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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 ...
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.
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.
[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]
Semolina made from hard durum wheat (Triticum turgidum subsp. durum) is pale yellow in color. [7] It may be milled either coarse or fine, and both are used in a wide variety of sweet and savory dishes, including many types of pasta. Semolina ground, plain (left) and toasted (right) Semolina made from common wheat (Triticum aestivum) is
Bread is a pretty fantastic food. It's the backbone of any sandwich, and is often used to accompany meals when entertaining. It's incredibly versatile, which means if you have a lot of it left ...
Durum wheat [2] (/ ˈ dj ʊər ə m /), also called pasta wheat [3] or macaroni wheat (Triticum durum or Triticum turgidum subsp. durum), [4] is a tetraploid species of wheat. [5] It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. [6]
It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...
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