Russian kingdom gifts to Tsar fromQueen

[princessflower]

Skip the navigation header
K-State Logo K-State Research and Extension logo
go to Research and Extension home page go to News go to Publications and Videos ask a question or make a comment search the Research and Extension site

body

wheat page
Home
About the Wheat Page
Agronomy
Animal Feed & Grazing
Calendar
Economics & Budget
Links
Markets
Milling & Baking
News Sources
Pests & Diseases
Research Center
Storage
Varieties
Weather
Wheat Facts
Help
Featured Question

Position Announcement

Agricultural Biotechnology




market and wheat condition

* Kansas Crop-Weather Report
* White Wheat -- Red Wheat Spreadsheet comparison
* Winter Wheat Condition Graphic
* Western Kansas Grain Market Report
* KCBOT Futures
* Prices Received By Farmers
* U.S. Drought Monitor
* KSU Ag Econ Newsletters
* KSU Crops Market Update (Adobe Acrobat pdf file)



Featured Question

What's making the wheat turn yellow?

Articles banner

2006 Wheat Performance Test Results

Variety Disease and Insect Ratings 2006

Common Bunt Found in Some Kansas Wheat

Research Suggests That Wheat Varieties Exhibit a Range of Cancer-Preventing Traits

Hard White Wheat Production at Crossroads in United States

Feeding low-test weight and sprouted wheat

No-till Wheat After Soybeans Aids Wheat Yields

A History of Wheat Improvement at Kansas State University SRL 136 (pdf)




Wheat Watch - Watch another field of wheat grow through the year.

Adopt a Wheat Field
Watch wheat growing in a field and brought to the kitchen table.

Kids' Field Day: A virtual site for kid's to learn about agronomy.

Sunflower Scene Watch sunflowers grow!

Kansas Wheat Commission
Follow this link then click on "Education"

Wheat Diagnostic Quiz! Can you recognize this pest? Test your knowledge and hone your skills with these diagnostic quizzes.

Fall quiz

Spring quiz

Virtual Wheat Field Day An update on varieties, performance, pests, and fertility.

Last update 12/01/06

Back to Top

Send comments, questions, or suggestions to The Wheat Page Committee.


Wheat makes Bread and Pasta and anthing that is Bread

[princessflower]

Have you ever made a loaf of yeast bread? If not, take a little time to read through this article and try it. Bread making is actually quite easy, once you learn some basic techniques, and nothing smells as wonderful as baking bread. Bread machines are wonderful, but knowing how to make yeast bread recipes from scratch will help you better understand how your bread machine works. Plus nothing boosts your self-confidence more than pulling a fragrant loaf of bread out of the oven.



Make sure your yeast is fresh. Active dry yeast, sold in individual packets, is the easiest type to use, and keeps well in your pantry. There is always a 'best if used by' date on the packages, and you should follow this rigorously. If you are going to take the time to make bread, fresh yeast is essential. Cake yeast, if you can find it, really makes a wonderful loaf of bread. This form of yeast is fresh, stored in the refrigerator, and is very perishable. When you buy it, use it within 1-2 days, or it may mold.

The temperature of the water, whether used to dissolve the yeast, or added to a yeast/flour mixture, is critical. Until you get some experience, use a thermometer. When the yeast is dissolved in the water or other liquid, the temperature must be 110 to 115 degrees. When the yeast is combined with flour and other dry ingredients, the liquid temperature can be higher; about 120 to 130 degrees.

The flour you choose for your bread also makes a difference in the quality of the final product. Bread flour makes a superior loaf. This flour is higher in protein content, and protein, or gluten, is what gives bread its unique texture. When water is added to flour, two proteins, glutanin and gliadin, combine to form gluten. Gluten forms a network of proteins that stretch through the dough like a web, trapping air bubbles that form as the yeast ferments. This creates the characteristic air holes of perfect bread. All purpose flour will also work just fine in most bread recipes. Don't use cake flour because there isn't enough protein in that type, and your bread will fall because the structure won't be able to withstand the pressure of the gasses the yeast creates.

Whole grain flours and other types of flour add color, texture, and flavor to breads. These flour types don't have enough gluten to make a successful loaf on their own, so all purpose or bread flour is almost always added to provide structure.

The type of liquid you use will change the bread characteristics. Water will make a loaf that has more wheat flavor and a crisper crust. Milk and cream-based breads are richer, with a finer texture. These breads brown more quickly because of the additional sugar and butterfat added to the dough.

