| A | B |
|---|
| cereal | Starchy grain that is suitableto use as food. |
| kernel | A whole seed of a cereal. |
| bran | The outer protective covering of a kernel of grain. |
| endosperm | The largest part of a kernel of grain containing most of the starch and the protein of the kernel but few minerals and little fiber. |
| germ | The reproductive part of a kernel of grain. It is rich in vitamins, protein, and fat. |
| whole grain | Term used to refer to cereal products made from grain that contains all three parts of the kernel. |
| refined | Term used to refer to cereal products made from grain that has had the bran and germ removed during processing and contains only the endosperm. |
| pasta | A nutritious, shaped dough that may or may not be dried. Macaroni, noodles, and spaghetti are pastas. |
| enriched | Having added nutrients to replace those lost through processing. |
| starch | Complex carbohydrates stored in plants. |
| gelatinization | swelling and subsequent thickening of starch granules when heated in water. |
| syneresis | Leakage of liquid from a gel. |
