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Wheat and by-products of wheat can be included in almost any food, so cooks need to keep an eye open for key ingredient words such as bran, bulgar , germ, gluten, malt, starch, durum, farina, graham, semolina and even modified food starch.
bulgar wheat
bulgar wheat
These include the glutens present in all forms of wheat, including durum, semolina, spelt, kamut, malt, couscous, bulgar , triticale, einkorn, and faro, as well as in related grains - rye and barley.
Couscous (pronounced koos-koos) is processed wheat similar to bulgar but with a finer texture and flavor.
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