White Natural Wheat Flour, For Cooking, Grade : Food

Listing ID #7094363

Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat.

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.

Wheat is grown on more land area than any other food crop (220.4 million hectares). World trade in wheat is greater than for all other crops combined.

In 2017, world production of wheat was 772 million tonnes, with a forecast of 2019 production at 766 million tonnes, making it the second most-produced cereal after maize.

Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century.

Global demand for wheat is increasing due to the

unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and the westernization of the diet.

Wheat is an important source of carbohydrates.

Globally, it is the leading source of vegetable protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids.

When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber.

In a small part of the general population, gluten – the major part of wheat protein – can trigger coeliac disease, noncoeliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis.

WHEAT - As a food

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.

If the raw wheat is broken into parts at the mill, as is usually done, the outer husk or bran can be used several ways.

Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, muesli, pancakes, pasta and noodles, pies, pastries, pizza, polenta and semolina, cakes, cookies, muffins, rolls, doughnuts, gravy, boza (a fermented beverage), and breakfast cereals.

In manufacturing wheat products, gluten is valuable to impart viscoelastic functional qualities in dough, enabling the preparation of diverse processed foods such as breads, noodles, and pasta that facilitate wheat consumption.

Wheat- Nutrition Values

In 48 grams, wheat provides 502 kilojoules (170 kilocalories) of food energy and is a rich source (20% or more of the Daily Value, DV) of multiple essential nutrients, such as protein, dietary fiber, manganese, phosphorus and niacin (table). Several B vitamins and other dietary minerals are in significant content.

Wheat is 13% water, 71% carbohydrates. 1.5% fat. Its 13% protein content is mostly gluten (75-80% of the protein in wheat). Wheat proteins have a low quality for human nutrition, according to the new protein quality method (DIAAS) promoted by the Food and Agriculture Organization.

Though they contain adequate amounts of the other essential amino acids, at least for adults, wheat proteins are deficient in the essential amino acid, lysine.

The proteins present in the wheat endosperm (gluten proteins) are particularly poor in lysine, white flours are more deficient in lysine compared with whole grains.

Significant efforts in plant breeding are being made to develop lysine-rich wheat varieties, without success as of 2017. Supplementation with proteins from other food sources (mainly legumes) is commonly used to compensate for this deficiency.

Since the limitation of a single essential amino acid causes the others to break down and become excreted, which is especially important during the period of growth.