Fats, oils, butter and shortening add tenderness and flavor to bread. Breads made with these ingredients are also moister. Make sure you don't use whipped butter or margarine, or lowfat products, since they contain water. The composition of the dough will be weakened, and your loaf will fail.

Eggs add richness, color, and flavor to the dough and resulting bread. Egg breads have a wonderful flavor. Sugar is the fuel that feeds yeast so it ferments, producing carbon dioxide that makes the bread rise. Some bread recipes don't use sugar, but depend on sugars in the flour to provide food for the yeast.

Salt is essential to every bread recipe. It helps control yeast development, and prevents the bread from over rising. This contributes to good texture. Salt also adds flavor to the bread.

Toppings can change the crust of the loaf. Egg glazes are used to attach other ingredients like nuts or seeds. An egg yolk glaze will create a shiny, golden crust. Egg white glazes make a shiny, crisp crust. For a chewy, crisp crust, spray the dough with water while it's baking. If you brush milk on the dough before baking, the crust will be softer and tender. Brushing the baked loaf with butter will also make the crust softer. Enjoy experimenting with toppings and the recipes!

[princessflower]

You can support Wikipedia and the Wikimedia Foundation by making a tax-deductible donation.
Flour
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Look up flour in Wiktionary, the free dictionary.
wheat flour
Enlarge
wheat flour

An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, but also maize (also known as corn), rye, barley, and rice, amongst many other grasses and non-grain plants (including many Australian species of acacia). Flour is the key ingredient of bread, which is the staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Flour can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts.

Flour is always based on the presence of starches, which are complex carbohydrates.

Usually, the word "flour" used alone refers to wheat flour, which is one of the most important foods in European and American culture. The corresponding Spanish word "harina" normally refers to Maize flour - wheat flour is "harina de trigo". Wheat flour is the main ingredient in most types of breads and pastries. Wheat is so widely used because of an important property: when wheat flour is mixed with water, a complex protein called gluten develops. The gluten development is what gives wheat dough an elastic structure that allows it to be worked in a variety of ways, and which allows the retention of gas bubbles in an intact structure, resulting in a sponge-like texture to the final product. This is highly desired for breads, cakes and other baked products. However, certain individuals suffer from an intolerance to wheat gluten known as coeliac or celiac disease. Increased awareness of this disorder, as well as a rising belief in the benefits of a gluten-free diet for persons suffering certain other conditions, has led to an increased demand for bread and other products made with flours which do not contain gluten.

A coarser, somewhat granular preparation, rather than a fine dust, is often called meal.
Contents
[hide]

* 1 Types of flour
o 1.1 Wheat flour
o 1.2 Other flours
* 2 Flour type numbers
* 3 Flour production
* 4 History
* 5 Flour products
* 6 External links
* 7 References

[edit] Types of flour

[edit] Wheat flour
Protein
8-10% Cake Flour
9-10% Pastry Flour
10-11.5% All-Purpose Flour
11-13% Bread Flour
14% and up High-Gluten Flour

The vast majority of today's flour consumption is wheat flour.

Wheat varieties are typically known as, variously, "white" or "brown" if they have high gluten content, and "soft" or "weak flour" if gluten content is low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

All-purpose flour is a blended wheat flour with an intermediate gluten level which is marketed as an acceptable compromise for most household baking needs.

In terms of the parts of the grain (the grass seed) used in flour—the endosperm or starchy part, the germ or protein part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Whole grain flour is made from the entire grain including bran, endosperm, and germ. A germ flour is made from the endosperm and germ, excluding the bran.

Whole-wheat flour is whole-grain wheat flour.

Bleached flour is flour that was subjected to flour bleaching agents in order to whiten it (freshly milled flour is yellowish) and give it more gluten-producing potential. Similar effect can be achieved by letting the flour slowly oxidize with oxygen in the air ("natural aging"); however this process is too slow to be commercially viable. Oxidizing agents are therefore employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine.

Bromated flour is flour with a maturing agent added. The agent's role is to help with developing gluten, a role similar to the flour bleaching agents. Bromate is usually used. Other choices are phosphates, ascorbic acid, and malted barley. Bromated flour has been banned in the United States.

Cake flour is a finely milled flour made from soft wheat. It has very low gluten content, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough.

Graham flour is a special type of whole-wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside of the USA. It is the basis of true graham crackers. Many graham crackers on the market are actually imitation grahams because they do not contain graham flour or even whole-wheat flour.

Pastry flour (also called cookie flour or cracker flour) has slightly higher gluten content than cake flour, but lower than all-purpose flour. It is suitable for fine, light-textured pastries.

