Item H2O% (approx) Form TextureWheat grain 14 Elliptical solid Very hard, vitreousArabic bread Sheets, sometimes layered Slightly tough, chewyBagels 40 Ring Tough, chewyBreadCrumb 38 Solid foam Deformable, chewy, aeratedCrust 8 Sheet Chewy, toughToast, fresh 25 Solid foam Crisp outside, chewy insideMelba toast 4 Solid foam Dry, hard, crunchyBreakfast cereal, cold 3 Flakes Crisp, fracturable, tenderBreakfast cereal, hot 80 Paste Viscous, gummy, stickyBulgur (peeled wheat)Uncooked 14 Elliptical solid Hard, semiplasticCooked 60 Elliptical solid Tender, moist, chewyCake (chemically leavened) 40 Solid foam Deformable, tender, moistCookies 4 Disks Some types are hard, crunchy and crumbly,whereas others are soft and chewy,depending on the formulationMuffins 38 Friable mass Crumbly, tender, moistCrackers 4 Flaky disk Crisp, tender, dry, fracturableDonuts 24 Ring Tender, deformable, adhesiveFlour 15 Powder Not consumed in this formPastaUncooked 15 Many shapes Hard, brittle, dryCooked 60 Many shapes Soft, tender, moist, rubbery, slightly chewy,slippery surfacePie crust 19 Sheets Tender, dryPuffed pastry 15 Layered Flaky, highly aerated, chewyPuffed wheat 4 Elliptical solid Aerated, crisp, dryShredded wheat 6 Coarse fibers Crisp, dry, fibrous
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