{"id":3,"date":"2009-01-26T16:58:48","date_gmt":"2009-01-26T21:58:48","guid":{"rendered":"http:\/\/thebreadwoman.com\/?page_id=3"},"modified":"2009-01-26T16:58:48","modified_gmt":"2009-01-26T21:58:48","slug":"wheat-info","status":"publish","type":"page","link":"https:\/\/thebreadwoman.com\/?page_id=3","title":{"rendered":"Wheat Info"},"content":{"rendered":"

Parts of the Wheat Kernel<\/strong><\/span><\/span><\/p>\n

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Three layers:\t\t[plant chart<\/strong>]<\/span><\/p>\n

    \n
  1. \n

    Bran \t– the outside layer where most of the fiber exists<\/span><\/p>\n<\/li>\n

  2. \n

    Germ \t– the inside embryo of the wheat kernel, where many nutrients and \tessential fatty acids are found. Vit. E (richest source: warts, \tmonthly cycle). Oil that goes rancid. Need 44 nutrients; wheat has \t40! (Vit. A, C, D, fatty acid).<\/span><\/p>\n<\/li>\n

  3. \n

    Endosperm \t– starchy middle layer containing many different proteins. Where \twhite flour comes from. Gluten:<\/span><\/p>\n

      \n
    1. \n

      Produced \t\twhen two important proteins (gliadin and glutenin) in the endosperm \t\tcome in contact with water and heat, followed by aggressive mixing, \t\tand \u201cgrab\u201d the water and each other to form strong elastic \t\tstrands. These bubble gum-like sheets are called gluten.<\/span><\/p>\n<\/li>\n

    2. \n

      Gives \t\telasticity and strength to baked goods, making it easier for the \t\tflour to build up a tough structure to trap the waste carbon \t\tdioxide gases of yeast during the kneading & leavening \t\tprocesses without developing large air pockets. This allows the \t\tdough to rise effectively.<\/span><\/p>\n<\/li>\n

    3. \n

      Different \t\ttypes of flour contain different amounts of protein. The protein \t\tcontent of any given type of flour determines how tender, strong, \t\telastic, stretchy, pliable, etc. the dough is that you make with \t\tit, and also the texture of the finished bread, waffle, cookie, \t\tcroissant, etc. The amount of available gluten-forming proteins \t\tincrease as the protein levels of the flour increase.<\/span><\/p>\n<\/li>\n

    4. \n

      In \t\tchemically leavened products (eg. Baking powder), we do not want \t\tgluten formation. That is why we use low-protein wheat (soft \t\twheat). Less gluten produces a lighter, less chewier texture \t\tdesired in tender pastries, like cakes and pie crusts and biscuits. \t\t Structure and strength of soft wheats is measured, not by gluten \t\tquality or quantity, but by moisture retention, an important soft \t\twheat flour characteristic.<\/span><\/p>\n<\/li>\n

    5. \n

      All \t\twheat flours are best with low alpha-amylase activity, because \t\talpha amylase turns starch to sugar and prevents development of \t\tproper dough characteristics. <\/span><\/p>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

      \u201cWhole grain\u201d refers to the grain before it has been milled into flour, which contains the bran, germ and endosperm. (Whole-wheat flour is whole-grain wheat flour.) The high nutrition in the grain exists only when these three are intact. When milled, oxidation takes place: lose 45% nutrients in 1st<\/sup> day, lost 90% of nutrients by 3rd<\/sup> day! (Vit. E first to go).<\/span><\/p>\n

      Whole wheat in store has protein and fiber, but no minerals and vitamins.<\/span><\/p>\n

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      How White Flour is Made<\/strong><\/span><\/span><\/p>\n

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      Mechanism<\/span><\/span><\/p>\n

      Flour was originally produced by grinding grains between large stones. The final product, 100 percent stone-ground whole-wheat flour, contained everything that was in the grain, including the germ, fiber, starch and a wide variety of vitamins and minerals. There is no heat build up, so all the nutrients stay intact as the four is made. However, this was a relatively slow process. Without refrigeration or chemical preservatives, fresh stone-ground flour spoils quickly. After wheat has been ground, natural wheat-germ oil becomes rancid at about the same rate that milk becomes sour.<\/span><\/p>\n

      Technology’s answer to these issues has to apply faster, hotter and more aggressive processing. Beginning in the late nineteenth century, the kernels were ground by a large mill with steel hammers or rollers. It was very efficient but the steel surfaces heated up with the high speed and volume of wheat being ground, causing some of the vitamins to be destroyed during the grinding process.<\/span><\/p>\n

