Wheat
Wheat is the most widely
cultivated cereal crop in the world, with Australia being the
eighth largest producer and fourth largest exporter of wheat in
the world. Wheat has come to be a firm favourite grain because
of the diversity it provides in culinary applications.
Wheat Types
Many different types of wheat
grain exist, with two main types being eaten in Australia,
namely bread wheat (Triticum aestivum vulgare) and durum wheat
(Triticum turgidum durum). The durum variety is used in the
manufacture of pasta while the other type is used to produce
most other wheat-based foods. Bread wheat in Australia is
typically white and does not have the red colour, which
typifies most bread wheat grown in the northern
hemisphere.
Bread wheat is described as hard
or soft according to its protein content. Hard wheat has more
protein, including more gluten, which makes it purposeful to
bake bread, while soft wheat has a much lower protein content,
which when milled produces cake flour for sweet biscuits and
cakes.
Aside from bread wheat and
durum, other types of wheat include spelt, emmer, einkorn and
kamut. These wheat varieties are commonly referred to as
ancient grains and are increasingly being used in the
manufacture of niche wheat-based food products.
Spelt is higher in protein than
common wheat and can be used in place of common wheat in most
recipes. Spelt does contain gluten and should not be consumed
by people who need to avoid gluten as a consequence of
medically diagnosed coeliac disease.
Emmer, otherwise known as farro
or grano farro, is staging a comeback as a gourmet ingredient,
with good amounts of antioxidants.
Einkorn is prized for having a
high protein content and the highest level of lutein among
wheat species.
Kamut is an heirloom grain
originating from Egypt which is higher in protein and contains
more vitamin E than common wheat.
