Wheat is an annual plant that grows to between 30 – 120 centimetres high, depending on the variety, the degree of humidity, the fertility of the soil, and the amount of sunlight. The wheat grass develops spikes, or ears, of wheat consisting of groups of three to five flowers called spikelets, which are arranged on the rachis, or central axis. Each spikelet has two sterile bracts (glumes) at its base and two fertile bracts (glumellas).
After fertilization, the flower, which remains closed at maturity, develops into a more or less plump oval-shaped grain, or kernel (called the caryopsis), which has a deep crease extending its entire length. The apex of the kernel has a tuft of fine hairs, while the lower end encloses a tiny germ, or embryo, out of which a new plant will eventually grow; each plant produces an average of 50 wheat grains per year. There are a great many varieties of wheat, varying in size, shape and colour. The grains can be white, yellow, red, or purple.
The two main types of wheat are winter wheat and spring wheat. Winter wheat is cultivated in temperate regions and is planted in autumn, while spring wheat grows in countries with colder winters and is sown in the spring when there is no more risk of frost. Each group produces both hard and soft varieties of wheat (depending on the texture of the grains); grains are usually red or white, with tinges of yellow or amber.
The protein content of wheat is determined by the hardness of the grain; thus, hard wheat is richer in protein and its principal use is in the making of bread and pasta. Soft wheat has lower protein content and is used mainly in the production of cake and pastry flours.
The most common type of wheat is Triticum vulgare, commonly referred to as bread wheat; it is the most widely cultivated species in the world, representing 90% of all wheat production.
Durum wheat (Triticum durum) is also of considerable commercial importance and is used mainly in the manufacture of pasta.
Spelt wheat (Triticum speltum) is a variety that was cultivated on a large scale in Germany, Switzerland, and France until the beginning of the century. The grains of spelt are small and brown, and unlike other wheat grains, they are very difficult to separate from the hull (the outer coating of the grain). Hulled spelt wheat is a good replacement for rice and can be prepared in the same manner as rice; it requires a cooking time of one hour. Spelt wheat is also mixed with durum wheat to be used for flour in bread making. Its nutrient content is similar to that of soft wheat.
The outermost layer, or hull, of the wheat kernel, or berry, cannot be digested by humans and must be removed. The three main parts of the hulled wheat kernel are the endosperm, the germ, and the bran.
The endosperm represents about 83% of the total weight of the kernel, most of which is starch (70 - 72%).
The proteins in wheat, in particular its glutamic acid (a mixture of gliadin and glutelin), form a sticky mass called gluten when they come into contact with water (the word "gluten" is derived from the Latin glu, meaning "glue"). It is gluten that is responsible for the appearance, texture, and volume of dough. By allowing the dough to retain the gas released by the leavening agent, such as yeast or baking powder, the gluten gives the dough the ability to rise. Without it, the gas would simply escape into the air.
The elasticity of gluten differs from one type of flour to another. Mixing and kneading activate the gluten; the more the dough is kneaded, the more the gluten develops, reinforcing the structure of the dough. Wheat gluten is also used in the fabrication of monosodium glutamate, a flavour enhancer.
Bran is the multilayer fibrous coating of the endosperm; it is made up of three main types of fibre: 32.7% non-cellulosic fibre, 8% cellulose, and 3% lignin. Most of the fibres in wheat are water-insoluble. Bran represents 14.5% of the weight of the wheat grain, and in addition to being rich in fibre; it has a high protein, vitamin, and mineral content. It also supplies 80% of the wheat grain's niacin, as well as a fair amount of other B-complex vitamins. Bran is able to absorb up to three times its weight in water.
Before the Spanish first landed in America, wheat was cultivated exclusively in the Old World; Columbus introduced it into the New World upon his second expedition, in 1493. Some four centuries later, in the late 19th century, Russian immigrants settling in Kansas brought with them a red wheat variety called Turkey red wheat, which was superior to the varieties cultivated until then. The commercial importance of the American cereal industry is largely attributable to red wheat.