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      Sifting<\/span><\/span><\/p>\n

      As well, the steel roller mills separated the endosperm from the bran and germ, hence keeping the white flour (the refined and ground endosperm) from spoiling. Removed 25-30 vitamins and minerals! Even whole wheat flour is compromised during the modern milling process (High-speed mills reach 400\u2019F, which destroys vital nutrients and creates rancidity in the bran and the germ. Vitamin E in the germ is destroyed, a real tragedy because whole wheat used to be our most readily available source of vitamin E.)<\/span><\/p>\n

      Take the \u201cwaste product\u201d\u2014the most nutritious part of the grain\u2014is sold as \u201cbyproducts\u201d for animals. New Zealand lady ask miller: process (take out bran & germ), what do with it (cattle), reverse products (cows die!)<\/span><\/p>\n

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      Enriching<\/span><\/span><\/p>\n

      Beriberi (nervous vit. B deficiency) and pelegra (GI disorder), so put 4 (synthetic) vitamins back in (niacin, riboflavin, thiamin and iron) and call it enriched! [\u201cEnriched flour contains vitamins and nutrients that have been added to offset the loss from the grinding and aging of flour.\u201d] Like saying I will steal $25 and enrich you by giving you back $1! Some flour brands will also contain additional vitamin A, C, and D; and vit. E is often added to bleached wheat. However, when this flour is used in cold cereals, for example, the high temperatures and high pressures to make them create additional toxic components and further destroy nutrients\u2014even the synthetic vitamin.<\/span><\/p>\n

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      B&B (Bleaching & Bromating)<\/span><\/span><\/p>\n

      Bleaching can be accomplished by aging the flour for 10 days\u201410% nutrients now left! (the oxidation of the flour causes the yellow pigments to white)\u2014which is more expensive due to the time required–or speeding up the natural whitening process through a chemical means (usually chlorine dioxide and potassium bromade). The aging process removes some of the vitamin E in wheat.<\/span><\/p>\n

      Bromated flour has a maturing agent added\u2014usually bromate–that helps with developing gluten (a role similar to the bleaching agents). Bromated flour has been banned in much of the world, but remains available in the United States.<\/span><\/p>\n

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      Chemicals<\/span><\/span><\/p>\n

      Then if that is not enough, chemical preservatives are added so bread can be shipped long distances and remain on the shelf for many days without spoiling and without refrigeration. Dough conditioners are added, as well as toxic ingredients like partially hydrogenated vegetable oils and soy flour (which is loaded with antinutrients and is added to most brand-name breads to improve rise and prevent sticking.) <\/span><\/p>\n

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      So white bread, biscuits, and cakes made from white flour and sugars became mainstays in the diets of industrialized nations, and people forgot how real bread and baked goods should taste, becoming so accustomed \u201cto the mass-produced, gooey, devitalized, and nutritionally deficient breads and baked goods.\u201d (Resulted in tooth decay, fertility problems, mental health and disease progression).<\/span><\/p>\n

      1900\t—\t#1 healthiest nation in world<\/span><\/p>\n

      1910\t—\twidescale white flour (\u201crich man\u2019s flour\u201d)<\/span><\/p>\n

      1920\t—\t2nd<\/sup> healthiest nation<\/span><\/p>\n

      1980\t—\t95th<\/sup> healthiest nation (rich man\u2019s diseases\u2014see CD)<\/span><\/p>\n

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      Fiber<\/strong><\/span><\/span><\/p>\n

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      Why so sick? Flour devoid of nutrients AND fiber<\/span><\/p>\n

      Insoluble (soluble in fruits and veggies)<\/span><\/p>\n

        \n
      1. \n

        Jobs<\/span><\/p>\n

          \n
        1. \n

          Main job = \t\tregulates water into the colon<\/span><\/p>\n<\/li>\n

        2. \n

          Draws \t\ttoxins and carcigenians to itself<\/span><\/p>\n<\/li>\n<\/ol>\n<\/li>\n

        3. \n

          Process<\/span><\/p>\n

            \n
          1. \n

            Food to \t\tstomach and to intestines.<\/span><\/p>\n<\/li>\n

          2. \n

            Colon \u2013 \t\tnutrients go back into the body<\/span><\/p>\n

              \n
            1. \n

              Water \t\t\tcomes in, fiber absorbs it like a sponge, increases bulk, causes \t\t\tcolon to squeeze and you eliminate<\/span><\/p>\n<\/li>\n

