{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"RD Exam Ready Podcast","title":"Food Science: Flours, Grains, and Cereals","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/2edcd924\"></iframe>","width":"100%","height":180,"duration":1880,"description":"In this episode of the RD Exam Ready Podcast, Zak Kaesberg breaks down grain structure, whole versus refined grains, and the differences between enrichment and fortification. We also review gluten vs. gluten-free grains, types of flours, and properties of starch including gelatinization, dextrinization, and retrogradation. \n\nJoin the RD Exam Ready email list for new podcast episodes, upcoming YouTube Lives, and PDF notes from live review sessions:\nhttp://eepurl.com/jvGxaA\nFollow RD Exam Ready:\nInstagram: @RDExamReady\nTikTok: @rd.exam.ready\nYouTube: @RDExamReady\nSubscribe, rate, and share with your study group.\nHappy studying, RD2Be 💙","thumbnail_url":"https://img.transistorcdn.com/wthyhgGqvQw0PNwOUP4G2kKMRAtuCyur6uwL65Iz6ks/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS85YjQw/NzFjZTIyZjAxM2U2/ZjkxZWMwOGU4ZjNl/NDllYS5qcGVn.webp","thumbnail_width":300,"thumbnail_height":300}