What cereals are obtained from wheat: names and useful properties

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Wheat is one of the most popular crops in the world. Our article is devoted to the story of what cereals are made from wheat, what they are valued for and what can be cooked from them.

Semolina

In the Old Testament there is a mention of manna from heaven, which is considered an analogue of semolina. Probably, the Lord sent this particular food to the Jews during their forty-year wandering not by chance, because semolina perfectly restores strength and increases vitality.

Porridges, pies, dumplings, casseroles, meatballs, cutlets, pancakes, soufflés, mousses and puddings are made from semolina. It is often used to thicken soups, sauces and gravies.

Semolina is produced from durum and soft wheat varieties. On the packaging, this is indicated by the letters T and M. Accordingly, durum wheat groats are marked with the letter T, and soft wheat with the letter M. Sometimes varieties are mixed, then the marking contains two letters - TM.

Produce semolina at flour mills. It is a kind of by-product during grinding.wheat for flour. Wheat semolina is wheat grains milled to a size of 0.25-0.75 mm, intended for high-quality grinding. These are mostly grains of endosperm that remain on the sieve during the sifting of flour.

Durum wheat semolina has a yellowish color. Grains are vitreous, with sharp edges. The taste of porridge from such semolina is more saturated, it has a grainy structure and boils worse than soft wheat semolina.

Semolina brand M white, quickly boiled. The porridge is homogeneous and smooth.

Semolina porridge is ideal for dietary nutrition, as it contains only 2% fiber. It is very well absorbed and is recommended for postoperative recovery, in addition, it is indispensable for violations of the gastrointestinal tract. This is the only porridge that is digested and absorbed in the lower intestine. Semolina removes mucus and fat from the body.

However, like any product, semolina has not only positive properties, but also negative ones. Phosphorus contained in semolina binds calcium s alts and thus prevents their absorption. In addition, this cereal is high in gluten, which means it is contraindicated for those who are allergic to gluten.

Wheat groats are high in calories, so those who are afraid of gaining weight are recommended to eat them not in the evening, but in the morning and not every day, but alternating with other dishes.

Spelled

In recent years, our table menuexpanded significantly. In addition to dishes brought from abroad, we got the opportunity to try products that were present in the diet of our distant ancestors. This applies to spelled, which is mentioned in the fairy tale by A. S. Pushkin "The Tale of the Priest and his worker Balda." Spelled is a variety of wheat with unique properties. Adherents of a he althy diet must include it in their diet.

This wheat belongs to soft varieties with non-threshing films. In terms of microbiological composition, spelled is significantly superior to durum wheat. Most of the nutrients, including vegetable protein, which is almost 40% in spelled, are in the shell and germ. Before grinding, the grain is germinated and dried.

This porridge contains the maximum amount of useful substances for which wheat is so valued - these are B vitamins (1, 2, 3, 6 and 9), PP, A and E, about 20 amino acids, iron, copper, potassium, calcium, phosphorus, boron, vanadium, iodine, cob alt and manganese.

Poltava

In our country, back in the Soviet years, the following types of wheat groats were produced in large quantities: semolina, Poltava and Artek.

Poltavskaya is produced from durum under-threshed wheat. The grain is crushed into large fractions and in this form is used for food. Poltava contains a large amount of fiber, so it is often added to animal feed. In cooking, it is used to prepare cereals and soups with milk or water.

Before cooking, the cereals should be washed in cold water, then bring to a boil and drain the water fromfoam formed on its surface. Pour water again and bring to a boil, add s alt to taste and continue to cook over low heat, stirring occasionally. It is best to cook such porridge in the oven, where it will warm up evenly from all sides. Milk can be added to the boiling water in a ratio of 1:1.

Artek

A variety of wheat cereals are extremely popular and very numerous on the world food market. Species, their names sometimes seem very strange, but with a detailed study of the etymology of these words, everything becomes clear and logical. The word "artek" in translation from the Crimean Tatar means "the best", so it is not surprising that the best pioneer camp in the Soviet Union, as well as cereals, which at first began to be made for pioneer camps, received this name. It is noteworthy that the word "artos" consonant with "artek" is taken from the Greek language and means "bread". Since the time of the first Christians, this word has entered the usual lexicon of the Orthodox Church - during many days of fasting, at the end of the Liturgy, pieces of artos are distributed to believers to maintain strength. This is a special wheat bread that not only gives you stamina, but also cures all diseases.

