cereals and derivatives


Generality Known to most as a food belonging to the group of cereals *, amaranth consists of the edible seeds of some plants of the genus Amaranthus . Specifically, the species still cultivated for their seeds are A. caudatus , A. cruentus and A. hypochondriacus . Species Flowers Amaranthus caudatus , called bleeding love lies The main areas used for the cultivation of amaranth are recorded in Mexico, Guatemala, Peru, India, China, Nepal and in other tropical or sub-tropical climate regions


What is Bulgur Bulgur is a cereal product originating in Turkey; more precisely, it is a derivative of the integral and sprouted seeds of a Graminacea belonging to the genus Triticum and to the Specie durum , or durum wheat. The bulgur is obtained by steaming the seeds of the wheat which are subsequently dried and crushed in a sort of "grain"

Cereals that contain gluten

Generality Cereals and Gluten Cereals are herbaceous plants belonging to the Poacee or Gramineae botanical genus. Certainly the most prevalent seeds rich in starch are consumed in cereals. Not all cereals are the same; they differ for the biological species, for the botanical characteristics, for the gastronomic application of the seeds and for the relative nutritional content etc

Whole grains

Definition Whole grains are the edible seeds produced by some plants belonging to the Poaceae family (more commonly known as Graminaceae). Some examples of easily available whole grains are: Wheat (durum wheat, soft wheat, medium and small spelled, spelled, kamut etc.) and related flours (including couscous and bulgur), barley, spelled, corn and relative flour, millet, oats and related flour, rice, wild rice, rye, sorghum, teff and triticale

Corn flakes

What are Corn Flakes Corn Flakes (in Italian: corn flakes) are foods of vegetable origin based on industrially processed large Turkish. The use of Corn Flakes in the diet is mainly found in breakfast and between snacks (secondary meals), although there are also several "alternative" recipes that involve their use (eg in crispy breading; see Perch with Corn Flakes )


What are? Crackers are cooked foods made from cereal flour (usually wheat), water and fat. Very often, they are flavored before cooking by adding salt, flavorings and other ingredients, such as aromatic herbs, cheese, seeds, etc., to the surface. Crackers with alternative or dietetic dough are not lacking

Oat bran

What is that Oat bran is a waste from the refining of OAT (usually Avena Sativa ), a cereal grown for more than 4, 500 years in Europe and the Middle East. Oat is a product that, similarly to many other cereals, has always been destined to the feeding of the lower social classes or livestock, while the wheat, considered the most valuable graminaceous, was used in the bakery destined to the feeding of the classes

Couscous: Nutritional Properties, Role in Diet and Uses in the Kitchen by R.Borgacci

What's this Couscous is a vegetable food based on cereals typical of Northern Africa and of the province of Trapani, in Sicily. Today it is an integral part of the gastronomic culture of many other countries such as France, which in the past centuries long colonized a large part of the south-western coast of the Mediterranean Sea

Make bread

Generality Bread is a product belonging to the III group of foods, or rather that which affects cereals, tubers and their derivatives. The recipe for bread changes according to the kind of product you want to get. The base is composed of cereal flour containing gluten, raising agents and water; sometimes, there are added fats, salt, sugar and other seasonings

Oat flour

Oats The Oats (in French Avoine , in English Oat ) is a plant belonging to the Graminaceae family , Genus Avena, Sativa species; the binomial nomenclature of oats is Avena sativa . Oats are a cereal and for human consumption only the semen is consumed, whether intact or dehulled. The main chemical constituents of oat seed are: starch (> 70%), fibers, proteins and fats; as regards the secondary compounds, instead, there are: lecithins, vitamins and mineral salts

Amaranth flour

Amaranth Amaranth is a plant-based food that belongs to the group of cereals *. It has Central American origins, where it has been cultivated since ancient times; with the Spanish colonization of these places, the production of amaranth has diminished, so much so that today it is a fairly obsolete product (especially in the rest of the globe)

Buratto flour

What is Buratto flour? The buratto flour is a semi-soft wheat flour ( Triticum aestivum ). A "buratto" is defined as a machine equipped with sieves, used to remove the scrap portions or to classify the components of a solid material in grains or powder, of different sizes. This means that the so-called " sifting level " is nothing but the degree of refinement of a flour; in practice, the more the flour is sieved, the more refined it is, white, impalpable, rich in starch and poor in fibers and ashes (mineral salts)

Flour 0 by R.Borgacci

What's this What is the 0 flour? Flour 0 is a powdery substance, with specific granulometry and sifting levels (0), obtained from the milling of "soft wheat" seeds. As specified by Italian legislation, the generic name "flour", without further details, refers exclusively to derivatives of Triticum aestivum (binomial botanical nomenclature of common wheat)

Arso grain flour

The burnt wheat flour is a product obtained from the roasting of durum wheat ( Tritucum durum ), followed by grinding the seeds to reduce them to a coarse powder, called "burnt wheat flour". To be honest, respecting the product definitions, this powder is NOT a real "flour", but a semolina (since it has a thicker grain and is not produced from soft wheat)

