Wheat is a general term for the genus Triticum. It is a grass plant widely grown all over the world and originated in the Middle East. Wheat is the second-largest food crop in the world, second only to corn, while rice ranks third. The caryopsis of wheat is one of the staple foods of human beings. After grinding into flour, bread, taro, biscuits, cakes, noodles, fritters, oil cakes, teriyaki, buns, pancakes, dumplings, fried dumplings, buns, wontons, egg rolls, instant noodles can be made. , cakes, pasta, Gusmi and other foods; after fermentation can be made into beer, alcohol, vodka, or biomass fuel. Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, and vitamin A. Due to different varieties and environmental conditions, the difference in nutrient composition is greater.
Nutritional value
Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, and vitamin A. Due to different varieties and environmental conditions, the difference in nutrient composition is greater. Seen from the protein content, the grain grown in the continental arid climatic region is hard and transparent, with high protein content of 14 to 20%, strong gluten and elasticity, suitable for baking bread, and wheat grain grown under humid conditions. With 8 to 10% protein, soft wheat kernels, and poor gluten, it can be seen that the influence of geographical climate on the product formation process is very important.
In addition to human consumption of flour, only a small amount is used to produce starch, alcohol, gluten, etc., after processing by-products are high quality feed for livestock. Eating whole wheat can reduce the content of estrogen in the blood circulation, so as to achieve the purpose of preventing and treating breast cancer. For menopausal women, eating unrefined wheat can also relieve menopausal syndrome.