soft wheat
plural of alcazar
Varieties of wheat with soft grains of higher starch and lower protein content, used in the production of biscuit, cake and domestic flours.
A surname.
(chemistry) any salt or ester of ricinoleic acid
菓子職人は、でんぷんが多くタンパク質が少ない軟質小麦をケーキ用の小麦粉に使うことにこだわり、しっとりと口の中でとろける食感を実現した。
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