Self-rising or self-raising flour is "white" wheat flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. Typical ratios are:

U.S. customary:

one cup flour
1 to 1½ teaspoon baking powder
a pinch to ½ teaspoon salt

Metric:

100 g flour
3 g baking powder
1 g or less salt

Durum flour is made of durum wheat. It has the highest protein content, and it is an important component of nearly all noodles and pastas. It is also commonly used to make Indian flatbreads.

Wheat flour is also highly explosive when airborne, which is why in medieval flour mills candles, lamps, or any other burning substances were strictly forbidden.

[edit] Other flours

* Corn flour is popular in the Southern and Southwestern US and in Mexico. Coarse whole-grain corn flour is usually called corn meal. Corn meal that has been bleached with lye is called masa harina (see masa) and is used to make tortillas and tamales in Mexican cooking. Corn flour should never be confused with cornstarch, which is known as "cornflour" in British English.

* Rye flour is used to bake the traditional sourdough breads of Germany and Scandinavia. Most rye breads use a mix of rye and wheat flours because rye has a low gluten content. Pumpernickel bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal.

* Rice flour is of great importance in Southeast Asian cuisine. Also edible rice paper can be made from it. Most rice flour is made from white rice, thus is essentially a pure starch, but whole-grain brown rice flour is commercially available.

* Chestnut flour is popular in Corsica, the Périgord and Lunigiana. In Corsica, it is used to cook the local variety of polenta. In Italy, it is mainly used for desserts.

* Chickpea flour (also known as gram flour or besan) is of great importance in Indian cuisine, and in Italy, where it is used for the Ligurian farinata.

* Teff flour is made from the grain teff, and is of considerable importance in eastern Africa (particularly around the horn of Africa). Notably, it is the chief ingredient in the bread injera, an important component of Ethiopian cusine

* Atta flour is also an important flour in Indian cuisine, being used for a range of breads such as roti and chapati.

* Tang flour(not to be confused with the powdered beverage Tang) or wheat starch is a type of wheat flour used primarily in Chinese cooking for making the outer layer of dumplings and buns.

* Glutinous rice flour or sticky rice flour, used in east and southeast Asian cusines for making tangyuan etc.

* Plain flour is another term for All Purpose flour, used in the UK.

Flour can also be made from buckwheat, soy beans, arrowroot, potatoes, taro, cattails, acorns and other non-grain foodstuffs.

[edit] Flour type numbers

In some markets, the different available flour varieties are labeled according to the ash mass ("mineral content") that remains after a sample was incinerated in a laboratory oven (typically at 550 °C or 900 °C, see international standards ISO 2171 and ICC 104/1). This is an easy to verify indicator for the fraction of the whole grain that ended up in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 g ash or more per 100 g dry flour. Plain white flour (extraction rate: 50-60%) leaves only about 0.4 g.

* German flour type numbers (Mehltype) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 650, 812, and the darker types 1050 and 1600 for wholegrain breads.

[princessflower]

You can support Wikipedia and the Wikimedia Foundation by making a tax-deductible donation. * 1 Physical characteristics
* 2 Chemical composition of the seed
* 3 Cultivation
* 4 Uses
o 4.1 Genetic Modification
o 4.2 Oil
o 4.3 Meal
o 4.4 Flour
o 4.5 Infant formula
o 4.6 Substitute for existing products
o 4.7 Other products
* 5 Nutrition
o 5.1 Protein
o 5.2 Vitamins and minerals
* 6 The role of soyfoods in disease prevention
o 6.1 Omega-3 fatty acids
o 6.2 Isoflavones
o 6.3 Reduce cholesterol?
* 7 Soy controversy
o 7.1 Phytoestrogen
o 7.2 Phytoestrogen in men
o 7.3 Phytoestrogen in women
o 7.4 Phytoestrogen in infant formula
o 7.5 Allergens
o 7.6 Thyroid effects
o 7.7 Cancer
o 7.8 Health food stores and soy
* 8 See also
* 9 References
* 10 External links

[edit] Physical characteristics

Soybeans occur in various sizes, and in several hull or seed coat colors, including black, brown, blue, yellow, and mottled. The hull of the mature bean is hard, water resistant, and protects the cotyledon and hypocotyl (or "germ") from damage. If the seed coat is cracked the seed will not germinate. The scar, visible on the seed coat, is called the hilum (colors include black, brown, buff, gray and yellow) and at one end of the hilum is the micropyle, or small opening in the seed coat which can allow the absorption of water.