Wheat, along with rice, has been a primary source of nourishment for the human race since prehistoric times. While rice constitutes a staple food in Asia, wheat is the principal food in Europe, Africa, America, Australia and large parts of Asia. Close to one third of the world's population depends on wheat for sustenance.
Wheat is an extremely adaptable plant that grows in most parts of the world. Although frost-resistant, most wheat requires long summers in order for its flowers to produce grains. However, varieties have recently been developed that can grow in northern regions where summers are very short. The world's largest producers of wheat are Russia, China, the United States, India, France and Canada.
Couscous contains niacin, folic acid, pantothenic acid, thiamine, and potassium.
Bulgur supplies magnesium, potassium, iron, zinc, folic acid, niacin, pantothenic acid, vitamin B6, and thiamine.
The wheat germ, which is located at the base of the kernel, is the embryo that develops to form a new plant. Although it represents a mere 2.5% of the total weight of the kernel, the germ contains the most nutrients. It is also rich in fatty acids (about 10%), making it quite perishable. Most of its fatty acid is in the form of linoleic acid.
Wheat germ also contains a considerable amount of lysine, an essential amino acid and one of the main constituents of protein; surprisingly, lysine is a deficient amino acid in the rest of the kernel.
Raw wheat germ is an excellent source of thiamine, folic acid, niacin, magnesium, and zinc; it is a good source of vitamin B6, phosphorus, and potassium, and contains pantothenic acid, riboflavin, iron, and copper. Wheat germ is also rich in dietary fibre.
Durum wheat is an excellent source of niacin, magnesium, potassium, phosphorus, and zinc; it is a good source of thiamine, vitamin B6, folic acid, iron, and copper, and contains pantothenic acid as well as riboflavin.
Wheat, like most cereal grains, lacks sufficient quantities of certain essential amino acids, notably lysine, tryptophan, and methionine. However, it is possible to compensate for this deficiency by varying the types of foods one eats. Although the crossbreeding of different varieties of wheat has produced hybrids that are richer in lysine and protein, farmers are reluctant to grow these new crops, as their yield is 10 - 15% lower than the common varieties.
Some people may experience an allergy to the gluten in wheat. Major symptoms can affect the gastrointestinal system (stomach pain, colic, and diarrhoea), the skin (hives, eczema), the respiratory system (cough, asthma), circulation, and the central nervous system (fatigue, migraine, irritability).
Wheat germ that is not vacuum packed should also be kept in the refrigerator, as it tends to turn rancid quite quickly. It is best to keep it frozen and to use it unthawed.
Wheat is not only used as flour or for its bran or germ, but can also be consumed in whole, cracked, or puffed form, or as flakes, semolina or bulgur. Wheat germ is also pressed to make oil.
Whole wheat is simply wheat from which the outer coating has been removed. Whole wheat grains (or berries) can be cooked on their own or added to soups, stews, or beans. For best results, soak the grains for 12 hours in warm water before simmering them for 60 - 90 minutes (the soaking liquid can be used for cooking). Use 3 - 4 cups of liquid for each cup of hard wheat, and 3 cups of liquid per cup of soft wheat. Wheat berries can also be eaten raw after being soaked for 12 hours and coarsely ground; they are a good addition to mueslis, salads, pilafs and baked goods. Whole-wheat grains are also used in the fabrication of starch and alcohol (whiskey), and may be germinated to produce wheat sprouts.
After fertilization, the flower, which remains closed at maturity, develops into a more or less plump oval-shaped grain, or kernel (called the caryopsis), which has a deep crease extending its entire length. The apex of the kernel has a tuft of fine hairs, while the lower end encloses a tiny germ, or embryo, out of which a new plant will eventually grow; each plant produces an average of 50 wheat grains per year. There are a great many varieties of wheat, varying in size, shape and colour. The grains can be white, yellow, red, or purple.
The two main types of wheat are winter wheat and spring wheat. Winter wheat is cultivated in temperate regions and is planted in autumn, while spring wheat grows in countries with colder winters and is sown in the spring when there is no more risk of frost. Each group produces both hard and soft varieties of wheat (depending on the texture of the grains); grains are usually red or white, with tinges of yellow or amber.
