Wheat (part-1)

In this article, I have proposed my research about wheat, divided into 2 parts. This is the first part which will include the history, classes, varieties and types of wheat.

Wheat, a vein of food, is a part of daily consumption for in many parts of the world. Wheat does not just limit till the extent we know, it is far beyond then that. Factors such as classes, types, varieties and uses in cooking and medicines are what make wheat a spread out and interesting concept. Let us know some interesting facts about this familiar everyday food ingredient.

Wheat is a grain of the wheat plant (triticum aestivum). Its plant has long slender leaves and stems that are hollow in most varieties. It has flowers borne in groups of two or six structures known as spikelets which later bear 2 to 3 grains produced from the flowers. It is one of the first cultivated crops for human consumption. Wheat was first found 75,000 years ago by early man. Its existence is traced back to wild grasses called ‘triticae’. Triticae included barley, rye, wheat and other wild relatives.

How wheat came into use as a food:

The traces of wheat were found in the ‘Fertile Crescent’.

(Fact: Fertile Crescent is the land where the first agricultural communities from the Middle East and Mediterranean settled in the 9th millennium B.C.E.)

The agriculture and cultivating of seeds began 10,000 years ago giving rise to civilization and trade. This is known through an archeological evidence left behind by nomadic humans in West Asia, researchers learned that humans adapted to gathering seeds and their consumptions along with hunting. This adaption occurred to cope up with the unavailability of game (animals that are hunted for sport or their meat is consumed as food) in winter. These seeds or grain were consumed by parching, simmering and even ground to make flat cakes. The oldest and first ever cultivated variety of wheat was ‘einkorn’ (triticum monococcum) which was first cultivated in Karcadag mountains in Southeastern Turkey, Armenia, Georgia during 7590 B.C.E. Then came ‘emmer’ (triticum dicoccon) which was first cultivated in the Southern Levant during 9600 B.C.E.

How wheat changed life:

Wheat was one of the first grown crops due to its ability to adapt in rough climates as well. Earlier, man used to travel in search of food. After the discovery of wheat, people realized that they could grow their own food according to requirement and hence the need to travel was eliminated as they settled in one place permanently. The travelers became farmers and started cultivating wheat for consumption. It was at first consumed whole as a grain by sprouting or boiling. Eventually, people adapted to processing the wheat by milling it. This gave rise to the first millers. Wheat was first milled including its bran, germ and endosperm.

The travelers became farmers and then traders. The production of wheat occurred in abundance which led to trade within different cultures. This trade then progressed to trade between countries in Middle East. It reached Britain 4000 years ago and reached China about 2 millenia later. From here, wheat got carried to America with Christopher Columbus. On reaching America, the milling process changed as the wave of industrialization hit the nation in late 1800s. The manufacturers milled the wheat post bran and germ removal to increase the shelf life of wheat. But along with increased shelf life came increase in health problems, due to loss of nutrients and minerals, in America and other countries.

Have you wondered if the wheat that our ancestors grew and consumed was as same as the wheat we consume today. Well it was quite different and healthier. Let us know how wheat evolved.

Early species of wheat grew tall upto 6 feet, but modern varieties grow only upto 2 to 3 feet. Each variety of wheat we have today has risen from the ancient wild relatives of 14 chromosomes wheat which is undoubtedly einkorn. Einkorn and another grass of 14 chromosomes had cross product of 28 chromosome (tetraploid) wheat which is emmer, the only tetraploid wheat available in nature. It grows in North Israel, West Jordan, Lebanon and adjoining Southeastern Turkey in this date. From emmer to modern wheat there have been many crosses resulting to many varieties if wheat.

(Info: Chromosomes are thread like structures in nucleus of animals and plants which contain protein and DNA of the parent and is passed on to their offspring. It gives the living being its characteristic that makes it unique.)

Wheat then, had very low gluten compared wheats now as they are modified to grow more yield and to change the quality. The gliadin in gluten is what makes it stretchy and elastic which makes gluten difficult to digest, hence small amounts of consumption is advised. Our ancestors milled the wheat grains along with its bran, germ and endosperm by which the nutrients and minerals were contained within the final product. Comparatively, now wheat is cleaned by removing the bran and germ along with the husk, then sprinkled with water so the kernel breaks up properly. This cracked grain is then passed through a series of rollers and the coarser particles are sifted out for further reduction. Out of this 72% milled grains are retained as white flour. This modern type of milling process is adopted to attain a sustainable white flour as it has less or no germ. The presence of germ decreases sustainability as it contains oil which turns rancid over time.

