Wheat grains are ground to make flour for bread, pasta, pastry, etc.
Wheat (Triticum aestivum L.) “Sharbati” is the most premium type of wheat available in the country. Sharbati wheat is also called The Golden Grain, because its color is golden, it looks heavy on the palm and its taste is sweet, hence its name is Sharbati. At Sridhanjanki, fine quality of wheat are graded and stored dry in suitable condition to avoid any contamination. Nutrition credentials of whole grain wheat:
Main culinary uses of wheat:
- Low in fat, most of which is unsaturated.
- High in carbohydrate (mainly starch) and high in insoluble dietary fibre.
- Relatively high in protein (11-13%) compared with other major grains and contains a protein complex which forms gluten.
- High in potassium and low in sodium.
- The endosperm contains glucofructan (similar in structure to inulin) which functions as a prebiotic agent and has similar properties to dietary fibre.
- Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid.
- Contains vitamin E.
- Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium).
- Contains small amounts of copper, manganese and calcium.
- Contains phytochemicals including lignans, phenolic acids, phytic acid, plant sterols and saponins.
Wheat is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savoury snack foods, crackers, crisp-breads, sauces and confectionery. Other culinary applications of wheat include:
- Flaked, puffed and extruded wheat – all three forms are commonly used to manufacture breakfast cereals and cereal snack bars.
- Wheat bran – added to biscuits, cakes, muffins and breads to increase the dietary fibre content. Wheat bran is also used in the manufacture of some breakfast cereals.
- Wheat germ – can be added to breads, pastries, cakes and biscuits or sprinkled onto yoghurt, breakfast cereal or fruit dishes.
- Kibbled wheat – grains are cracked or broken into smaller particles and then moistened or steamed and dried. Kibbled wheat is used as an ingredient in mixed grain bread or cooked as a side dish.
- Boiled wheat – puddings are made from boiled wheat.
- Wheat starch – used as ‘cornflour’ or converted to glucose, dextrose and other sugars for use in confectionery and other manufactured foods.
Store in closed container under dry place. Precautions:
Wheat allergy is very rare but if you are allergic to wheat or gluten, do not consume.