            2. \n

              Good \t\t\tbacteria in colon, which feeds on insoluble fiber (colon is place \t\t\twhere keep disease under control) \u2013 yogurt, raw milk.<\/span><\/p>\n<\/li>\n

            3. \n

              Fiber \t\t\tscrubs walls of colon.<\/span><\/p>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n

            4. \n

              HOWEVER, if \tno fiber<\/span><\/p>\n

                \n
              1. \n

                Water comes \t\tin, nothing to absorb it so water exits and waste sits there and \t\tbacks up.<\/span><\/p>\n<\/li>\n

              2. \n

                Toxins \t\treabsorb<\/span><\/p>\n

                  \n
                1. \n

                  Waste not \t\t\tget out, SO<\/span><\/p>\n<\/li>\n

                2. \n

                  Secondary \t\t\telimination system = NOSE! (runny nose, allergies, sinus; then \t\t\ttake stuff to stop runny nose!)<\/span><\/p>\n<\/li>\n

                3. \n

                  Where can \t\t\ttoxins escape???? Tonsils then kick in<\/span><\/p>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

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                  Just adding freshly milled whole wheat to your diet can do wonders. In Fall session:<\/span><\/p>\n

                  2 off constipation medicine (Venita & Debbie A.)<\/span><\/p>\n

                  2 more energy (Venita and Donna)<\/span><\/p>\n

                  Not hungry (Audie)<\/span><\/p>\n

                  Acid reflux (Israel, & Venita off medication)<\/span><\/p>\n

                  Warts (David & others: 500 on one!) \u2013 allows body to fight the viral disease<\/span><\/p>\n

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                  Wheat Berry Divisions<\/strong><\/span><\/span><\/p>\n

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                  Almost 30,000 varieties of wheat. Divided according to their planting schedule and the protein-to-starch ratio in the endosperm.<\/span><\/p>\n

                    \n
                  1. \n

                    Hard \tred winter<\/span><\/p>\n<\/li>\n

                  2. \n

                    Hard \tred spring<\/span><\/p>\n<\/li>\n

                  3. \n

                    Hard \twhite spring<\/span><\/p>\n<\/li>\n

                  4. \n

                    Durum<\/span><\/p>\n<\/li>\n

                  5. \n

                    Soft \tred winter<\/span><\/p>\n<\/li>\n

                  6. \n

                    Soft \twhite winter<\/span><\/p>\n<\/li>\n<\/ol>\n

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                    Winter or Spring<\/span>?<\/span><\/p>\n

                      \n
                    1. \n

                      Winter \twheat \u2013 Hardy, so planted in Fall, green dormant stage in Winter, \t& shoots up the next spring to be harvested early in the summer \t(June-July). Grown in milder climates.<\/span><\/p>\n<\/li>\n

                    2. \n

                      Spring \twheat \u2013 planted in Spring in colder, northern climates, and \tharvested late in the summer.<\/span><\/p>\n<\/li>\n<\/ol>\n

                      Most wheat grown is winter wheat (spring wheat yields are significantly lower).<\/span><\/p>\n

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                      Hard or Soft<\/span>?<\/span><\/p>\n

                      Texture of the Endosperm:<\/span><\/p>\n

                        \n
                      1. \u00a0\n
                          \n
                        1. \n

                          Degree \t\tof bonding between the starch and protein<\/span><\/p>\n<\/li>\n

                        2. \n

                          How \t\tthe endosperm breaks down in the milling process<\/span><\/p>\n

                            \n
                          1. \n

                            Hard \t\t\ttextured grains (which have less starch and more protein) require \t\t\tmore grinding energy to reduce endosperm into flour.<\/span><\/p>\n<\/li>\n

                          2. \n

                            During \t\t\tthis milling process a larger number of starch granules become \t\t\tphysically damaged.<\/span><\/p>\n<\/li>\n

                          3. \n

                            Damaged \t\t\tstarch granules absorb more water than undamaged granules (and the \t\t\twater is what the protein absorbs to produce gluten).<\/span><\/p>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

                            It was also stated that the hardness of the outside kernel of the ripened grain determines whether it is hard or soft. Not quite sure about this. hardness – The hardness of the outside kernel of the ripened grain:<\/span><\/p>\n

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                            Red or White?<\/span><\/span><\/p>\n

                            The color of the bran determines if it is red or white.<\/span><\/p>\n

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                            Types of Wheat Berries<\/span><\/span><\/p>\n