Tapioca and Manioc or Yuca or Cassava flour

Cassava or Yuca or Cassava Cassava belongs to the family of Euphorbiaceae, Genus Manihot , Species esculenta ; the binomial nomenclature of the Cassava (also called yuca or cassava) is Manihot esculenta . It is a tuber similar to a potato, but even more similar to a tuberous root (like the batata , commonly known as sweet potato or American potato)

Millet flour

"Miglio" is the name of a cereal hypothetically originating in Asia. In common language, it embraces various Species belonging to the Poaceae family ( Gramineae ); those used for avian feeding are mainly the Panicum miliaceum and the Setaria italica ; then there are the Indian millet or Eleusine coracana and the African melega millet or Holcus sorghum

Barley flour

Barley Barley refers to a group of herbaceous plants belonging to the Poaceae family (Gramineae), Genus Hordeum ; among these, the widespread species for food (for humans) is the Hordeum vulgare , called "common barley". There are two subspecies of barley, the domesticated one (Sp. Vulgare ) and its progenitor, or wild barley (Sp

Quinoa flour

Quinoa Quinoa is an annual cycle herbaceous plant belonging to the Amaranthaceae family (the same as beet); the binomial nomenclature of quinoa is Chenopodium quinoa (Class. Willd.). Probably native to the Andes, quinoa is now cultivated mainly in Bolivia, Chile and Peru. Due to nutritional affinities and commercial use, it is considered a "cereal"; however, not belonging to the Poaceae (Graminaceae) family, quinoa is often included in the group of pseudo-cereals (similar to amaranth and buckwheat)

Sorghum flour

Sorghum When we talk about sorghum (also called Broom Corn ) we refer to a group of Cereal species belonging to the Genus Sorghum and to the family of the Poaceae (Gramineae); among these, the most well-known, because it is intended for human consumption, is the vulgare . The binomial nomenclature of sorghum destined for human nutrition is Sorghum vulgare

Rice flour

Generality Rice flour is a derivative of the well-known cereal, with countless gastronomic applications; more precisely it is a powder obtained by grinding the fruits of Oryza sativa (Family Poaceae, Genus Oryza, Species O. Sativa ). These fruits, which to tell the truth are real seeds, if they are used for the production of refined rice flour undergo some withdrawal and processing processes that can be summarized as follows: harvesting (for harvesting), cleaning, husking and bleaching (if the rice were destined to the trade in its entirety would continue the processing cycle further)

Yellow Bramata flour by R.Borgacci

What's this What is coveted yellow flour? Bramata yellow flour is a cereal-based food; in particular, it is a derivative of the starchy seeds produced by the annual herbaceous plant Zea mays - Family Poaceae (Gramineae). Corn flour is mainly used for the production of pasta dishes; the polenta from Bergamo is famous - with a spoon or sliced ​​- made with long-cooked yellow flour. Fr


Generality Spelled is a product of vegetable origin, more precisely a cereal; as such, it belongs to the third group of foods and supplies mainly starch (therefore "energy"), fibers, magnesium, potassium and some vit. of group B (if integral, especially niacin). Like common wheat, spelled also contains gluten and is not suitable for celiacs

Manitoba flour

Manitoba: What is it? Manitoba flour "properly so called" is a flour obtained by grinding wheat grown in the northern regions of America and southern Canada, territories once colonized by the Manitoba tribe of "reds". Often, the term "manitoba" is used improperly to indicate a flour obtained differently but with similar characteristics

Wholemeal flour

What's this ? Whole wheat flour is a food product obtained from the milling of soft wheat kernels ( Triticum aestivum ), previously released from foreign substances and impurities. The whole wheat flour has a powdery consistency and is aimed at mixing with liquid and / or fat ingredients (water, oil or eggs), to give rise to many mixtures of typically Mediterranean origin (such as bread and pasta)

Buckwheat flour

Buckwheat According to some authors, buckwheat is NOT really a cereal. This discrimination arises from the different botanical framework with respect to the actual cereals (such as wheat, barley, rye, rice, etc.). In fact, while the latter belong to the family of Polygonaceae (or Graminaceae if you prefer), buckwheat is a member of the Fagopyrum family

Rusks: Nutritional Properties, Role in Diet and Use in the Kitchen by R.Borgacci

What are What are rusks? Rusks are foods derived from cereals - especially durum wheat: Triticum aestivum . They are traditionally used for breakfast or as a secondary snack between main meals - mid-morning and / or mid-afternoon or even before sleep. There are various types of rusks, different in shape - round or square - taste and flavor - normal, sweet rusks, malt or cocoa rusks, etc

Integral Rusks by R.Borgacci

What are What are integral rusks? The integral rusks are foods derived from cereals, the result of real complex recipes. The main ingredient is whole wheat wholemeal flour, that is the fiber-rich flour obtained from grinding the seeds of Triticum aestivum . The integral rusks can be prepared at home but it is basically industrial foods

