Wheat (Triticum aestivum)

Introduction:

Wheat belongs to the sweet grasses and is one of the oldest cultivated plants of mankind. The high gluten content gives wheat its special baking properties, but also makes it incompatible for people with gluten intolerance. A distinction is made between hard and soft wheat.

Use/Preparation:

While soft wheat is mostly used to make various baked goods such as cakes, bread, rolls or biscuits, durum wheat is particularly suitable for pasta production. Germ, bran, semolina, bulgur, couscous, wheat beer, wheat germ oil or starch are also made from wheat.

Health:

The outer hull and germ of the wheat grain are rich in B vitamins, vitamin E, calcium, phosphorus, iron and zinc. The endosperm consists largely of starch and gluten. During the production of refined wheat flour, the valuable, healthy ingredients of the grain are removed. Cereal fibre, which is mainly found in the outer layers, i.e. mainly wheat bran, ensures regular digestion and a longer feeling of satiety.

Alternatives:

Other grains such as rye, spelt or oats are possible alternatives. In case of gluten intolerance, gluten-free oats, rice, millet, buckwheat or quinoa flours can be used as substitutes.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	327/1381
Fat	1,8 g
Healthy fatty acids	0,3 g
Carbohydrates	60 g
Sugar	0,7 g
Protein	11 g
Salt	0,02 g