                              \n
                            1. \n

                              Hard \tWheat \u2013 higher protein and gluten levels, making it more elastic \tand the best choice for making breads. It will produce a large loaf \tvolume, good crumb structure (lighter and more porous texture) and \tgood keeping qualities. The coarse, gritty flour falls into separate \tparticles if shaken in the hand.<\/span><\/p>\n

                                \n
                              1. \n

                                Red \t\t\u2013 both winter and spring is usually higher in protein than other \t\twheat flours, with the spring begin the highest protein wheat. \t\tHard red wheat accounts for more than 40% of the U.S. wheat crop \t\tand half of U.S. wheat exports. Bronze Chief is a hard red spring \t\tberry containing 15-17% protein and 9.5-10.5% moisture (amount of \t\tmoisture\/water in the flour, which millers add to the wheat to \t\tassist the milling process). <\/span><\/p>\n<\/li>\n

                              2. \n

                                White \t\t– closely related to red wheat, except for color, in milling and \t\tbaking qualities. However, it offers a milder, sweeter flavor. It \t\tis the newest class of wheat to be grown in the United States. \t\tPrairie Gold is a hard white spring kernel containing 15-17% \t\tprotein and 9.5-10.5% moisture.<\/span><\/p>\n<\/li>\n<\/ol>\n<\/li>\n

                              3. \n

                                Soft \tWheat \u2013 lower protein levels and more starch. The less gluten \tresults in less elasticity and a more tender crumb, making it the \tbest choice for biscuits, cakes, cookies, pastries, and piecrusts. \t(It makes a more tender cake because it holds more moisture.) It \tproduces a very fine flour that clumps a bit and tends to hold its \tshape if pressed together, and that feels smooth like talcum powder.<\/span><\/p>\n

                                  \n
                                1. \n

                                  Red \t\twinter \u2013 has a low to medium protein content.<\/span><\/p>\n<\/li>\n

                                2. \n

                                  White \t\twinter \u2013 has a low protein content. Provides a whiter product for \t\tbakery products other than breads (although it is ideally suited to \t\tMiddle Eastern flatbreads). Soft white wheat contains 7 to 8% \t\tprotein and 13% moisture content.<\/span><\/p>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

                                  Pastry flour is a type of soft wheat which has an 8-9% protein content. Recommended for piecrusts, it lets you create baked goods with a little body and texture but still with the tenderness we associate with a well-made biscuit or pastry. However, baked goods may tend to crumble because of the low gluten content. It is soft and ivory in color.<\/span><\/p>\n

                                    \n
                                  1. \n

                                    Durum \t\u2013 hardest of all U.S. wheats and has the highest protein content \tand the highest gluten content of all mass produced wheat flours. \tIt is milled to produce semolina flour for pastas, and it is also \tcommonly used to make Indian flatbreads. It is a spring wheat, and \tmay be either white or red.<\/span><\/p>\n<\/li>\n<\/ol>\n

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                                    Wheat\u2019s Distant Cousins<\/span><\/p>\n

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                                    Spelt<\/span> <\/span><\/p>\n

                                    One of the oldest cultivated grains. There are few differences between hard red wheat and Canadian spelt. Modern wheat has been altered over the years through breeding to simplify its growth and harvesting, increase its yield and raise its gluten content for the production of commercial baked goods–all of which has rendered modern wheat more difficult to digest. Spelt, on the other hand, has not been as popular in our food supply and has therefore retained many of its original traits; thus, it may be easier for humans to digest than wheat.<\/span><\/p>\n

                                    <\/span><\/p>\n

                                    Kamut<\/span><\/span><\/p>\n

                                    An ancient relative of durum wheat. (“Kamut” is actually an ancient word for wheat.) Similar to spelt, this grain has been untouched by modern plant-breeding techniques that have been imposed on wheat.<\/span><\/p>\n

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                                    Wheat flour is highly explosive when airborne. In medieval flour mills candles, lamps, or other burning substances were forbidden.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

                                    Parts of the Wheat Kernel \u00a0 Three layers: [plant chart] Bran – the outside layer where most of the fiber exists Germ – the inside embryo of the wheat kernel, where many nutrients and essential fatty acids are found. Vit. E (richest source: warts, monthly cycle). Oil that goes rancid. Need 44 nutrients; wheat has… Read More »Wheat Info<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"class_list":["post-3","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/pages\/3","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3"}],"version-history":[{"count":2,"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/pages\/3\/revisions"}],"predecessor-version":[{"id":5,"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=\/wp\/v2\/pages\/3\/revisions\/5"}],"wp:attachment":[{"href":"https:\/\/thebreadwoman.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}