Wheat structure and parts:

The wheat grain is 5-9 mm long and 30-50 mm wide. This grain is protected by its husk. The grain consists of 3 parts: the bran, germ and endosperm.

Bran: It is the outer layer or the covering of the seed that comes after husk and forms a protective layer on the kernel. Bran makes 15% of the total weight of the grain. Bran is divided into the following: pericarp, epidermis, hypo-epidermis, cross layer, tube cells, seed coats and hyaline layer. The bran is nutritionally very rich and is included in production of brown and wholemeal flours.

Germ: The germ is the second layer after bran. Forms 7% of the seed weight. It is responsible for germination as it is the embryo and will eventually develop into a wheat plant. It is a rich source of B-complex vitamins, vitamin E, oils and natural plant fat. It is used in producing health foods such as fortified bread and wholemeal flour.

Endosperm: It is the main part of the kernel forming 80% of the seed weight. Endosperm includes starchy endosperm and endosperm cell. It is used to produce to produce white flour. It is loaded with proteins, carbohydrates, iron and major vitamin B.

(Info: Fortified bread or any fortified food is a food in which extra nutrients are added that are normally there or are not present. Wheat germ is added in bread to regain the nutrients lost while processing the bread.)

Wheat is categorized mainly as:

• Winter wheat which is sown in fall

• Spring wheat which is sown in spring or in winter in areas with mild winters.

Wheat is further classified as:

Hard red winter wheat: It is a very versatile wheat and can be used from making breads to different kinds of flours. It has a stronger flavour than white wheat and hence preferred more by millers. It has a hard husk with a red hue on it. It is mainly grown in the US, mainly in the Great Plains (Texas, Oklahoma, Kansas, etc).

Hard red spring wheat: Wheat falling under this class is called as the ‘Aristrocrat of Wheat’.it has more gluten compared to other red wheats and white wheats. It is highly preferred and used for baking bread like display breads, bagels and croissants even due to its gluten content. This wheat is mainly used in the US.

Soft red winter wheat: It has relatively low protein content then hard wheat varieties. This is what makes it suitable for soft pastries, flat breads and pan breads. It has a slightly darker hue then white wheat varieties.

Soft white wheat: Soft white wheat is plumper and shorter than any hard wheat variety. It has a mild whole grain flavour unlike hard wheats which have a nutty and slightly bitter flavour. It is high in protein and used in making cakes, pastries, Middle Eastern flatbreads.

Hard red wheat: It is developed from hard red wheat varieties and is the newest variety. The products made from this wheat, like Asian noodles, tortillas, flat breads, yeast breads, hard rolls, etc., are sweeter and lighter in colour than those made from red wheat varieties. It has same nutritional properties as hard red wheat.

Durum: It is also known as pasta or macaroni wheat and is the second most cultivated wheat in the world, after common wheat. It makes upto 5 to 8% of the total wheat production of the world. It is another tetraploid wheat available now. Durum (hard-Latin) is hardest of all classes and has high protein, especially, gluten. It is mainly used to make couscous, bulgur and pastas.

Varieties of wheat:

Here are some of the most common varieties of wheat:

Common wheat (Triticum Aestivum): It is also called ‘bread wheat’. Its origin is uncertain but it is said to be from Armenia or the Middle East. It is the most cultivated wheat in the world. It flowers between June to July and the seeds ripen between august to September. It is a hermaphrodite (has both male and female organs) with an annual growth upto 1.5m. It can grow in any type of soil, provided it is well drained. The grain can be consumed whole by sprouting, boiling or making a flour out of it and turning it into breads, cakes, fermented foods, biscuits and even a health drink. The seeds are high in gluten. Its stems are medicinally used to treat biliousness(digestive problems) and intoxification. The seed sprouts are used to treat malaise (general discomfort and illness with an unidentified cause), sore throat, stomach diseases, spasmic pain and cough. It is a natural aspirin like almond and birch as its fruit is antipyretic i.e. to prevent and reduce illness and ache, as it has salicin.

