1.12: Key Takeaways
- Page ID
- 22348
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Key Takeaways
Key Takeaways
- Wheat is by far the most common grain and flour used in the baking industry.
- Grains produced in Canada fall under the control of the Canada Grain Act and Regulations.
- Flours can be produced from cereals, grains, legumes, and other plants for a wide range of uses in baking.
- The function and use of grains and flours in baking varies greatly, depending on the type of flour and its protein and gluten content.