Product-Details

Wheat

Description

Wheat (Triticum spp.) is a grass species cultivated for its edible seeds, which are commonly ground into flour and used to make bread, pasta, noodles, and other baked goods. It is a major dietary staple in many parts of the world and plays a crucial role in global agriculture.

Types of Wheat

1. Common Wheat (Triticum aestivum):

   • Also known as bread wheat.
   • Used primarily for bread-making due to its high gluten content, which gives dough elasticity and structure.

2. Durum Wheat (Triticum durum):

   • Hard wheat variety with high protein content and gluten strength.
   • Used to make pasta, couscous, and some breads.

3. Soft Wheat (Triticum aestivum var. vulgare):

   • Lower protein and gluten content compared to bread wheat.
   • Used for cakes, pastries, biscuits, and some types of bread.

Characteristics

• Grain Size: Small, oval-shaped kernels arranged in spikelets.
• Color: Typically golden or brownish.
• Texture: Hard or soft, depending on the variety.

Culinary Uses

1. Flour Production:

   • Bread Flour: Made from hard wheat and used for baking bread.
   • All-Purpose Flour: Blend of hard and soft wheat, suitable for a variety of baking purposes.
   • Cake Flour: Made from soft wheat, ideal for cakes and pastries.
   • Semolina: Coarse flour from durum wheat, used in pasta and couscous.

2. Food Products:

   • Bread: Basic staple food made from wheat flour.
   • Pasta: Various shapes and sizes made from durum wheat semolina.
   • Noodles: Popular in Asian cuisines, made from wheat flour and water.
   • Breakfast Cereals: Wheat flakes or puffed wheat used in cereals.