1
A measurement of dextrose concentration. A measurement of 50 means the syrup contains 50 % dextrose
2
A starch that has been chemically or physically modified to create unique functional characteristics
3
The seepage of water out of an aging gel because of teh contraction of the gel (bonds tighten between the amylose molecules). Also known as syneresis or weeping
4
The increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid
5
The conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria
6
Defined by the American Association of Cereal Chemists (AACC) as "Foods made from the entire grain seed, usually called the kernel, which consists of thh bran, germ, and endosperm"
7
The largest portion of the grain, containing all of the grain's starch.
8
To add liquid to pan drippings and simmer/stir to dissolve and loosen cooked on particles sticking to the bottom of the pan
9
A flavoring obtained from soup that has been concentrated by evaporation until it attains a syrupy consistency with a highly concentrated flavor
10
A word that means "dough" in Mexico. It is made by cooking corn in water, after which it is ground into a pourable slurry. This is often used to make tortillas, tamales, and , many commercial corn-based snacks
11
The smallest portion of the grain, and the embryo for a future plant
12
The rough outer covering protecting the grain
13
The hard outer covering just under the husk that protects the grain's soft endosperm
