Today we have a shorter entry, but you can expand your knowledge with the article we propose at the end, which is open access and free. Although all cereals, pseudocereals, and legumes that can be milled to obtain flour are seeds, in this section, we will discuss seeds that are usually incorporated whole into bread and baked products. These seeds have in common a high fat content. For this reason, it is difficult to obtain fine flours, although they can … Continue reading Seeds