Saturday, July 30, 2011


Wheat is an annual herb grown in temperate regions. It consists of a rod called "thatch" and an ear that carries the grain. This cereal has become essential nutrient in Western civilization and the Middle East.
Indeed, culture is less difficult than that of rice, as it requires no special management of land and requires less labor. Therefore the first crops of wheat emerged in the region of the Fertile Crescent (valleys of the Tigris and Euphrates) in the eighth millennium BC, spread rapidly.
Moreover, throughout history, this culture has stimulated inventions of tools more complicated. First, the hoe, the plow, the plow and the sickle which cuts the ripe corn by hand, then come to collect from the machines by men and by animals (horses, cattle), steam engines and finally by the gear motor. Since the mid-nineteenth century, wheat crops are using combine harvesters that cut and beat the corn in one operation while other machines plow and sow. From sowing to harvest, which takes place in summer, runs about ten months.
If there are several varieties of wheat including spelled or einkorn (especially admired for their rustic side), only durum and bread wheat or "wheat" are of economic importance today. The first is used to make pasta and semolina while the latter is cultivated for the bread flour.
The bulk of the wheat crop is destined for human consumption, while feed and food (starch and glutennerie) offer further opportunities for this cereal. But the part of the stem is cut at harvest is also used, the straw used as bedding for animals and form the basis of manure as part of the stem height remained low to the ground (called "thatch") is to make roofs typical.
This cereal is most important both taste the point of view of health. In fact, the wheat grain contains up to 70% starch and its envelope, the sound is rich in nutrients and fiber, while the seed is its most nutrient-rich. Therefore efforts should be made to consume the least refined wheat possible, products containing whole wheat or wheat bran with an antioxidant activity greater than that of refined products. Wheat
On the other hand, its high fiber, wheat balance bowel function, fights colon cancer while providing a feeling of fullness. Especially in the bran and germ of wheat, but also in the flour, bread and pasta, there are still valuable nutrients such as phosphorus, magnesium, iron, zinc, selenium, vitamins B vitamins E and K.
It was understood, the bread is better than white bread, pasta as well as complete. It is also easy to make a delicious homemade bread with organic flour 500g semi-complete type 80, to which we add 3 teaspoons of dried yeast and 300ml of water. After 25 minutes the ingredients mixed by hand or in an electric mixer, on sale all with 2 tablespoons of salt and the mixture allowed to stand 3 hours at room temperature. After this time, preheat oven to 250 ° C - 260 ° C and put the dough in a loaf pan to let rise again for 30 min. Then we bake for about twenty minutes after having notched bread with a knife. When the crust is golden and a good smell escapes from the oven, the bread is baked.
But the uses of corn are not limited to bread: you can also eat whole grains or crushed, flaked or pasta to the most diverse forms, in fine semolina or couscous and then in the form of flour for make pancakes and cakes.
Despite its benefits, wheat may be suitable for people intolerant to gluten. For in the wheat grain is the protein substance that gives preparations of wheat this viscoelasticity and the ability to "lift" but which can damage the lining of the small intestine of people allergic to wheat. 

No comments:

Post a Comment