In addition, I would like to say that only the best varieties of durum wheat are used to produce artek grits. Before grinding, the grains are completely freed from the shell and germ. For this reason, the microbiological composition of artek is inferior to that of Poltava, but in terms of taste, porridge from artek is significantly superior to both Poltava andsemolina.

Grains of artek are similar to semolina, but a little larger. Unlike semolina, when processing grain for artek, wheat is not subjected to high-temperature processing. Artek porridge is viscous and thick. The groats are well boiled and very much increase in volume.

Before cooking, artek is not washed, but only sifted through a fine sieve. Cook it over low heat with constant stirring. This cereal is not suitable for soups, but for casseroles you cannot find the best filler. Artek goes well with both meat products and vegetables.

Bulgur

Bulgur is called not only specially processed wheat grain, but also dishes from this product - cereals and pilaf. The cost of bulgur is much higher than that of domestic groats made from crushed wheat. The fact is that during the production of bulgur, crushed grain is subjected to heat treatment, which helps to increase the shelf life of this product.

Bulgur is also known from biblical books. This cereal has remained an unchanged component of a large number of dishes of southern cuisine for several millennia. Mature ears are threshed, the grain is cleaned and cooked until soft. Then the water is drained, and the wheat is laid out on baking sheets to dry. Periodically shake them and turn them over so that mold does not form. When the grains darken, wrinkle and harden, they are moistened again and beaten off in order to crack the shell. Then dry again. Dried grain is tossed in front of a jet of forced air, which easily carries awaypeeling husk. The kernels thus cleaned are sifted and ground. When grinding with different types of sieves, calibration occurs. The output is several types of bulgur with different grain sizes. The largest one is used for cooking pilaf and dolma, the middle one is for salads, stuffed vegetables and soups, and the smallest one is for kyufta and desserts.

Tarhonya

Tarhonya - wheat groats, which is very popular in the countries of the former Austro-Hungarian Empire. In the old days, women made it themselves, but now factory production has been established and cereals can be bought in the store.

To make tarchoni, you need wheat flour, eggs, water and some s alt. A rather steep dough is kneaded and left for half an hour to stabilize. After that, the dough is rubbed through a sieve and dried in the sun or in the oven. Store cereals in linen bags in dry ventilated rooms. Tarhonya is used in soups, side dishes and as an independent dish.

Here is one of the traditional Hungarian ways to cook tarchoni. Melt the fat in a frying pan and put the cereal in it. As soon as it begins to turn golden, immediately pour in boiling water, add s alt and your favorite seasonings - greens, tomatoes, garlic, paprika and others, to your taste. You can not overcook the cereal, otherwise it will become bitter. With water, too, you should not overdo it, otherwise the tarconi will become viscous. As soon as the grains soften enough - serve. Garnish can be vegetables, meat or fish.

Couscous

Couscous, likebulgur is both the name of wheat groats and dishes from it. This type of wheat groats was borrowed from the Berber and Maghreb national cuisines.

Currently, industrial production of couscous has been established. At the heart of cereals are large fractions remaining after grinding flour, that is, semolina. Semolina is wetted, sprinkled with flour and ground to obtain large balls with a diameter of up to 2 mm. Then it is sifted, dried and packaged.

Traditionally, couscous is steamed, but it is acceptable to simply pour boiling water over it, add oil and s alt and leave for a few minutes to swell. You can eat couscous this way. It's delicious on its own or as an alternative to rice and pasta in matching dishes.

If you want to cook a traditional East African dish, you can try to do it with a regular steamer. Water is poured at the bottom of it, and gauze is laid not on the grate. It is needed so that the grains do not fall through and receive a sufficient amount of hot wet steam. Traditional couscous is prepared for a long time, about an hour, sometimes in two steps - after the first half-hour steam treatment, it is slightly cooled and dried. As a result, couscous acquires a homogeneous structure both inside and out. Then the grains are again sent to steam. With this method, the couscous is crumbly, well-boiled and greatly increased in volume. To prevent the couscous from sticking together, the gauze should be shaken from time to time during cooking.

Ptitim

Ptitim is called Turkish bulgur. This is a cereal made from durum wheat. Ptitim is not much different from couscous in terms of production method, but has a smoother texture.