It is a remarkable fact that seeds such as soybeans, containing very high levels of soy protein, can undergo desiccation yet survive and revive after water absorption. A.Carl Leopold, son of Aldo Leopold, set out twenty years ago to answer this very question at the Boyce Thompson Institute for Plant Research at Cornell University. Studying the survival of soybeans and corn he found each to have a range of soluble carbohydrates protecting the seed's cell viability.[1] Patents were awarded to him in the early 1990s on techniques for protecting "biological membranes" and proteins in the dry state.

[edit] Chemical composition of the seed

The oil and protein content together account for about 60% of dry soybeans by weight; protein at 40% and oil at 20%. The remainder consists of 35% carbohydrate and about 5% ash. Soybean cultivars comprise approximately 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ.

The majority of soy protein is a relatively heat-stable storage protein. It is this heat-stability of the soy protein that enables soy food products requiring high temperature cooking, such as tofu, soymilk and textured vegetable protein (soy flour) to be made.

The principal soluble carbohydrates, saccharides, of mature soybeans are the disaccharide sucrose(range 2.5-8.2%), the trisaccharide raffinose( 0.1-1.0%) composed of one sucrose molecule connected to one molecule of galactose, and the tetrasaccharide stachyose(1.4 to 4.1%) composed of one sucrose connected to two molecules of galactose. While the oligosaccharides raffinose and stachyose protect the viability of the soybean seed from desiccation{see above section on physical characteristics} they are not digestible sugars and therefore contribute to flatulence and abdominal discomfort in humans and other monogastric animals. Undigested oligosaccharides are broken down in the intestine by native microbes producing gases such as carbon dioxide, hydrogen, nitrogen, methane, etc.

Since soluble soy carbohydrates are found mainly in the whey and are broken down during fermentation, soy concentrate, soy protein isolates, tofu, soy sauce, and sprouted soybeans are without flatus activity. On the other hand, there may be some beneficial effects to ingesting oligosaccharides such as raffinose and stachyose, namely, encouraging indigenous bifidobacteria in the colon against putrefactive bacteria.

The insoluble carbohydrates in soybeans consist of the complex polysaccharides cellulose, hemicellulose, and pectin. The majority of soybean carbohydrates can be classed as belonging to dietary fiber.

[edit] Cultivation
Varieties of soybeans are used for many purposes.
Enlarge
Varieties of soybeans are used for many purposes.

Soybeans are an important global crop. It is grown for its oil and protein. The bulk of the crop is solvent extracted for vegetable oil and then defatted soy meal is used for animal feed. A very small proportion of the crop is consumed directly for food by humans. Soybean products, however, appear in a large variety of processed foods.

Soybeans have been a crucial crop in eastern Asia since long before written records, and they are still a major crop in China, Korea, and Japan today. Soy was not actually used as a food item until they discovered fermentation techniques around 2000 years ago. Prior to fermented products such as soy sauce, tempeh, natto, and miso, soy was considered sacred for its use in crop rotation as a method of fixing nitrogen. The plants would be plowed under to clear the field for food crops.[citation needed] Soy was first introduced to Europe in the early 1700s and the United States in 1765, where it was first grown for hay. Benjamin Franklin wrote a letter in 1770 mentioning sending soybeans home from England. Soybeans did not become an important crop outside of Asia until about 1910. In America, soy was considered an industrial product only and not utilized as a food prior to the 1920's.

Cultivation is successful in climates with hot summers, with optimum growing conditions in mean temperatures of 20 °C to 30 °C (68°F to 86°F); temperatures of below 20 °C and over 40 °C (68 °F, 104 °F) retard growth significantly. They can grow in a wide range of soils, with optimum growth in moist alluvial soils with a good organic content. Soybeans, like most legumes perform nitrogen fixation by establishing a symbiotic relationship with the bacterium Bradyrhizobium japonicum (syn. Rhizobium japonicum; Jordan 1982). However, for best results an inoculum of the correct strain of bacteria should be mixed with the soybean (or any legume) seed before planting. Modern crop cultivars generally reach a height of around 1 m (3 ft), and take between 80-120 days from sowing to harvesting.
Top Soybean Producers
in 2005
(million metric tons)
United States 83.9
Brazil 52.7
Argentina 38.3
China 17.4
India 6.6
Paraguay 3.5
Canada 3.0
Bolivia 1.7
Italy 0.5
World Total 214.3
Source:
UN Food & Agriculture Organisation
(FAO)[2]

Soybeans are native to southeast Asia, but 45 percent of the world's soybean area, and 55 percent of production, is in the United States. The U.S. produced 75 million metric tons of soybeans in 2000, of which more than one-third was exported. Other leading producers are Brazil, Argentina, China, and India.