Flakes of Oats

Watch the video X Watch the video on youtube Generality Oat flakes (in English Rolled Oats ) are a cereal-based vegetable food; specifically, these are the seeds of the herbaceous plant identified by the binomial nomenclature Avena sativa . Those of oats, like the other seeds of the same category, have a hard outer shell, not easily digested by humans, called brattee or lolla or pula ; this envelope must necessarily be removed to make them edible to humans

flat bread

Generality Focaccia is the generic term used to indicate a food belonging to the bread and derivatives group. There are many types, which differ from one another in terms of ingredients, preparation methodology and final result; there are sweet focaccias and savory buns, the latter much more numerous and widespread than the former

Fregola Sarda: Nutritional Properties, Role in the Diet and How to Cook it by R.Borgacci

What's this What is the Sardinian fregola? The fregola or fregula is a traditional Italian food, more precisely from the Sardinia region. Typically based on durum wheat ( Triticum durum ), not integral, at first glance it seems vaguely similar to bulgur and couscous. In reality, the fregola is not produced simply by grinding and sifting, but "rolling" the flour together with a little water in an earthenware bowl to obtain small spheres, subsequently toasted in the oven

Rice cakes

What are? Rice cakes (in English puffed rice cake ) are food products characterized by a thin circular shape, with an extremely reduced weight. They are produced from a mixture of puffed rice and food adhesive, modeled and then dried. NB . Puffed rice for cakes is made by heating the seeds of the cereal with steam and in high-pressure environments, although the method may differ depending on the specific product

Rice Cakes: Nutrition and Dangers

Nutritional Features Rice cakes are a very caloric food, which provides about 35kcal per unit (10g) and just under 400kcal per 100g. From this first statement we can deduce that rice cakes are not exactly the prototype of diet food; moreover, they are much more energetic than traditional bread. The latter provides on average slightly less than 300kcal / 100g, so a single slice of bread (from 25-30g) provides about 75-90kcal


Generality The breadsticks belong to the third group of foods, which includes cereals and their derivatives but also tubers (bread, wheat, breadsticks, rusks, crackers, pasta, rice, barley, oats, tapioca, potatoes ...). Very similar to bread, breadsticks are a typical product of the whole Italian territory, despite their discovery and aging they date back to the Turin bakers of the 17th century AD

Sweet Rusks by R.Borgacci

What are What are sweet rusks? Sweet rusks are foods derived from cereals, or better, from wheat flour or Triticum aestivum . Sweet rusks are basically industrial foods, although they can be prepared at home. From the nutritional point of view, they belong to the III fundamental group of foods - rich in starch, fiber, some vitamins and minerals

Avena's milk

Avena Sativa Oat is a cereal intended for both animal and human nutrition. The most widespread variety is Avena sativa , a plant belonging to the Gramineae family, widely cultivated throughout the planet; on the other hand, sifting through the old "Anglo-Saxon" texts it is possible to find numerous quotations concerning the culinary application of oats; it is therefore possible to state that, although the volumes of agricultural production are greater in Russia, Canada, the United States, Australia, Poland, Finland, etc

Maizena or Corn Starch

Generality The cornstarch is refined cornstarch in powder form , to NOT be confused with the corn flour which is integral ; both products are obtained from the processing of maize seeds, the fruiting body of the Zea mays plant. The cornstarch is a very fine white flour, almost identical to the "00" type wheat flour or to the refined rice flour


Generality Maize is a herbaceous plant belonging to the Poaceae family, Subfamily Panicoideae, Genus Zea , Species mays ; its binomial nomenclature is therefore Zea mays . Belonging to the family of the Graminaceae (or Poaceae if you prefer), and producing seeds rich in starch, corn is fully included among cereals, just like wheat, barley, rice, rye, oats, sorghum and millet (which belong to the Graminaceae family), but also as buckwheat, quinoa and amaranth (sometimes called pseudo-cereals because they belong to different families)


Malt is a product of vegetable origin, specifically a derivative of cereals. In the kitchen, it is used both as an ingredient and as a food; regarding the latter purpose, although it is not a frequent or conventional practice, the malt can also be consumed rehydrated and cooked by boiling. Much more widespread, however, is its use for the production of food and beverages (also very different from one another)


Generality Millet is a gluten-free cereal. It is a herbaceous plant belonging to the Gramineae family (Poaceae), Genus Panicum, Specie miliaceum ; the binomial nomenclature of the millet is therefore Panicum miliaceum . Millet has the characteristics of annuity and, in Italy, its cultivation is of a marginal type


Generality The orecchiette are a pasta format typical of Puglia and some Lucan territories (especially of the Matera and the Potentino). Orecchiette can be fresh, dried or frozen; they are prepared by hand or using special machinery, to be subsequently marketed in Italy and the rest of the world. The shape of the orecchiette is discoid, concave on one side and (logically) convex on the other; the center is flattened while the edges appear thicker