Whole grain flours are a real hidden treasure in the kitchen. Retaining all parts of the grain, they offer a much richer supply of fiber, vitamins and minerals than refined flours. Because of ...

However, once opened, the fatty acids in the grain’s germ will start to oxidise and become rancid. So, use opened packets of flour within one year. Flour can be combined with fat, liquid ...

Food scientists are working to make pancakes healthier by boosting the popular morning favorite's nutritional value while enhancing its taste and texture. Generally, pancakes are made with refined ...

Typical breakfast pancakes are soft, fluffy and delicious but, sadly, not terribly healthy.Food scientists at Washington ...

Different grains contain varying levels of protein ... as well as add in resting time so it can absorb the liquid in the recipe. White whole wheat flour is exactly the same as whole wheat flour ...

Food scientists at WSU conducted a study to see if the nutritional value of pancakes could be increased while also improving ...

Common whole grains include oatmeal, whole wheat flour, farro, quinoa, barley, bulgur, and brown, black, red and wild rice, according to the Mayo Clinic. "It doesn’t take much effort to add more whole ...