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Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure ...
In manufacturing wheat products, gluten is valuable to impart viscoelastic functional qualities in dough, ... By 1910, wheat made up 22% of Canada's exports, ...
Shredded wheat is a breakfast cereal made from whole wheat formed into pillow-shaped biscuits. It is commonly available in three sizes: original, bite-sized (¾×1 in) and miniature (nearly half the size of the bite-sized pieces).
A map of worldwide wheat production in 2000 Wheat is one of the most widely produced primary crops in the world.. The following international wheat production statistics come from the Food and Agriculture Organization figures from FAOSTAT database, older from International Grains Council figures from the report "Grain Market Report".
Wheat is the grain most commonly used to make flour. [citation needed] Certain varieties may be referred to as "clean" or "white". Flours contain differing levels of the protein gluten. "Strong flour" or "hard flour" has a higher gluten content than "weak" or "soft" flour. "Brown" and wholemeal flours may be made of hard or soft wheat.
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.
But only wheat can feasibly be sifted to produce pure white starch, a technique that goes back to at least ancient Egypt. [4] Because wheat was the most expensive grain to grow, and the process to sift it labor-intensive, white flour was generally limited to special occasions and the wealthy, until the mid-19th century.
Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut). [17] Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten. [18]