Spelt (triticum spelta): It is also known as dinkel wheat or hulled wheat. It is cultivated since 5000 B.C.. It was an important staple food in Europe from the bronze age to medieval times. It has now started to regain popularity. It is used for making bread loaves and rolls known as ‘dinkelbrot’, in Austria and Germany. Spelt flour is widely used in bakeries here. The unripe spelt grains are dried and eaten as ‘gruken’ (green grains). Spelt flour is used to make breads and other such products in Poland. Here it is also used to produce beer. Spelt is high in gluten, carbohydrates, dietary fibres, vitamins B1, B6 and vitamin E, Minerals like zinc. It reduces obesity, heart disease, type-2 diabetes; moderate effect on blood sugar and prevents cancer.

Durum (triticum durum): Durum is the second most cultivated wheat. It is primarily cultivated in North Dakota. It is amber in colour and larger than other types. The middlings(endosperm) of durum grains are used to produce semolina. It is used to make paste and non- paste products. Desserts from Syria, Lebanon, Jordan like mushabak (deep fried semolina dough), hariseh (baked semolina dough), halva (baked semolina with vegetable oil, sugar, nuts). In Germany, a type of sweet noodle pudding called ‘kugel’ is made and now it is also sold in America.

(Info: Paste products: These products are made from an unleavened dough of water and semolina and shaped, cooked or dried and eaten later. Eg. Pasta, couscous.

Non-paste products: Products like bulgur (cracked durum wheat), freekeh (parched immature wheat kernel), which are prepared using high moisture, leavened or unleavened; can include breads as well.)

Einkorn [triticum monococcum (domestic)]: Aka man’s first grain literally means ‘single grain’ as it has only one grain attached to its stem, opposite to the 4 grain trait in other types of wheats. It was found in 7500 B.C. in Tigris-Euphrates region when archeologists discovered traces of einkorn in the stomach of Otzi- the most famous mummy since King Tut. This 14 chromosome wheat grain misses the D chromosome which seems to be connected to the wheat intolerance in humans. It is easier to digest, suitable to wheat intolerant people and in nutritional aspects, it has more proteins, anti-oxidants including carotenoid and lutein(an anti-inflammatory and beneficial to eye health) compared to other types of wheat. It has minerals like Zn, Fe, K; vitamins like B6, A, riboflavin.

Emmer (triticum dicoccon): They are also known as khapli wheat, jave long wheat, sambha wheat in India. Compared to the short plump nubs of modern wheat, this type has longer grains like that of basmati rice grains. It is low in gluten and hence suitable for gluten intolerant people. It is high in fiber leading to improved digestion, weight control, low cholesterol, insulin level maintenance. It has minerals like manganese and vitamins like major vit Bs. It is useful in making bread, flatbreads, and can be used as every other modern variety of wheat we use now-a-days.

Khorasan (triticum turanicum): Khorasan wheat is one of he ancient wheat and is named after a historical region in present day Afganistan, Northern Iran and few parts of Central Asia. It is commercially also known as ‘kamut’ which means wheat in Egypt and this name is given after the company Kamut started in 1949, when the Khorasan wheat grains made its way to U.S. via air mail from a soldier-Bob Quinn, to his father who grew them over the next few years. Kamut was also known as ‘King Tut wheat’ and were first discovered in Egyptian tombs. This elongated, plump wheat grain which looks similar to brown rice grains, are chewy, have a nutty texture and rich flavour. They are high in protein, fatty acids, vitamin B, minerals like Mg, Zn, K and anti-inflammatory properties. This makes them easier to digest and prevents intestinal inflammation reducing overall health problems. It is use to make pastas, cereals, breads and rice dishes like pilafs.

Buckwheat (fagopyrum esculentum): It is a pseudo-cereal as it does not come from grass unlike cereals but have similar properties to cereals. They are plants used to cover the soil rather than harvesting them as actual crops. It is not wheat actually. They do not have gluten in them but they are high in protein and fiber. It is used in breakfast foods like blinis, gluten-free noodles like soba in Japan. It is mainly grown in Russia and Northern America.

"I hope this part enlightened you about the versatility of wheat and the vastness within the club of wheat grains. In the next part, I have wrapped in the usage of wheat in various by-products of wheat, usages of wheat in different countries and cuisines and the medicinal properties of wheat. Keep reading for more. Thank you for reading."