Environmental groups, such as Greenpeace and the WWF, have reported that both soybean cultivation and the threat to increase soybean cultivation in Brazil is destroying huge areas of Amazon rainforest and encouraging deforestation. Besides destruction of the rainforest, it destroys unique biodiversity and causes a billion dollar's loss on technology from bionics revenue. American soil scientist, Dr. Andrew McClung, who first showed that the infertile Cerrado region of Brazil could grow soybeans, was awarded the 2006 World Food Prize on October 19,2006.[2]

The first research on soybeans in the United States was conducted by George Washington Carver at Tuskegee, Alabama, but he decided it was too exotic a crop for the poor black farmers of the South so he turned his attention to peanuts. Peanuts, soybeans, or other legume plants that would replenish the soil with nitrogen and minerals were planted for two years and then cotton on the third year. A two-year rotation system alternating maize

[edit] Uses

Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types. Vegetable types cook more easily, have a mild nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types. Tofu and soymilk producers prefer the higher protein cultivars bred from vegetable soybeans originally brought to the United States in the late 1930s. The "garden" cultivars are generally not suitable for mechanical combine harvesting because they have a tendency for the pods to shatter on reaching maturity.

Among the legumes, the soybean, also classed as an oilseed, is pre-eminent for its high (38-45%) protein content as well as its high (20%) oil content. Soybeans are the leading agricultural export in the United States. The bulk of the soybean crop is grown for oil production, with the high-protein defatted and "toasted" soy meal used as livestock feed. A smaller percentage of soybeans are used directly for human consumption.

Soybeans may be boiled whole in their green pod and served with salt, under the Japanese name edamame

[princessflower]

You can support Wikipedia and the Wikimedia Foundation by making a tax-deductible donation.
Bean
From Wikipedia, the free encyclopedia
Jump to: navigation, search

For other uses, see Bean (disambiguation).

Green beans
Enlarge
Green beans

Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed.
Contents
[hide]

* 1 Name
* 2 Types of beans
* 3 Cultural aspects
* 4 Toxins
* 5 Flatulence
* 6 See also
* 7 Notes and references
* 8 External links

[edit] Name

Bean originally meant the seed of the broad bean, but was later broadened to include members of the genus Phaseolus such as the common bean or haricot and the runner bean and the related genus Vigna. The term is now applied in a general way to many other related plants such as soybeans, peas, lentils, vetches and lupins. Bean can be used as a near synonym of pulse, an edible legume, though the term "pulses" is usually reserved for leguminous crops harvested for their dry grain. Pulses usually excludes crops mainly used for oil extraction (like soybean and peanut) or those used exclusively for sowing purposes (clover and alfalfa). Leguminous crops harvested green for food like snap beans, green peas etc. are classified as vegetable crops.

In English usage beans sometimes also refer to seeds or other organs of non leguminosae, for example coffee beans, castor beans and cocoa beans (which resemble bean seeds), and vanilla beans (which resemble the pods).

[edit] Types of beans

* Vicia
o Faba or broad bean
Vica faba (broad bean)
Enlarge
Vica faba (broad bean)
* Vigna
o Aconitifolia or Moth bean
o Angularis or azuki bean
o mungo or urad bean
o radiata or mung bean
o umbellatta or rice bean
o unguiculata or cowpea (includes the black-eyed pea, yardlong bean and others)
* Cicer
o arietinum or chickpea
* Pisum
o sativum or pea
* Lathyrus
* Lathyrus sativus (Indian pea)
* Lathyrus tuberosus (Tuberous pea)
* Lens
o culinaris or lentil
Lentils
Enlarge
Lentils
* Lablab
o purpureus or hyacinth bean
* Phaseolus
o acutifolius or tepary bean
o coccineus or runner bean
o lunatus or lima bean
o vulgaris or common bean (includes the pinto bean, kidney bean and many others)
* Glycine
o max or soybean
* Psophocarpus
o tetragonolobus or winged bean
Psophocarpus tetragonolobus (winged bean)
Enlarge
Psophocarpus tetragonolobus (winged bean)
* Cajanus
o cajan or pigeon pea
* Stizolobium
o spp or velvet bean
* Cyamopsis
o tetragonoloba or guar
* Canavalia
o ensiformis or jack bean
* Macrotyloma
o M. uniflorum or horse gram
* Lupinus or Lupin
o L. mutabilis or tarwi
o Erythrina or Coral bean

[edit] Cultural aspects

The following traditional uses of beans refer to the broad bean.

