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A cracker that has been made from grain that is hulled (removing the outer husk), cleaned, and roasted or baked in some manner. The cracker is typically low in fat, thin in depth, and very crispy. Some of the common varieties include waffle-surfaced rye crisps, woven wheat wafers such as Triscuits®, and thin baked squares such as Wheat Thins®.
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Whole Grain Cracker term - Related Content |
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| Whole-wheat flour makes these bread rounds nutritious as well as delicious. The preparation is unusual in that this bread is cooked on the stovetop rather than baked in the oven. |
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| This crispy flatbread features an olive oil and rosemary flavored dough topped with a number of savory seeds that really make this cracker recipe unique. The crackers are an excellent accompaniment to soups and salads, or they can be topped with cheese and served as a tasty hors d’ oeuvre. |
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| Great tasting cracker that is a good accompaniment to many dishes. |
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| A tasty, moist muffin. |
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| A tasty baked cracker that can be served with soups or as an appetizer. |
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Wheat Products
Described below are some of the products (including flour) created directly from wheat. Other than a few exceptions, products that are created after the ... |
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Rice Products
Described below are some of the products (including flour) created directly from rice. Other than a few exceptions, products that are created after the ... |
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Corn Products
Described below are some of the products (including flour) created directly from corn. Other than a few exceptions, products that are created after the ... |
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Grains are composed mainly of carbohydrates, but the quantity varies according to the type of grain. Carbohydrates account for 65 to 90 percent of the calorie ... |
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| Like other foods, most grains are perishable. It is always best to buy grains that are well packaged, which helps to seal in freshness. Grains should always look and smell fresh. ... |
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| Grain that has been hulled to remove the outer husk, cleaned, and possibly roasted. Similarly, groats are whole grains of oat and buckwheat kernels. |
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| A type of yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than ... |
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| Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels. The advantage that flaked grain has over unprocessed grain is that ... |
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| A flour similar to refined white pastry flour, however not all of the bran and germ portions of the wheat kernel have been removed during the milling process. Whole-wheat pastry ... |
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| A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish. The name "cracker" is ... |
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