Thursday, July 19, 2012

Wheat and few other important terms. . .

Wheat is one of the first cereals known to have been domesticated.
Raw wheat can be ground into flour or, using hard durum wheat only, can be ground into semolina; germinated and dried creating malt; crushed or cut into cracked wheat; parboiled
(or steamed), dried, crushed and de-branned into bulgur also known as groats.
Wheat flour is a powder made from the grinding of wheat used for human consumption.
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings and couscous. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.
Semolina made from durum wheat is yellow in color and high in gluten.
Malt is germinated cereal grains that have been dried in a process known as "malting".
Malted grain is used to make beer, whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine and Milo, and some baked goods, such as malt loaf. Malted grain that has been ground into a coarse meal is known as "sweet meal".
The term "malt" refers to several products of the process: the grains to which this process has been applied, for example malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake.
Bulgur (also bulghur, burghul or bulgar) is a cereal food made from several different wheat species, most often from durum wheat.
Bulgur for human consumption is usually sold parboiled and dried, with only a very small amount of the bran partially removed in making of breads, it adds a whole grain component.
Groats are the hulled grains of various cereals, such as oats, wheat, barley or buckwheat.
Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain.
Cracked wheat is made by cutting or crushing whole raw wheat berries (kernels) into small pieces.
Bulgur is cracked wheat that has been partially cooked and also has all the benefits of wheat flour.
Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, Muesli, pancakes, pies, pastries, cakes, cookies, muffins, rolls, doughnuts, gravy, boza (a fermented beverage), and breakfast cereals (e.g., Wheatena, Cream of Wheat, Shredded Wheat, and Wheaties).
The term wheatberry or wheat berry refers to the entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm.
Bran is the hard outer layer of grain. Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins and dietary minerals.
Chaff  is the dry, scaly protective casings of the seeds of cereal grain, or similar fine, dry, scaly plant material such as scaly parts of flowers, or finely chopped straw.
Chaff is inedible for humans, but livestock can eat it.
Wheat protein is easily digested by nearly 99% of human population.
Wheat is widely cultivated as a cash crop because it produces a good yield per unit area.

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