* In some folk legends, such as in Estonia and the common Jack and the Beanstalk story, magical beans grow tall enough to bring the hero to the clouds. The Grimm Brothers collected a story in which a bean splits its sides laughing at the failure of others.

* Dreaming of a bean is sometimes said to be a sign of impending conflict, though others said they caused bad dreams. [citation needed]
An array of tomatoes and beans
Enlarge
An array of tomatoes and beans
* Pliny the Elder claimed that beans act as a laxative. He may have been referring to the seeds of the castor oil plant, which contain oils used as laxatives in ancient India.

* European folklore claims that planting beans on Good Friday or during the night-time is good luck.

* "Beans Beans the Magical Fruit..." is a children's song about the flatulence often experienced after eating broad beans. The song is noteworthy for correctly identifying the bean as a fruit, not a vegetable.

* "Mame Chishiki", a Japanese phrase, means "bean knowledge" (not "knowledge of beans"). This is used to indicate any random trivia or miscellaneous knowledge displayed.

[edit] Toxins

Some raw beans, for example kidney beans, contain harmful toxins (lectins) which need to be removed, usually by various methods of soaking and cooking. The soaking water from kidney beans should be discarded before boiling, and some authorities recommend changing the water during cooking as well.[citation needed] Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy toxins even though the beans do not smell or taste 'bad'[1] (though this should not be a problem if the food reaches boiling and stays there for some time)

[edit] Flatulence

Many edible beans, including broad beans and soybeans, contain oligosaccharides, a type of sugar molecule also found in cabbage. An anti-oligosaccharide enzyme is necessary to properly digest these sugar molecules. As a normal human digestive tract does not contain any anti-oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces flatulence-causing gasses as a byproduct.

Some species of mold produce alpha-galactosidase, an anti-oligosaccharide enzyme, which humans can take to facilitate digestion of oligosaccharides in the small intestine. This enzyme, currently sold in the U.S. under the brand-name Beano, can be added to food or consumed separately.

[edit] See also

* Pulses
* List of edible seeds
* Baked beans

[edit] Notes and references

1. ^ Phytohaemagglutinin, US FDA's Bad Bug Book or Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. Notes that toxicity may be greater if heated to 80 °C than if consumed raw.

[edit] External links
Wikimedia Commons has media related to:
Beans

* Beans for the home gardener
* Everett H. Bickley Collection, 1919-1980 Archives Center, National Museum of American History, Smithsonian Institution.
* Discovery Online: The Skinny On Why Beans Give You Gas
* Bulgarian Guide: Bean Soup Recipe

Retrieved from "http://en.wikipedia.org/wiki/Bean"

Categories: Articles with unsourced statements | Beans | Lists of foods
Views

* Article
* Discussion
* Edit this page
* History

Personal tools

* Sign in / create account

Navigation

* Main Page
* Community Portal
* Featured content
* Current events
* Recent changes
* Random article
* Help
* Contact Wikipedia
* Donations

Search

Toolbox

* What links here
* Related changes
* Upload file
* Special pages
* Printable version
* Permanent link
* Cite this article

In other languages

* Български
* Deitsch
* Deutsch
* Ελληνικά
* Français
* 한국어
* Nederlands
* 日本語
* Polski
* Português
* Русский
* Slovenščina
* 中文

MediaWiki
Wikimedia Foundation

* This page was last modified 16:19, 10 December 2006.
* All text is available under the terms of the GNU Free Documentation License. (See Copyrights for details.)
Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc.
* Privacy policy
* About Wikipedia
* Disclaimers

[princessflower]

Vegetables Cookbooks
Eggplant in Tamarind Sauce View Your Shopping Cart
Eggplant in Tamarind Sauce
Go to Advanced Search Page
Log On to Your AccountMeet Your Favorite Chefs!

Back to Home PageMeet Your Favorite Chefs!Go to CloseoutsAlways a good choice!Our Posters SelectionGet free Recipes!

About Us
Contact Us
Gift Certificates
Customer Sevice
Request a Catalog


Start / Categories / V / Vegetables /

Vegetables Cookbooks

Feast Of The Olive Updated
For The Love Of Vegetables
A Passion for Potatoes
"Asparagus Festival Cookbook, Revised"
Side Dishes:
Potatoes : A Country Garden Cookbook
Greens Book
Vegetables on the Side
"Eat Fresh, Stay Healthy"
Beans:
Visual Vegetables
Vegetables The Essential Kitchen
World Encyclopedia of Vegetables
Raw Truth :
Vegetables from the Sea :
Great Greens :
Vegetarian Meat & Potatoes Cookbook :
Bean Book : Over 70 Incredible Recipes
Potato Salad :
"Classic Zucchini Cookbook, Third Edition"
Tomato Festival Cookbook
Asparaus: The Sparrowgrass Cookbook
Colin Spencer's Vegetable Book
Pumpkin Butternut & Squash
Humble Spud
The Roasted Vegetable :
Brooklyn Botanic Gardens :
A Passion for Vegetables :
Broccoli By Brody
Raw Foods Resource Guide :
"Garlic Lover's Cookbook Volume II, Revised"
Raw Food Recipes :
Cooking Vegetables
Vegetables from Amaranth to Zucchini :
"Pumpkin, A Super Food for All 12 Months of the Year"
GACS: Fresh Garden Vegetable
Vital Vegetables
Vegetables: Artichokes To Zucchini
Versatile Vegetable Cookbook
Simple Vegetarian Pleasures
Sneaky Veggies :
366 Healthful Ways To Cook Leafy Greens
Tasty Tomato Cookbook
Raw Food Primer
Compleat Squash :
Ultimate Potato Book :
Chile Pepper Encyclopedia
Vegetable Bible
Fragrant Chilli
Matthew Biggs's Complete Book of Vegetables
"One Potato, Two Potato :"
Incredible Potato
Spuds
Vegetables
New Veg Meals In Minutes
Onions: Secrets Of Vegetarian
Beans & Peas: Secrets of
Secrets Of Vegetable Ckg Tomat
Classic Vegetable Cookbook
From The Farmers Market
Potato Experience
Fresh A Greenmarket Ckbk
Great Vegtables Great Chefs
Great Vegetables From the gre
Nika Hazelton Way W Vegetables
Essential Root Vegetable Cookbook
Sweet Basil Garlic Tomatoes
International Spud
Vegetable Market Cookbook
Vegetable Market (paper)
Great Book Of Vegetables
Peppers: A Cookbook
Tomato Imperative
American Corn
Wild Roots
Greens Glorious Greens!
Fresh From The Garden
Essentiall Eggplant
"Pumpkins & Squashes : Gardening, Crafts, Recipes"
Essentials: Tomato
Good Housekeeping
Perfect Potato
Pumpkin Companion
Greengrocer's Kitchen
The Sweet Potato Cookbook
Corn Cookery
Greenmarket Cookbook :
In Praise of Tomatoes :
Tomatoes
Tomato :
Essential Onions
Potatoes : From Mash to Fries
Edamame :
Farmer's Market Guide to Vegetables
The Great Potato Book
Risotto :
100 Vegetables and Where
"Seaweed, A Cook's Guide"
Sun-Dried Tomatoes!
Passion For Potatoes
Mostly Vegetables
Hot Potatoes
Crazy For Corn
"Vegetables: Growing, Cooking, Keeping"
The Edible Heirloom Garden
Down To Earth
Sides :
Heirloom Tomato Cookbook
"Vegetable Love : Vegetables Delicious, Alone"
Veggie Food :
Vegetables : At Their Freshest and Best
Garden-Fresh Vegetable Cookbook
Melissa's Great Book of Produce :
Vegetables Recipes

Fried Green Tomatoes
Old-Fashioned Tomato Cream Soup
Chicken Breasts Stuffed with Arugula and Capers
Apples Stuffed with Cranberries


Home | Privacy Policy | Terms of Use | Static | About Us | Contact Us
| Request A Catalog | Affiliate Program | Marketing Partners | Help
Copyright © 2000-2006 Jessica's Biscuit®
Vegetables Cookbooks

[princessflower]

Yahoo! My Yahoo! Mail Welcome, Guest [Sign In] Directory Home Help
Yahoo! Search - Directory
Search: the Web | the Directory | this category

Sewing
Email this page Suggest a Site Advanced Search

Directory > Arts > Crafts > Sewing

Save to My Web

CATEGORIES (What's This?)

