Facts About Wheat
- A wheat kernel has 3 distinct parts: the brain, endosperm and the germ. These 3 parts are separated during the milling process to produce flour. The bran is the hard-outer covering of the wheat kernel, high in fibre & nutrients. The germ is the nutrient-rich embryo that will sprout and grow into a new wheat plant. The endosperm is the starchy part of the seed that flour is made from.
- Wheat can be milled into flour and used to make breads, cereals, pasta and other foods and can also be can be eaten whole, cracked, split or ground.
- Whole grains such as wheat contain complex carbohydrates that break down slowly, helping you sustain that full feeling that can prevent overeating. Most whole grain foods are naturally low in fat and cholesterol.
- Durum is the firmest of all wheat varieties. Durum’s hardness makes it the wheat of choice for producing pasta. Water is mixed with the ground endosperm from durum (called semolina) form a stiff dough. Pasta dough is forced through metal discs with holes to create macaroni, spaghetti or any of the other 350 pasta shapes available. A rotating knife cuts the extruded pasta into the desired lengths.
- A standard bushel of durum wheat (about 27 kg or 60 lbs) can result in about 210 servings of spaghetti. If you eat pasta three times a week, it would still take 70 weeks to eat all the pasta from only 1 bushel of durum!