Wheat is one of the oldest domesticated grains, along with barley, millet, and rice. It is now the most widely cultivated cereal around the globe, exceeding even rice. Domestic cultivation of wheat has been documented at least since 9000 BC. The popularity of wheat has to do with its high content of gluten—a protein—which helps bread rise and is responsible for its elastic texture. Throughout history, wheat was highly cherished and used by the rich, while the poor subsisted on lowlier grains such as barley and millet. According to the Oxford Companion to Food, the name wheat even refers to the valued “whiteness” of its flour. In the New World, wheat was first grown in 1529 by Spanish explorers in Mexico, with the American Midwest and Canada eventually becoming major growing regions.
While some ancient wheat varieties survive, two kinds of wheat are most commonly cultivated today. Durum wheat is a very hard grain that is best suited for making pasta (for which it has probably been used as far back as the first century BC). When durum kernels are ground, they splinter into fragments that are called semolina— which are also the basis for making couscous. The other main wheat is “hard” bread wheat. Here the hardness refers to the protein content— read wheat has a large proportion of glutenin, the main protein forming the gluten that gives nice elasticity to wheat bread. Wheat is also distinguished by color (red and white) and by the growing season (winter and spring).
In cooking and baking, you might also encounter “soft” wheat, which has a lower protein content and is typically milled into cake flour. Ancient wheat varieties such as farro, spelt, and Kamut have seen a comeback in recent years and have found new appreciation with food lovers. Some people who are sensitive to wheat can tolerate these ancient grains and products made from them.
This tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'
Popular Recipes
-
Corn, more accurately called maize or mahiz for its indigenous roots, is a kind of grass native to the Americas. According to recent DNA pro...
-
Ingredients: • 1 2-pound boneless pork loin, center roast • 6 small red potatoes, rinsed • ⅛ teaspoon ground black pepper • ¼ teaspoon g...
-
Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0 This Korean recipe was published in 'Aeri's Kitchen, 1st Mini... -
Yield: 8 servings This is tasty appetizer that is good either warm or cold. Ingredients: • 1 cup (208 g) dry navy beans • ½ cup (80 g)...
-
In the four months from December to March, the world celebrates some of the most sacred and spectacular holidays. Many countries mark the be... -
Photographs copyright © 2005 by Victoria Pearson Calamari means “squid” in Italian. Italians love squid and they prepare them in lots of ... -
.JPG)
The simplest ingredients can be transformed into the most delectable of dishes in the hands of the Brazilian cook, as this recipe from the s... -
➤ When: Berries are at their best from June to August; strawberries may appear a little earlier. In some climates, a second crop of raspbe...
-
Ingredients: 1 (12 ounce) package milk chocolate chips, divided 1 cup peanut butter ½ cup powdered sugar Preparation: Trim 12 paper mu...
-
➤ When: Fresh figs are at their best in July and August. Eating a ripe fig, with its seedy and chewy sweetness, is for many people a rite o...
No comments:
Post a Comment