* Magazines (2)
* Organizations (4)
* Shopping and Services@

SITE LISTINGS By Popularity | Alphabetical (What's This?)
Sites 1 - 20 of 20

* English Cut
Blog by Thomas Mahon, a bespoke Savile Row tailor in London.
english cut: bespoke savile row tailors
* Threadbared.com [pick] [read review]
Parody of vintage sewing patterns.
Threadbared
* Sewing.com
Resources and content for people with interest and skill in sewing at all levels. Includes message boards, links, events, and more.
Welcome to Sewing.com!
* Sew Wrong
Blog fostering a community of domestic artisans and their arts, with a focus on sewing.
SewWrong.com - Sewing Resources
* Renaissance Tailor, The
Guide to 16th and 17th century tailoring techniques, with pattern sources, demonstrations, and a shop offering colars, cuffs, and ruffs.
Recreating 16th and 17th Century Clothing: The Renaissance Tailor
* sewgeeky
Sewing, beading, painting and more, featuring the Sewing Sins Confession Booth, pattern reviews, more.
sewgeeky
* Creative Sewing and Needlework Festivals
Half and full day workshops in Edmonton, Calgary, and Toronto.
creativ festival | creative sewing and needlework festival
* Renaissance Woman, A
Photos and designs for costumes, sewing projects, and embroidery for Renaissance and Medieval fairs and live action role playing.
A Renaissance Woman
* Sew Young, Sew Fun
Teen sewing site offers sewing tips and tricks, projects, and more. Created by Husqvarna/Viking.
RJR Fabrics - MakeItYou
* Sewing Connection
Fashion sewing instruction from Shirley Adams.
Shirley Adams Sewing Connection and Alternatives Patterns
* Diane Bossom's Serger Place
Free serger club project, tips and links to other serger sites.
Diane Bossom's Serger Place
* Elizabethan Costuming Page, The
Devoted to all facets of 16th century Elizabethan and Tudor costume, dress, and fashion. Includes instructions for stockings, corsets, shoes, and more.
Elizabethan Costuming Page
* Sandra Betzina Online
Sewing community hosted by the author of Power Sewing books and hostess of HGTV's Sew Perfect. Features power sewing books, videos, patterns, and more.
Sandra Betzina Online - Home Page
* Simple Sewing Projects
Discover free sewing projects, expert sewing tips, and decorating ideas.
Simple Sewing Projects - Easy Free Sewing Lessons
* Sewing With Bernina
Mary Lou Nall's web site
www.www2.ari.net/home/rain/mln.html
* Christine's Custom Sewing Page
How to start a home business, set up a sewing workroom, fill out our survey and list your home business, ask questions and share ideas.
Christine's Custom Sewing Home Page
* Martha's Sewing Room
Information about national public TV series with Martha Campbell Pullen, Ph.D., including program descriptions and information about how to order program guides.
Martha's Sewing Room with Martha Pullen
* Pine Brush Sewing Camps
Sewing, quilting, serging, and machine embroidery classes in the High Sierras or Sonoran Desert.
Welcome to Pinebrush Camps
* Katy's Korner
Information about homemade quilts, antique and toy sewing machines, and more.
Katy's Korner Home Page ... antique Singer sewing machines, accessories, toy sewing machines, quilts
* StitchBoy's Free Swimwear Patterns for Gay Men
Patterns and instructions for the gay seamster (or seamstress!)
StitchBoy Home

SPONSOR RESULTS (What’s This?) (Become a Sponsor)

* Renaissance Clothing on eBay
www.ebay.comFind Renaissance clothing on eBay at low prices.
* The Tudor Shoppe: Renaissance Clothing
tudorshoppe.comFeatures a fine assortment of reproduction Renaissance clothing.
* Renaissance Clothing: Compare Prices
www.bizrate.comFind Bargains on Renaissance Clothing at thousands of trusted online stores.




SPONSOR RESULTS
Renaissance Clothing on eBay
Find Renaissance clothing on eBay at low prices.
eBay - New & used electronics, cars, apparel, collectibles, sporting goods & more at low prices

The Tudor Shoppe: Renaissance Clothing
Features a fine assortment of reproduction Renaissance clothing.
tudorshoppe.com

Renaissance Clothing: Compare Prices
Find Bargains on Renaissance Clothing at thousands of trusted...
Christmas shopping at BizRate - Find low prices, store ratings & reviews

Designs by Kate - Renaissance Wear
Sturdy Renaissance costumes for the Renaissance reenactor.
Renaissance Clothing from Designs by Kate

Find Renaissance Clothing at Smarter.com
Compare prices, brands, and more at Smarter.com.
Smarter.com - Online comparison shopping engine & product reviews

Renaissance Clothing Custom Made to Size
Why settle for a mass produced costume when you can have unique...
www.renaissance-sewing...

Renaissance Clothing - Bargain Prices
Enjoy savings on Renaissance Clothing products - Deals on...
Shopzilla - Holiday shopping - Store ratings & price comparisons
See your message here...

Sewing
Email this page Suggest a Site Advanced Search

Directory > Arts > Crafts > Sewing

Save to My Web


Search: the Web | the Directory | this category

Copyright © 2006 Yahoo! Inc. All rights reserved. Privacy Policy - Terms of Service - Copyright/IP Policy