Genus: Triticum L.
Species: T. aestivum, F. esculentum and F. tataricum
Wheat is the leading source of vegetable protein in human food, having a higher protein content than other cereals like maize corn or rice. It is in second place behind rice as the main human food crop and ahead of maize, after allowing for maize's more extensive use in animal feeds. Wheat is one of the major crops that can be easily cultivated on a large scale, and has the additional advantage of yielding a harvest that provides long-term storage of food. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, and couscous and for fermentation to make beer, other alcoholic beverages and biofuel.
There are six wheat classifications: 1) hard red winter, 2) hard red spring, 3) soft red winter, 4) durum (hard), 5) hard white, and 6) soft white wheat. The hard wheat have the most amount of gluten and are used for making bread, rolls and all-purpose flour. The soft wheat are used for making flat bread, cakes, pastries, crackers, muffins, and biscuits.
The major parts of wheat flour are gluten and starch. Phenolic compounds are mainly found in the form of insoluble bound ferulic acid and are relevant to resistance to wheat fungal diseases. Alkylresorcinols are phenolic lipids present in high amounts in the bran of wheat and rye (0.1-0.3% of dry weight).
Wheat is used as:
- Daily food
- Animal foods
- Homemade wine
- Food ingredients etc.
Wheat is usually packed in food graded sacks with customized quantity or size. We also provide customized packaging as per buyer’s choice and shipping modes.