Wheat

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Wheat includes several species of wheat plants belonging to the genus Triticum, family Cereals. Wheat is the most important cereal in the world and is ubiquitous not only in Europe but also in many other parts of the world. Bread, pasta, crackers and cakes are just the beginning of the list of foods made from wheat.

History of wheat

Wheat is an ancient crop that originated in southwest Asia and has been consumed for more than 12,000 years. It was one of the first cereal-grain plants cultivated by humans. Recent studies show that the first cultivation of wheat took place in a small area located in southeastern Turkey.

Its ability to self-pollinate has further facilitated the emergence of a number of varieties in different parts of the world.

It was considered a source of life and played an important role in both culinary and religious aspects. About a third of the world's population relies on wheat for their diet.

The purposeful selection of wheat seeds and their separation from weeds gradually leads to the creation of cultivars. Domestic wheat has a larger grain than wild wheat, and its seeds themselves are more firmly attached to the ears - a factor that facilitates harvesting. The selection of easier-to-harvest varieties was probably not entirely conscious and was most likely the result of simple harvesting. Regardless of the reasons for selection, the result is one - the gradual cultivation of wild wheat to a number of domestic varieties.

With the spread of wheat in Europe, the use of wheat straw as insulation for roofs dates back to the Bronze Age. This practice survived until the late years of the 19th century.

Today, the largest commercial manufacturers of wheat are the Russian Federation, the United States, China, India, France and Canada.

Composition of wheat

Wheat is extremely rich in a number of vitamins - A, B, C, E and K / minerals - selenium, phosphorus, manganese, zinc, magnesium, iron and copper. Wheat contains omega-3 and omega-6 fatty acids, about 15 amino acids, glutamic and aspartic acid.

100 g of wheat contains 69.1 g of carbohydrates, 1.7 g of fat, 2 g of cellulose, 12.1 g of protein, 349 calories.

Types of wheat

The most common type of wheat in the world and in our country is winter wheat /T. Aestivum L. /. Its characteristic feature is the "brush" located on its top, and depending on the variety it can be glassy, semi-glassy or powdery.

Durum wheat (T. durum Desf.) is the second most common wheat. It originates from the Mediterranean, has harvested and long axils, and the grain has a vitreous fracture.

Other very common species are English wheat, dicotyledonous and coarse-grained einkorn, and timothy wheat.

Selection and storage of wheat

- As with any food, make sure the packages are tightly closed to prevent moisture from entering.

- Store whole grains wheat in a container with a lid, in a cool, dark and dry place.

- Wheat products such as flour, bulgur or bran, it is best to sip in the refrigerator, as the cold temperature protects them from rancidity.

Wheat, in its natural unrefined form, provides shelter for many important nutrients. To take advantage of them, it is important to choose products made from whole wheat, not refined wheat, in which its natural resources are lost.

Wheat in cooking

In various customs, rites and traditions, wheat grains are a symbol of wealth, fertility and purity. Our daily bread is wheat. This is the most common use of wheat. In addition, wheat is a product that goes into the making of hundreds of recipes.

A healthy salad with wheat germ, delicious bread or a small loaf of bread, wheat with honey and walnuts - these are just some of its many applications. Milk with wheat, boiled wheat, wheat in vegetable and meat dishes - it is one of the most versatile products. Whole wheat / cooked until the grains crack / is an ideal ingredient in many snacks and desserts made of wheat.

A very large part of vitamin B and minerals, valuable development and growth are contained in bran. To satisfy the child's body's need for valuable substances can be made a decoction of wheat. Adding bran to the porridge of children suffering from constipation has a beneficial effect.

Benefits of wheat

"The whole truth about wheat." The health benefits of wheat depend very much on what form you take it in. If it is processed 60% in discolored, white flour, it means that with those 40% that remain unusable, you lose bran and wheat germ, and they contain the most valuable elements for health. When you eat products made from 60% wheat flour, you lose almost half of the available vitamin B1, B2, B3, folic acid, calcium, phosphorus, zinc, iron and fiber.

- Women who eat whole grains weigh less. Research has shown that women who eat whole grains not only weigh less than those who eat these high-fiber foods in smaller amounts, but are also less prone to gaining weight in the future.

- Wheat and other whole grains reduce the risk of diabetes II. Wheat, like other whole grains, is a rich source of the mineral magnesium, which acts as a cofactor for a large number of enzymes, as well as those involved in the secretion of glucose and insulin.

- Fiber from whole grains and fruits protects against breast cancer. A diet rich in fiber and fruit has been shown to offer significant protection against breast cancer in pre-menopausal women. Studies show that consuming high-fiber foods reduces the risk of breast cancer in women.

- Whole grains and fish act as a strong protector against childhood asthma. Studies have shown that whole grains and fish can reduce the risk of childhood asthma by up to 50%.

- Phytochemicals with health-promoting activity have the same or even stronger activity than that of vegetables and fruits. Recently, research has been conducted that is not related to the "free" form of phytonutrients and their antioxidant power, but to their "attachment" form, which is released during digestion and then absorbed. Whole grains have just such an attached form of phytonutrients and it is very likely that it is a better agent against the risk of cancer.

- Wheat in preventing the appearance of gallstones. Eating foods rich in insoluble fiber, such as wheat, can help prevent tender halves from developing stones. A study found that women who ate more high-fiber foods showed a reduced risk of gallstones.

- The lignans contained in wheat and other whole grains, affect us as a protector against heart disease. Lignan is a type of phytonutrient that is especially concentrated in whole grains. Lignan protects us not only from breast cancer and other hormone-dependent forms of cancer, but also from many types of heart disease.

- Wheat, and other whole grains protect us from heart failure. People who regularly consume whole grain snacks for breakfast have a much lower risk of heart failure.

- Offers significant cardiovascular benefits for postmenopausal women. Eating whole grains as is wheat, is recommended at least 6 times a week for postmenopausal women who have high cholesterol, high blood pressure or signs of cardiovascular disease.

Harm from wheat

Wheat, as one of the most commonly used foods not only in our country but also in the world, is on the list of foods that cause allergic reactions. The protein contained in wheat is the most common cause of adverse reactions. The well-known gluten in wheat is the main reason for the development of the so-called. gluten enteropathy.

Nowadays, one in every 300 people between the ages of 30 and 45 develops gluten intolerance. The manifestations of intolerance in one third of those affected are so strong that they have to seek specialized help.

Wheat in cosmetics

Many cosmetics use protein and wheat germ extract. They provide a protective layer of the skin, acting moisturizing and regenerating. Wheat bran masks are also commonly used. An excellent cream is obtained from pureed sprouted grains of wheat, lemon juice and egg yolk. Regular intake of wheat germ or sprouts contributes to beautiful skin and hair with a radiant shine.