WHEAT STRUCTURE & FLOUR

Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.[2][3][4] The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis.

The endosperm is the potential white flour within the centre of the wheat grain. When milled, the endosperm fractures along the cell walls and separates from the bran layers.

The ease of separating the endosperm from the bran layers is determined by the wheat’s characteristics. Hard wheat (used for breadmaking) will allow easy separation, whilst the endosperm of soft wheat (used for biscuit flours) does not separate as cleanly from the bran layers.

The bran layers of the wheat grain consist of four separate layers: the pericarp; testa; nucellar layers and aleurone cells. Bran is nutritionally rich in protein and is used in the production of brown and wholemeal flours.

The wheat germ is the embryo that would eventually develop into the wheat plant. It is rich in certain vitamins, protein and oil. Consequently, it is often used in health foods, such as fortified bread and wholemeal flour.

Source:  It is the most common cereals product in the western world and grown in most temperate region. Large quantities are home grown and great deal particularly in the form of strong flour.

Protein present is wheat flour is gluten. Grain rich in gluten are strong flour and vice versa. Strong flour used in use din bread and soft flour for biscuit, cookies etc.

Food value: wheat is the one of the best energy food. Whole grain cereals provides vitamin B therefore protective food

Storage of wheat:

  • The store room should be dry.
  • It should be kept above the floor level.
  • Flour should be removed from sacks and kept in wheeled bins.
  • Flour bin should be a type that can be easily cleaned.

 

TYPES OF WHEATS

Red Wheats

First on the list is Hard Red Winter Wheat, one of the most commonly grown and used in the United States.  It is grown most often in Kansas and other Plains states, and its moderate characteristics make it very popular.  Because Hard Red Winter Wheat has a protein content of approximately 10.5%, it is often used by commercial mills in all-purpose mixes.  It is equally popular for those who own grain mills and use the flour for hard rolls, Asian-style noodles, and pan-baked breads.

Next in the list of common wheats is Hard Red Spring Wheat.  This variety is grown most often in the northern states and southern Canada and is one of the hardest wheat varieties used in America.  It is also known for its high protein content of 13.5%, the highest of all wheat varieties.  Even though it is one of the more difficult grains to grind, it is still used to make croissants, pizza dough, and soft breads of a consistently high quality compared with other flours.  For this reason, many bakers add a small amount of spring wheat to their flour mixes; this increases the protein content and also makes Hard Red Spring wheat a common blending agent.

Soft Red Winter Wheat comes third in the list.  This soft wheat is low in protein and is often used for making pasta, pan bread, pastries, or cereal.  Because it is soft, it is not as difficult to grind and thus is a good choice for those who have a smaller grinding cone on a manual grain mill, such as the Family Grain Mill or the Victorio Deluxe.

When ground at home in a grain mill, every variety of red wheat has a distinct flavor and color.  Typically thought of as having a “hearty” or “nutty” taste in comparison with traditional all-purpose (white) flour, Hard Red Wheat of both winter and spring varieties is a wonderful addition to a family’s pantry or emergency food storage supply.  On the other hand, soft wheat is generally not used for emergency storage because of its low protein content and is best kept in the pantry for everyday use.

White Wheats

Hard White Winter Wheat is the fourth to consider and is a relatively new wheat variety, though it is becoming more popular.  Its protein content is similar to Hard Red Wheat, but as one would guess from its name, it is not red and has a more neutral, sweet flavor.  Many consumers prefer Hard White Winter Wheat because it still has the same rich flavor that comes from home grinding while resulting in bread much more similar to store-bought white bread.  This wheat is used for many of the same products as Hard Red Winter Wheat:  pan breads, Asian-style noodles, and so forth.

The fifth wheat in our list is Soft White Spring Wheat, which is grown primarily in California and in the east.  It has many characteristics in common with Soft Red Winter Wheat, and bakers tend to use it for cakes and pastries that need a somewhat sweeter flavor and lighter color.

CLASSES USED IN NORTH AMERICA

The named classes of wheat in English are more or less the same in Canada as in the US, as broadly the same commercial cash crop strains can be found in both.

The classes used in the United States are :[70][71]

  • Durum – Very hard, translucent, light-colored grain used to make semolina flour for pasta and bulghur; high in protein, specifically, gluten protein.
  • Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked goods. Bread flour and high-gluten flours are commonly made from hard red spring wheat. It is primarily traded on the Minneapolis Grain Exchange.
  • Hard Red Winter – Hard, brownish, mellow high-protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone. It is primarily traded on the Kansas City Board of Trade. One variety is known as “turkey red wheat”, and was brought to Kansas by Mennonite immigrants from Russia.[72]
  • Soft Red Winter – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake flour, pastry flour, and some self-rising flours with baking powder and salt added, for example, are made from soft red winter wheat. It is primarily traded on the Chicago Board of Trade.
  • Hard White – Hard, light-colored, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.
  • Soft White – Soft, light-colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat.