Wheat is a cereal grain originally from the Levant region of the Near East but now
cultivated worldwide. This grain is grown on more land area than any other commercial
food. World trade in wheat is greater than for all other crops combined. Globally, wheat
is the leading source of vegetable protein in human food, having a higher protein content
than other major cereals, maize (corn), or rice. In terms of total production tonnages used
for food. It is currently second to rice as the main human food crop and ahead of maize,
after allowing for maize's more extensive use in animal feeds.
A wide variety of wheat is grown in today's times. However, the three principal types of wheat that are produced in India comprise of:
Hard Red Winter wheat:
It produces good quality flour used primarily in making bread, burgers, biscuits, etc. It has a high protein content of 10-14%, because of which it has a high amount of gluten in it.
Soft wheat:
Products like cakes, doughnuts, cookies, pastries, etc. are best made with soft wheat as it does not require the same amount of leavening as yeast bread. It contains about 6-10% protein in it.
Durum:
Durum has a very hard texture and has a high protein and gluten content in it. It contains semolina, a course, golden amber product, which, when mixed with water, forms a dough. It's this dough that is largely used in making pasta products like noodles, spaghetti, etc.
White wheat:
It has a soft texture and is used in making cereals, cakes, biscuits, etc.
For any further info or assistance please contact us at "tn.ctg@live.com"
A wide variety of wheat is grown in today's times. However, the three principal types of wheat that are produced in India comprise of:
Hard Red Winter wheat:
It produces good quality flour used primarily in making bread, burgers, biscuits, etc. It has a high protein content of 10-14%, because of which it has a high amount of gluten in it.
Soft wheat:
Products like cakes, doughnuts, cookies, pastries, etc. are best made with soft wheat as it does not require the same amount of leavening as yeast bread. It contains about 6-10% protein in it.
Durum:
Durum has a very hard texture and has a high protein and gluten content in it. It contains semolina, a course, golden amber product, which, when mixed with water, forms a dough. It's this dough that is largely used in making pasta products like noodles, spaghetti, etc.
White wheat:
It has a soft texture and is used in making cereals, cakes, biscuits, etc.
For any further info or assistance please contact us at "tn.ctg@live.com"
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