Glossary

As with any industry or hobby or skill, milling, flour and baking have their own language and phrases that to the uninitiated are words of complication and mystery.

The following list is not exhaustive nor necessarily does it give an answer or description to the smallest detail. It is a guide that should pique the interest.

ALL-PURPOSE FLOUR

ALPHA-AMYLASE

ASCORBIC ACID

ASH

BERRY

BRAN

BROWN FLOUR

CRUMB

DAMAGED STARCH

DIASTATIC MALT

DOUGH CONDITIONER

DURUM

ELASTICITY

ENDOSPERM

FALLING NUMBER

FERMENTATION

FURROWS

GERM

GLUTEN FREE

GLUTEN

GRANARY

GRIST

GROAT

IMPROVER

LANDS

LAVA BREAD

LEVAIN

MALT

MILL RACE

MILLWRIGHT

OVEN SOUL

OVEN SPRING

PASTRY FLOUR

PEEL

PROVING/PROOF

RAISING AGENT

ROLLER MILL

SODA BREAD

SOUR DOUGH

SOUR

SOURDOUGH STARTER

SPELT

SPONGE

WHEATFEED

WHOLEMEAL

WHOLEWHEAT