Wheat and its benefits

Wheat is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savoury snack foods, crackers, crisp-breads, sauces and confectionery (e.g. liquorice).

The greatest portion of the wheat flour produced is used for breadmaking. Wheats grown in dry climates are generally hard types, having protein content of 11–15 percent and strong gluten (elastic protein).

The hard type produces flour best suited for breadmaking. The wheats of humid areas are softer, with protein content of about 8–10 percent and weak gluten. The softer type of wheat produces flour suitable for cakes, crackers, cookies, and pastries and household flours. Durum wheat semolina (from the endosperm) is used for making pastas or alimentary pastes.

Benefits of Wheat:

High in nutrients and fiber.

Lower your risk of heart disease.

Lower your risk of stroke.

Reduce your risk of obesity.

Lower your risk of type 2 diabetes. Support healthy digestion.

Reduce chronic inflammation.