Flour, the raw material for making bread

 In the West, wheat was used as an ingredient to make bread, while in the East, rice was cultivated and eaten.

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Some people seem to use this as a principle for distinguishing races, and although wheat and rice are close in plant taxonomy, their methods of use are completely different.

Bread is coarse, and most of it is ground into powder and baked rather than cooked. Rice is divided into the Japonica variety that we eat and the crumbly Indica variety commonly referred to as South American rice, but it is different from bread in that it is steamed and cooked after harvest.

Bread-eating peoples have been equestrians since ancient times, and their bread culture may have developed because they emphasized portability in their hunting culture, while rice-eating peoples may have had a gathering culture and a habit of leisurely waiting for rice to be prepared.

It is also worth examining whether there is an influence from the soil and climate of the region.

In Chinese characters, somaek refers to wheat, daemaek refers to barley, sodu refers to red bean, and soybean refers to soybean. Sesame is called homa and perilla is called imja.

The types of wheat flour are different, such as strong, medium, and strong, and it is said that the difference is in the gluten content, which causes allergies and a difference in texture.

Wheat flour is made of wheat flour, and it is a powder that only changes in physical form without chemical changes such as the Maillard reaction, so it is insufficient to be called a tiger change, so it can be thought of as a reason for justification and practicality.

Change is completely achieved only when it is chemically combined, and melting and mixing are also the same. However, grains becoming powder are clumped together again to form a shape, so it cannot be considered a complete change.

50 The fire-wind tripod (火風鼎) is shaped like a pot, and it is made by burning the wood (5sonpung) below to create fire (3rihwa).

​It should also be remembered that the Tongil rice of the 70s was developed by many scientists at the International Rice Research Institute (IRRI) in the Philippines.

For reference, rice flour is called rice flour (米粉).