Ptitim is very popular in Israel. The history of the appearance of this cereal here is very remarkable. In the middle of the 20th century, when Jews began to massively leave the countries of the Maghreb and populate the newly formed state of Israel, they brought with them dishes of the national cuisines of the peoples of Africa. Israeli Prime Minister Ben-Gurion set the task for the population to form a list of national products that will be included in the kosher menu. So couscous was renamed ptitim and took pride of place in the list of dishes of Jewish cuisine. For the outward resemblance to the Italian risoni and the original story, the people began to call ptitim rice Ben-Gurion. If you ask any Israeli what the name of the wheat grits named after the legendary politician is, you will get a funny answer: “Ben-Gurion Rice.”

Somewhat later, ptitim began to be made in the form of various small figures, as well as dyed with natural food dyes.

Before eating, the ptitim is boiled in s alt water. It is suitable for side dishes for meat, fish and vegetable dishes. Ptitim is no less good as an independent dish. There are a wide variety of condiments and sauces for ptitim.

Fricke

Currently, a very large number of various wheat cereals are produced all over the world. Which cereal is considered the most useful, definitelyit is impossible to say - each has its own properties and microbiological composition. Nevertheless, freekeh is considered one of the most useful wheat cereals. Some sources call it the universal food of the future, although the age of this cereal is at least several centuries old. In a 13th-century Baghdadi cookbook, it is mentioned in a recipe for a meat dish with cinnamon, cumin, coriander, and tail fat.

Freekeh is produced from young wheat that has reached nutritional maturity, but has not yet hardened. The wheat is cut down, gathered into sheaves and dried in the sun. The dried ears are burned on fire so that the straw and the shell burn out, and the grains remain intact. Since they are immature and contain a lot of water, they do not burn. The grains are collected and threshed to remove the remaining husks, then laid out on baking sheets and dried again in the sun. When they reach the desired texture, color and taste, they are crushed. Outwardly, freekeh resembles bulgur, but differs from it both in color and in taste.

Fricke has a low glycemic index, so it is recommended for people with diabetes. In addition, this cereal contains four times more dietary fiber, consisting of indigestible fiber, than other similar cereals. This property allows you to include freekeh in the list of products that help cleanse the gastrointestinal tract from toxins and toxins, as well as for weight loss.

Farro

Farro - Italian wheat groats. The name does not mean much to Russians yet, but it is well known to the inhabitants of the Apennine Peninsula.

Farro - varietywheat and the name of the cereal, very popular in Italy. Farro has been cultivated in this country for almost 5,000 years. Groats are made from farro, which in terms of taste and consumer qualities are in no way inferior to the more common varieties of wheat. Farro semi-finished products are boiled and subjected to shock freezing in low-temperature refrigerators. Before being used for food, they are thawed at room temperature, scalded with boiling water and served to the table, seasoned with spices or sauces.

Triticale

Wheat groats, whose name sounds like triticale, is an amphidiploid (hybrid) of wheat and rye. Initially, this variety was bred as a fodder crop, however, breeding work brought triticale to perfection, creating a cereal that surpasses its parents in many respects. If you ask yourself the question: “From wheat, which cereal is most likely to take the lead in the food market?”, The answer will be: “Of course, triticale!”.

Unfortunately, triticale is still very rare in our country, and this despite the fact that in the 20s of the last century, domestic breeders Meyser, Derzhavin, Pisarev and others brought out several very successful hybrids of wheat and rye for food and forage purposes. Despite the unpretentiousness and high yield, triticale did not take root in the USSR. Currently, it is grown in Poland, Belarus, Australia, Germany and France. Triticale can be found in he alth food stores. It contains almost no gluten, and protein, vegetable fats and lysine in it.significantly more than in wheat and rye.

As for which cereals are obtained from triticale wheat, the answer is quite simple - the same as those obtained from other varieties of this cereal. Consumer properties of triticale groats are similar to those of ordinary wheat groats. Before eating, they need to be boiled in s alt water, and then used as a filler for soups, side dishes for meat or fish dishes. Triticale makes delicious dairy, meat and lean cereals.

Some time ago, when cereal flakes came into fashion, wheat cereals began to be subjected to undeserved criticism. And yet you should not impoverish your diet. We tried to tell in as much detail as possible about a variety of he althy and delicious wheat cereals. We hope that now they will take their well-deserved place in your kitchen.