The protein content of wheat is determined by the hardness of the grain; thus, hard wheat is richer in protein and its principal use is in the making of bread and pasta. Soft wheat has lower protein content and is used mainly in the production of cake and pastry flours.
The most common type of wheat is Triticum vulgare, commonly referred to as bread wheat; it is the most widely cultivated species in the world, representing 90% of all wheat production.
Durum wheat (Triticum durum) is also of considerable commercial importance and is used mainly in the manufacture of pasta.
Spelt wheat (Triticum speltum) is a variety that was cultivated on a large scale in Germany, Switzerland, and France until the beginning of the century. The grains of spelt are small and brown, and unlike other wheat grains, they are very difficult to separate from the hull (the outer coating of the grain). Hulled spelt wheat is a good replacement for rice and can be prepared in the same manner as rice; it requires a cooking time of one hour. Spelt wheat is also mixed with durum wheat to be used for flour in bread making. Its nutrient content is similar to that of soft wheat.
The outermost layer, or hull, of the wheat kernel, or berry, cannot be digested by humans and must be removed. The three main parts of the hulled wheat kernel are the endosperm, the germ, and the bran.
The endosperm represents about 83% of the total weight of the kernel, most of which is starch (70 - 72%).
The proteins in wheat, in particular its glutamic acid (a mixture of gliadin and glutelin), form a sticky mass called gluten when they come into contact with water (the word "gluten" is derived from the Latin glu, meaning "glue"). It is gluten that is responsible for the appearance, texture, and volume of dough. By allowing the dough to retain the gas released by the leavening agent, such as yeast or baking powder, the gluten gives the dough the ability to rise. Without it, the gas would simply escape into the air.
The elasticity of gluten differs from one type of flour to another. Mixing and kneading activate the gluten; the more the dough is kneaded, the more the gluten develops, reinforcing the structure of the dough. Wheat gluten is also used in the fabrication of monosodium glutamate, a flavour enhancer.
Bran is the multilayer fibrous coating of the endosperm; it is made up of three main types of fibre: 32.7% non-cellulosic fibre, 8% cellulose, and 3% lignin. Most of the fibres in wheat are water-insoluble. Bran represents 14.5% of the weight of the wheat grain, and in addition to being rich in fibre; it has a high protein, vitamin, and mineral content. It also supplies 80% of the wheat grain's niacin, as well as a fair amount of other B-complex vitamins. Bran is able to absorb up to three times its weight in water.
History
A cereal believed to be native to south-western Asia, although its exact origins are uncertain. What is certain, however, is that the history and evolution of human civilization are closely related to the history of wheat. The common ancestor of all varieties of wheat is thought to be wild einkorn wheat (Triticum monococcum), remains of which have been discovered in ruins in Mesopotamia and south-western Asia. It would appear that humans used wheat for food more than 12,000 years ago. Tombs located in the Nile valley and dating from 5000 B.C. contain wall paintings depicting wheat, and it is well known that the ancient Egyptians produced the first leavened bread. Wheat has long been of religious significance and was a part of numerous primitive rituals. Both the Greeks and the Romans worshipped gods of wheat and of bread. To this day, wheat is still considered a sacred crop in some regions of China.Before the Spanish first landed in America, wheat was cultivated exclusively in the Old World; Columbus introduced it into the New World upon his second expedition, in 1493. Some four centuries later, in the late 19th century, Russian immigrants settling in Kansas brought with them a red wheat variety called Turkey red wheat, which was superior to the varieties cultivated until then. The commercial importance of the American cereal industry is largely attributable to red wheat.
Wheat, along with rice, has been a primary source of nourishment for the human race since prehistoric times. While rice constitutes a staple food in Asia, wheat is the principal food in Europe, Africa, America, Australia and large parts of Asia. Close to one third of the world's population depends on wheat for sustenance.
Wheat is an extremely adaptable plant that grows in most parts of the world. Although frost-resistant, most wheat requires long summers in order for its flowers to produce grains. However, varieties have recently been developed that can grow in northern regions where summers are very short. The world's largest producers of wheat are Russia, China, the United States, India, France and Canada.
Nutritional Value
Raw wheat bran is an excellent source of magnesium, potassium, and phosphorus; it is also a good source of niacin, vitamin B6, iron, zinc, and copper, and supplies some thiamine, riboflavin, folic acid, and pantothenic acid; it is very rich in dietary fibre.Couscous contains niacin, folic acid, pantothenic acid, thiamine, and potassium.
Bulgur supplies magnesium, potassium, iron, zinc, folic acid, niacin, pantothenic acid, vitamin B6, and thiamine.
The wheat germ, which is located at the base of the kernel, is the embryo that develops to form a new plant. Although it represents a mere 2.5% of the total weight of the kernel, the germ contains the most nutrients. It is also rich in fatty acids (about 10%), making it quite perishable. Most of its fatty acid is in the form of linoleic acid.
Wheat germ also contains a considerable amount of lysine, an essential amino acid and one of the main constituents of protein; surprisingly, lysine is a deficient amino acid in the rest of the kernel.
Raw wheat germ is an excellent source of thiamine, folic acid, niacin, magnesium, and zinc; it is a good source of vitamin B6, phosphorus, and potassium, and contains pantothenic acid, riboflavin, iron, and copper. Wheat germ is also rich in dietary fibre.
Durum wheat is an excellent source of niacin, magnesium, potassium, phosphorus, and zinc; it is a good source of thiamine, vitamin B6, folic acid, iron, and copper, and contains pantothenic acid as well as riboflavin.
Wheat, like most cereal grains, lacks sufficient quantities of certain essential amino acids, notably lysine, tryptophan, and methionine. However, it is possible to compensate for this deficiency by varying the types of foods one eats. Although the crossbreeding of different varieties of wheat has produced hybrids that are richer in lysine and protein, farmers are reluctant to grow these new crops, as their yield is 10 - 15% lower than the common varieties.
Some people may experience an allergy to the gluten in wheat. Major symptoms can affect the gastrointestinal system (stomach pain, colic, and diarrhoea), the skin (hives, eczema), the respiratory system (cough, asthma), circulation, and the central nervous system (fatigue, migraine, irritability).
Storage
Wheat berries should be stored in a cool dry place, away from insects and rodents. Wheat by-products such as bulgur, bran, and semolina should be stored in the refrigerator to prevent them from turning rancid and to preserve their nutritional value.Wheat germ that is not vacuum packed should also be kept in the refrigerator, as it tends to turn rancid quite quickly. It is best to keep it frozen and to use it unthawed.
Using
Wheat bran and wheat germ are often added to breakfast cereals or incorporated into stuffings, pates, crepes, pastries, muffins, and breads. The nutritive value of refined white flour can be increased by mixing it with wheat germ or bran (replace ½ cup of each cup of white flour with ½ cup of wheat germ). A sprinkling of wheat germ enriches the nutritional value of vegetables, omelettes, beans, and yoghurt; it can also replace nuts in cakes and cookies.Wheat is not only used as flour or for its bran or germ, but can also be consumed in whole, cracked, or puffed form, or as flakes, semolina or bulgur. Wheat germ is also pressed to make oil.
Whole wheat is simply wheat from which the outer coating has been removed. Whole wheat grains (or berries) can be cooked on their own or added to soups, stews, or beans. For best results, soak the grains for 12 hours in warm water before simmering them for 60 - 90 minutes (the soaking liquid can be used for cooking). Use 3 - 4 cups of liquid for each cup of hard wheat, and 3 cups of liquid per cup of soft wheat. Wheat berries can also be eaten raw after being soaked for 12 hours and coarsely ground; they are a good addition to mueslis, salads, pilafs and baked goods. Whole-wheat grains are also used in the fabrication of starch and alcohol (whiskey), and may be germinated to produce wheat sprouts.
