1, family and genus
Gramineae, wheat.
2. Country of origin
The two river basins are the earliest areas for growing wheat in the world, and China is one of the earliest countries for growing wheat in the world.
3. Alias
Wheat bran, floating wheat, floating wheat, empty wheat, soft wheat, wheat.
Step 4 introduce
Wheat is a monocotyledonous plant and a gramineous plant widely cultivated all over the world. The caryopsis of wheat is one of the staple foods of human beings, which can be made into bread, steamed bread, biscuits, noodles and other foods after being ground into flour. After fermentation, it can be made into beer, alcohol, white wine (such as vodka) or biomass fuel.
The stalks are erect and clustered, with 6-7 nodes, 60- 100 cm in height and 5-7 mm in diameter. The leaf sheath is loose, phimosis, the lower part is longer than the upper part, and the internodes are short; Ligule membrane, about 65438 0 mm long; Leaf blade long lanceolate. The spike is erect, 5-10cm long (except awn) and1-1.5cm wide; Spikelets contain 3-9 small flowers, and the upper part is underdeveloped; Glumes are ovoid, 6-8 mm long, and the main veins are ridged in the upper part of the back. The teeth extending at the top are about 65438 0 mm long, and the lateral veins and top teeth are not obvious. Lemma oblong-lanceolate, 8- 10 mm long, with or without awning at the top; Palea is about as long as lemma.
1. The main components of wheat are carbohydrates, starch, protein, amino acids and B vitamins. Its nutritional value is very high, in which carbohydrate accounts for about 75% and protein accounts for about 10%, which is an important source of supplementing calories and plant protein. It has the effects of promoting fluid production, relieving sweating, calming the heart, invigorating qi, strengthening the stomach, clearing away heat and quenching thirst.
2. Due to different varieties and environmental conditions, the nutritional components are quite different. Judging from the content of protein, the wheat planted in continental arid climate area is hard and transparent, with protein content as high as 14 ~ 20%, and gluten is firm and elastic, suitable for baking bread; Wheat grains born under wet conditions contain protein 8 ~ 10%, which is soft and poor in gluten. It can be seen that the influence of geographical climate on the product formation process is very important.
3, conditioning the stomach wheat is rich in nutrition, rich in cellulose, can play a role in conditioning the stomach and promoting digestion.
4, prevention of colon cancer wheat is coarse grains, regular consumption can eliminate toxins, reduce the chance of colon cancer.
5, invigorating qi and nourishing the heart Wheat has the effect of invigorating qi and nourishing the heart, and people with heart disease are suitable for eating wheat.
The best time to eat wheat
Generally speaking, autumn is the season to harvest wheat.
Selection method of wheat
1, because the selection of wheat is different in different receiving seasons. Wheat is divided into hard wheat and soft wheat. The caryopsis is rectangular, with slightly sharp ends, light yellow and brown surface, and slightly shriveled wheat with yellow-white fur at the top is preferred.
2. However, durum wheat is famous for its hard texture, white cross-section and starch-containing properties. Weak breath and light taste. Wheat sometimes has glumes and barnyard grass. Glumes are leathery, with sharp ridges, sharp tops, membranous lemmas, awn tops and thick papery lemmas, and awn is not preferred.
3. The normal color of wheat flour is yellowish white, and the abnormal wheat flour is grayish white or bluish gray. When buying bulk wheat flour, hold it tightly with your hands and knead it into a ball. Long-acting wheat flour has high moisture content and is not easy to store. Normal wheat flour should have no odor such as acid and mildew. Take a small amount and taste it. There should be no feeling of losing your teeth. Avoid choosing wheat flour with particularly white color.