| A | B |
|---|
| bran | the protective coating around the kernel similar in function to the shell of a nut; rich in nutrients and fiber |
| endosperm | the bulk of the edible part of the kernel containing starch and proteins |
| germ | the nutrient-rich inner part of a grain |
| gluten | an elastic protein found in wheat and other grains that gives dough its structure and cohesiveness |
| husk | the outer, inedible part of a grain; also called the chaff |
| refined | the process by which the coarse parts of a food are removed |
| enriched | the addition of nutrients to a food to meet a specified standard |
| unbleached flour | a tan-colored endosperm flour with texture and nutritive qualities that approximate those of regular white flour |
| wheat flour | any flour made from wheat, including white flour |
| white flour | an endosperm flour that has been refined and bleached for maximum softness and whiteness |
