Wheat Overview
Wheat is one of the most widely grown and most preferred whole grains available for consumption in the world. In fact, wheat is America’s most consumed grain and is also the principal ingredient of flour.
Known for its nutritional value, wheat is commonplace in personal and professional kitchens as a staple ingredient in a variety of foods, but is also cultivated for its use as animal feed and as a component in biofuel.
Wheat is the fourth-leading U.S. field crop and the nation’s leading export crop.
Ohio produces more than 70 million bushels of wheat each year and is the leading producer of Soft Red Winter Wheat.
Nutritional Advantages
Wheat contains large amounts of protein, fiber, vitamins and minerals. Research has shown its influence in reducing the risk of diabetes, breast cancer, gallstones, inflammation and several cardiovascular conditions.
Wheat-based Foods
- Bread
- Cereal
- Crackers
- Pasta
- Sweet goods
- Tortillas
What is a Whole Grain?
All grains begin as whole grains. If all three parts of the original grain – the germ, bran and endosperm – remain in their original proportions after milling, the end product still qualifies as a whole grain.
When whole grains are processed, some of the dietary fiber and other nutrients are removed. A processed grain is called a refined grain. Some refined-grain products have nutrients that are removed during the initial processing and are added back. These are called enriched grains. Some enriched-grain foods have extra nutrients added. These are called fortified grains.
Make Half – or More – of Your Grains Whole
A minimum of three or more servings of whole grains each day is recommended for most people by the U.S.D.A.’s Dietary Guidelines.
Types of Wheat
Wheat is classified depending on its kernel color, growing season and hardness (the deformation and fracturing of the wheat during the milling process). Winter wheat is planted in the fall and spring wheat is planted in the spring. Wheat is harvest-ready in three to six months.
- Durum: Durum is the hardest wheat type with great gluten content; lowest U.S. export volume; mostly grown in North Dakota; used mainly for pastas
- Hard Red Spring: Hard Red Spring contains the highest percentage of protein of all wheat types; used for baking
- Hard Red Winter: Hard Red Winter is the dominant U.S. wheat export and the largest wheat type produced each year; produced in the Great Plains states; used for baking
- Hard White: Hard White is the newest class of wheat to be grown in the U.S.; primarily used in domestic markets; milder, sweeter; used for brewing
- Soft Red Winter: Soft Red Winter is grown primarily east of the Mississippi River; used for baking
- Soft White: Soft White is grown mainly in the Pacific Northwest; produces whiter baking products
Wheat Germ Anatomy (insert “GrainAnatomy.jpg” image) - Bran: Bran is the outside layer of the grain; rich source of many vitamins and minerals; almost all of the fiber within the grain comes from the bran
- Endosperm: Endosperm contains small amounts of vitamins
- Germ: Germ is the part of the grain from which a new plant would sprout if you were to plant it; concentrated source of vitamins and minerals; contains some fat and protein
Barley Overview
Barley is another popular cereal grain. It has rich nut-like flavor and an appealing chewy, pasta-like consistency. When fermented, barley is used as an ingredient in beer and other alcoholic beverages. It is also used for animal feed.
Barley is a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese. Diets rich in barley prevent colon cancer, lower cholesterol and maintain healthy digestion. Because it aids in the regulation of the body’s blood-sugar levels, barley is recommended for diabetics.
Oats Overview
Oats are grains that are used in popular baked goods, as well as in oatmeal, granola and muesli. Oats are also used in livestock feed and pet food.
Oats’ cholesterol-lowering properties make it a consumer favorite. Oats contain more soluble fiber than any other grain. High-content soluble-fiber foods take longer to digest and therefore keep people feeling fuller, longer.
Rye Overview
Rye grain is used for flour, bread, alcohol production, animal fodder and as a cover crop. It has a hearty taste.
Because it is difficult to separate the germ and bran from the endosperm of rye, rye flour usually retains a large quantity of nutrients. It also is known for its high-fiber content – containing more digestible protein and total digestible nutrients than oat or barley.
