury dishes.  Vegetables can be used in a variety of forms such as frozen, canned, cooked, mashed, dried, dehydrated, or fresh. However, only selected parts of some plants are eaten such as flowers, flower buds (globe artichoke), leaves (lettuce), leaf buds (brussels sprouts), shoots (asparagus), shoot buds (cabbage), stems (rhubarb), flower stems (cauliflower), seed pods (green beans), and immature seeds (broad bean).  Vegetables are eaten in a variety of ways—raw or cooked, as main courses, or as snacks  Different vegetables have different types of nutrients in them. Vegetables have water soluble vitamins such as vitamin B and C, and fat soluble vitamins such as A, D, E, and K, and also contain minerals and carbohydrates.  Since each category ...
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What is Pigments and colour changes in vegetables??

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 PIGMENT AND COLOUR CHANGES  It is important for chefs to know the various kinds of pigments present in food and how they react to heat and various acidic and alkaline medium, as this would largely impact the style of cooking them.  The colour of a vegetable is determined by the pigment it contains. Pigment is the colouring matter within the cells and tissues of the plant.  The various types of pigments are affected differently by heat, acid, alkali, and other elements involved in cooking. To maintain as much colour as possible in cooked vegetables, one needs to know about these pigments, Guests may reject vegetable dishes if they do not like vegetable has trace amount of acid present in it and we shall see how this acid could be used favourably.  Flavones  It is the pigment present in white vegetables. It is present in potato, onion, cauliflower, white cabbage, cucumber, zucchini, and the white of celery.  This pigment stays white in an acid medium an...
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