Description
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.
