On food and cooking the science and lore of the kitchen ( PDFDrive ) 919

poor soils The grains are remarkable for their high protein content, from 16 to 22%, and are popped and also made into porridge, breads, malts, and beers Sorghum Sorghum (Sorghum bicolor) evolved in the steppes and savannas of central and south Africa, was domesticated there around 2000 BCE, and soon after was taken to India and then to China Thanks to their tolerance of drought and heat, sorghums have become established in most warm countries with marginal croplands The fruits are small, around mm long and mm wide, and are boiled like rice, popped, and used in many different variations on porridges, flatbreads, couscous, and beers Sorghum shouldn’t be sprouted; as the seed germinates, it produces a protective cyanide-generating system (p 258) Teff Teff, Eragrostis tef, is the major crop in Ethiopia, but rarely grown elsewhere Its tiny (1 mm) seeds come in a variety of colors, from dark to red and brown to white, with the pigmented varieties said to have more flavor Teff is most often made into the spongy flatbread called injera, which unlike most breads stays soft and chewy for several days Triticale Triticale is a modern, artificial cross between wheat and rye (Triticum x Secale), first documented late in the 19th century and grown commercially around1970 There are many different forms, the most commonly grown a cross between durum wheat and rye Its grains are generally more similar to wheat than to rye, though the breadmaking qualities of most varieties aren’t as good as wheat’s Triticale is now mostly grown for animal feed, and is sometimes sold in health food stores Pseudocereals Amaranth, buckwheat, and quinoa are not ... wheat and rye (Triticum x Secale), first documented late in the 19th century and grown commercially around1970 There are many different forms, the most commonly grown a cross between durum wheat and. ..from dark to red and brown to white, with the pigmented varieties said to have more flavor Teff is most often made into the spongy flatbread called injera, which unlike most breads stays soft and chewy for several days... Its grains are generally more similar to wheat than to rye, though the breadmaking qualities of most varieties aren’t as good as wheat’s Triticale is now mostly grown for animal feed, and is sometimes sold in health food stores Pseudocereals