Matching -_____Reductions K. the Plant's Source of Long-Term Nutrient Storage, in in the Form

Matching
-_____reductions k. the plant's source of long-term nutrient storage, in the form of starch

A) grains and seeds are left to soak for a number of hours in at least an equal weight of water before they are added to doughs
B) flour milled from the outer periphery of the wheat kernel
C) the outermost edible layer of the wheat kernel, consisting mainly of minerals and cellulose
D) moisture is added to the wheat, usually in the form of chlorinated water, to prevent microbial growth; this moisture toughens the bran layers and softens the endosperm; the result is an easier separation of the bran from the endosperm during milling
E) the percentage of flour obtained (extracted) from grain during milling
F) all the sifted flour is reblended, and therefore the entire endosperm is recombined
G) single-celled microorganism that requires suitable conditions (moisture, oxygen, food, and appropriate temperatures) for both reproduction and alcoholic fermentation
H) in rye breads, amylase converts starch to sugar and results in gummy bread
I) substance found in the bran coating of cereal grains that interferes with the body's ability to absorb calcium, zinc, iron, magnesium, and copper
J) enzyme that converts starch into sugars
K) the plant's source of long-term nutrient storage, in the form of starch
L) flour milled from the part of the kernel closest to the center of the endosperm, and for bread baking it is generally considered to be the best
M) packed with vitamins, minerals, and fats. If the kernel is planted, it is from the germ that the rudimentary root and shoot of the new plant emanate
N) series of further breaks known as "reductions" remove the bran and germ from the endosperm, and reduce particle size