#flour

• Aleuro- — A prefixoid or primary combining form used in international scientific terminology to introduce references to flour, starch granules, or powdery reserve proteins in plant seeds. It acts as a lexical indicator guiding the formation of neologisms in disciplines such as plant physiology, agronomy, and mineralogy.
• Aleurometer — A laboratory apparatus used in agronomy and the baking industry to measure the quality of gluten in flour and determine its capacity to rise and expand during baking. The device evaluates the viscoelastic properties of dough under high temperatures, providing essential technological indices for the qualitative classification of grain batches.
• Aleuronat — A dietary food preparation in the form of coarse flour or powder, industrially manufactured by artificially enriching cereal flour with proteins extracted from the aleurone layer (gluten and phytoglobulins). It is widely used in specialized nutrition and in manufacturing hypoglycemic products intended for patients suffering from diabetes or metabolic disorders, due to its massive nitrogen supply and extremely low carbohydrate content.
• Alveograph — A laboratory apparatus or instrument used in the baking and milling industry to measure the rheological properties of wheat flour dough (elasticity, extensibility, tenacity, and resistance to deformation). This device operates by blowing air under a controlled pressure into a dough bubble until it bursts, recording the structural dynamics of the internal pressure.
• Alveogram — A diagram, curve, or chart recorded by an alveograph, visually expressing the structural behavior and tensile strength of a dough bubble as a function of time and pressure. The analysis of this curve allows the calculation of essential technological indices (P, L, G, W), used to evaluate the baking quality of flour.
• Amylograph — A laboratory instrument used in the milling and baking industry to automatically measure and record the rheological properties of flour and starch suspensions during a controlled heating process. The device determines the gelatinization capacity of starch and the enzymatic activity of alpha-amylase, providing crucial structural data for evaluating the technological quality of doughs.
• Amylogram — A diagram or graphic curve recorded by an amylograph, rendering the variation in viscosity of a flour or starch suspension in relation to temperature and time. This structural representation allows the precise determination of the gelatinization onset point, maximum viscosity, and enzymatic degradation rate of the analyzed paste.
• Asmi — A traditional festive dessert from Sri Lanka, consisting of a crispy deep-fried sweet made from rice flour and coconut milk, thickened using the juice extracted from 'davul kurundu' leaves (wild cinnamon); the batter is poured in thin overlapping strands into hot oil to form a bird's nest structure and finally drizzled with a thick, colorful treacle or sugar syrup, serving as a staple sweet for the Sinhalese and Tamil New Year.