Wheat Winter Wheat

Topics: Wheat, Flour, Starch Pages: 2 (353 words) Published: July 21, 2010

Wheat from which flour is made, is the most essential grain used in bread making because it is the only cereal that contains the proper combination of glutenin and gliadin. When two proteins glutenin and gliadin, are mixed with water will formed a gluten. Gluten is both plastic and elastic. It can stretch and expand without easily breaking. Wheat special properties allow bakers to produce an astonishing array of product, from pastry to cakes and cookies. Not only wheat is used for baking to make cakes or cookies but it is also use for fermentation to make beers and other alcoholic beverages.

Primary Types of Wheat Flour

Hard wheats are genetically contain more protein and fewer starch granules. It is used for bread and pasta.

Soft wheats have a high starch yield on milling and low protein. It is used in pastry and breakfast cereals.

Two Growing Season for Wheat

Winter wheat is genetically higher in minerals and planted in the fall. They grow for a very short period of time, become dominant during winter, resume growing in the spring, and harvested in early summer.

Spring wheats are planted in areas with severe winters and usually contains more gluten than winter wheat of the same variety.

Components of wheat kernel

What is wheat kernel?
Wheat kernel sometimes called the wheat berry, is the seed from which the wheat plant grows. Each tiny seed contains three distinct parts that are separated during the milling process to produce flour. The kernel of wheat is a storehouse of nutrients essential to the human diet.

Bran is the hard outer covering of the kernel. It is represent in whole wheat flour as tiny brown flakes, but it is removed in the milling of white flour. Germ is the part of the kernel that becomes the new wheat plant if the kernel is sprouted. It has a high fat content which can quickly become rancid. Endosperm is the starchy part of the kernel that remains when the bran and germ are removed. It is the portion of...
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