Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
Wheat may also refer to:
A cereal is any grass cultivated (grown) for the edible components of its grain, composed of the endosperm, germ, and bran. The term may also refer to the resulting grain itself. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. Edible grains from other plant families, such as buckwheat, quinoa and chia, are referred to as pseudocereals.
Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
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.
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for some cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe.
A grain elevator is an agrarian facility complex designed to stockpile or store grain. In the grain trade, the term "grain elevator" also describes a tower containing a bucket elevator or a pneumatic conveyor, which scoops up grain from a lower level and deposits it in a silo or other storage facility.
Seitan is a food made from gluten, the main protein of wheat. It is also known as miàn jīn, milgogi, wheat meat, gluten meat, vital wheat gluten or simply gluten. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass, which is then cooked before being eaten.
Durum wheat, also called pasta wheat or macaroni wheat, is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned. It is the predominant wheat that grows in the Middle East.
Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains as well.
Noodles are an essential ingredient and staple in Chinese cuisine. Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations.
Scab may refer to:
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour. This milling process can give white flour a longer shelf life by removing the natural oils from the whole grain. Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential rancidity.
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
Black is a color corresponding to the absence of light.
Hepburn is a town in Saskatchewan, Canada, approximately 45 kilometres north of Saskatoon.
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is darker in color and stronger in flavor.
A millstone is a stone used in gristmills, for grinding wheat or other grains.
Corn or maize is a large-grained crop native to the Americas; in British English, "corn" can mean any cereal grain, such as barley, oats, or wheat.
In agriculture, grain quality depends on the use of the grain. In ethanol production, the chemical composition of grain such as starch contents is important, in food and feed manufacturing, properties such as protein, oil and sugar are significant, in milling industry soundness is the most important factor to consider and for seed producer, the high germination percentage and seed dormancy is the important feature to consider, for consumers the properties like color and flavor will be important.
Jewish rye bread refers to a type of rye bread commonly made in Jewish communities. Due to the diaspora of the Jews, there are several geographical variations of the bread. The bread is sometimes called sissel bread or cissel bread, as sissel means caraway seed in Yiddish.