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Wheat (Triticum spp. ) is a cereal grain, originally from the Levant region of the Near East and Ethiopian Highlands, but now cultivated worldwide. In 2010, world production of wheat was 651 million tons, making it the third most-produced cereal after maize (844 million tons) and
Cook with Wheat
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Wheat (Triticum spp. ) is a cereal grain, originally from the Levant region of the Near East and Ethiopian Highlands, but now cultivated worldwide. In 2010, world production of wheat was 651 million tons, making it the third most-produced cereal after maize (844 million tons) and rice (672 million tons). Wheat was the second most-produced cereal in 2009; world production in that year was 682 million tons, after maize (817 million tons), and with rice as a close third (679 million tons). 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 soybeans or the 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. Wheat was a key factor enabling the emergence of city-based societies at the start of civilization because it was one of the first crops that could be easily cultivated on a large scale, and had the additional advantage of yielding a harvest that provides long-term storage of food. Wheat contributed to the emergence of city-states in the Fertile Crescent, including the Babylonian and Assyrian empires. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous and for fermentation to make beer, other alcoholic beverages, or biofuel. Wheat is planted to a limited extent as a forage crop for livestock, and its straw can be used as a construction material for roofing thatch. The whole grain can be milled to leave just the endosperm for white flour. The by-products of this are bran and germ. The whole grain is a concentrated source of vitamins, minerals, and protein, while the refined grain is mostly starch.
“SRW had the highest mold count (log10 3.06 cfu/g) and DUR the lowest (log10 2.85 cfu/g). SPG had the highest yeast count (log10 2.27 cfu/g) and SRW the lowest (log10 2.07 cfu/g). Highest APCs were found in DUR (log10 4.24 cfu/g), whereas the lowest were in SRW (log10 3.83 cfu/g). Of the samples tested, 12.8% were E. coli positive and 1.3% were Salmonella positive”
“From the data, 95% confidence limits of 5,700 cfu/g for mold, 110,000 cfu/g for APC, and 150 MPN/g for coliforms were determined for all wheat flours”
rice, wheat, peanuts→ produced →low counts of TVCs, coliforms, yeast, and mould
“Generally, rice, wheat and peanuts produced low counts whereas other nuts, gram flour and spices produced much higher counts.”
Sourdough wheat bread (SDB)→ reaches mold growth →when the population of yeasts/molds reaches approximately 4 log cfu/g
“Mold growth was apparent when the population of yeasts/molds reached approximately 4 log cfu/g”
Cooking wheat products→ is the best preventative measure against →foodborne illness from wheat
“Cooking wheat products is the best preventative measure against foodborne illness from wheat.”
Raw wheat→ contains →Salmonella and E. coli
prevalence: [object Object]
“Of wheat berries sampled, 0.44% were positive for E. coli and 1.23% were positive for Salmonella.”
Peer-Reviewed Optimal Ranges
Temperature
45°C
2095
Based on 7 papers
Amount
25
3020
Based on 2 papers
Blend Percentage
6.5
103
Based on 2 papers
Duration
3min
34
Based on 2 papers
Moisture
35%
2560
Based on 2 papers
Showed
53.5
6740
Based on 2 papers
Value
23
4229.4
Based on 2 papers
What science says
compound effect
“It hydrolysed three peptide bonds formed by the amino groups of Leu15, Tyr16 and Phe25 in the oxidized B-chain of insulin.”
metalloproteinase from buckwheat seeds→hydrolyzes→peptide bonds in the oxidized B-chain of insulin
“Spelt differs from wheat in that it has a higher protein content (15.6% for spelt, 14.9% for wheat), higher lipid content (2.5% and 2.1%, respectively), lower insoluble fiber content (9.3% and 11.2%, respectively) and lower total fiber content (10.9% and 14.9%, respectively)”
spelt (Triticum spelta)→has lower total fiber content than→wheat
“Spelt differs from wheat in that it has a higher protein content (15.6% for spelt, 14.9% for wheat), higher lipid content (2.5% and 2.1%, respectively), lower insoluble fiber content (9.3% and 11.2%, respectively)”
spelt (Triticum spelta)→has lower insoluble fiber content than→wheat
“Spelt differs from wheat in that it has a higher protein content (15.6% for spelt, 14.9% for wheat), higher lipid content (2.5% and 2.1%, respectively)”
spelt (Triticum spelta)→has higher lipid content than→wheat
