Soft wheat varieties are red-grain and white-grain. They are grown in regions with guaranteed moisture in Western Europe and Australia. A dry climate and steppes are favorable for hard varieties. The natural conditions of the USA, Canada, Argentina, and Western Asia are suitable for them.
Instructions
Step 1
There are thousands of types of wheat, but the main two groups are hard and soft varieties. Even in ancient times, the Greeks and Romans knew the distinctive features of these varieties, which influenced the production and quality of flour.
Step 2
Red-grain soft wheat varieties have a color from dark red to yellow, while the white-grain variety has no pigment in the shell. The flour obtained from soft wheat has a softer and more delicate texture. It contains less gluten and therefore absorbs a small amount of water. The starch grains in such flour are soft and large. Due to these features, soft wheat flour is used preferably for baking, such a dough is thin and tender. And the confectionery products turn out to be lush and have a pleasant taste. But they crumble and quickly become stale, so this variety in its pure form is not suitable for making bread. In regions where only soft wheat grows, a mixture of flour obtained from imported hard varieties is used for baking bread.
Step 3
Durum wheat flour contains relatively high amounts of gluten, and the starch grains are small and hard. This fine flour is called "strong" and requires a lot of water to knead the dough. Durum wheat flour is great for baking bread that is hearty, nutritious and flavorful. When grinding durum wheat, a granular flour is obtained, which is used to make pasta, noodles and other flour products. Semolina is a by-product of wheat processing.
Step 4
Durum and soft wheat grains contain a large amount of proteins, fats and carbohydrates. The calorie content of 100 grams of wheat on average is about 340 kcal. It also contains fiber, essential oil, natural sugars, vitamins and trace elements. Coarse flour is especially rich in fiber, which has a cleansing effect for the intestines and has a beneficial effect on the microflora of the stomach and the entire digestive tract. Coarse flour is often made from durum wheat.
Step 5
Any wheat variety is rich in B vitamins, as well as A, PP, C, E, F. Calcium, potassium, silicon, sodium, phosphorus, fluorine, iron, selenium - this is not a complete list of microelements that wheat is rich in. And essential amino acids such as valine, glutamic acid, lysine, leutin complete the list of useful properties of wheat.
