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In the British Isles, wheat straw was used for roofing in the Bronze Age, and remained in common use until the late 19th century. [ 55 ] [ 56 ] White wheat bread was historically a high status food, but during the nineteenth century it became in Britain an item of mass consumption, displacing oats , barley and rye from diets in the North of the ...
The wheat grain classes used in the United States are named by colour, season, and hardness: [7] [8] [9] Durum – Hard, translucent, light-coloured grain used to make semolina flour for pasta and bulghur; high in protein, specifically, gluten protein. [8] [9] Hard Red Spring – Hard, brownish, high-protein wheat used for bread and hard baked ...
Wheatpaste (also known as flour and water paste, flour paste, or simply paste) is a gel or liquid adhesive made from wheat flour or starch and water. It has been used since antiquity for various arts and crafts such as bookbinding, [1] découpage, collage, papier-mâché, and adhering paper posters and notices to walls.
They are used to make flour for yeast breads, or are blended with soft spring wheats to make the all-purpose flour used in a wide variety of baked products. Pure soft wheat is used for specialty or cake flour. Durum, the hardest wheat, is primarily used for making pasta. Almost all durum wheat grown in North America is spring-planted. [2]
Common wheat was first domesticated in West Asia during the early Holocene, and spread from there to North Africa, Europe and East Asia in the prehistoric period. [citation needed] Naked wheats (including Triticum aestivum, T. durum, and T. turgidum) were found in Roman burial sites ranging from 100 BCE to 300 CE.
[2] [3] The use of soil conditioners, including manure, fish, compost and ashes, appears to have begun early, and developed independently in areas of the world including Mesopotamia, the Nile Valley, and Eastern Asia. [4] Cereals that became modern barley and wheat were domesticated some 8,000 years ago in the Fertile Crescent. [5]
Whole wheat flour A cup of whole wheat flour provides at least 38% of adult needs for vitamin B6 and 37% of niacin , both important for metabolism and cell function.
To produce refined (white) wheat flour, [4] grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency.This softens the starchy "endosperm" portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as white flour.