Wheat grains are the basis for breads, cereals, pasta, and thousands of other delicious foods.

Wheat is one of the world’s most important food crops, along with rice (ranked first) and corn (ranked third). Thousands of products are produced from the grains of this grass.

Wheat may be sold whole (as berries), flaked, cracked, puffed, and ground. Its most frequent use is in breads, followed by baked sweets and grains. Some alcohols are formulated with wheat while lesser-grade grasses are used for animal feed.

Varieties

Thousands of wheat varieties exist. They fall into three categories:

• Soft wheat – Best for sweets and batters that also include baking powder or soda.

• Hard wheat – Most used for bread doughs and other recipes that require eggs and yeast.

• Durum wheat – The base for pasta, which is called semolina. In Italy, semolina is recognized as a grain, not a flour. It is the “hardest” wheat and gluten-rich.

Further classification is given for hard and soft wheats:
• Hard red winter or spring
• Soft red winter
• Hard white
• Soft white

White and red colors reference the shade of the outer hull (the bran).

All types of wheat include the following food components:

Kernel – Commonly known as the endosperm. This part is ground to produce white flours. The germ and bran are removed when the kernel is milled. Retains little nutritive value by comparison to the germ.

Wheat germ – Called the embryo, this is the sprout from which the kernel emerges. It is oily and high in nutrients. Processed to make wheat germ oil and added to salad dressings and cooked dishes. Also sold as a supplement. Wheat germ is good for about one month and should be purchased as needed.

Wheat bran – The protective outer layers that encase the kernel. Very high in fiber, but with less nutrients than the germ. Bran is sold as a fiber supplement that can be spooned over cottage cheese and yogurt. It is often included in muffins and other baked goods. Many cereals and granola products include bran as well.

White flour is comprised of the kernel only. It is sold as:
• All-purpose – Used in an abundance of recipes (such as cornbread) and as a thickener.
• Unbleached – Preferred for yeast bread dough, but not as stable in many baked goods.
• Bread – Higher protein content that all-purpose flour.
• Cake – Low-gluten content.
• Pastry – Low-gluten content.

Whole-wheat flour includes the ground bran and germ. It produces a dense bread product that will not rise as high as white flours. Most commercially-made wheat breads are a blend of white and whole-wheat.

There are other familiar by-products:

• Cracked wheat – A component of many cereals and packaged multi-grain snacks. Also added to baked goods for crunch.

• Couscous – Comes from durum wheat and is pulverized as a small grain.

• Farina – Sifted and ground wheat.

• Bulgur – The main component for tabouleh and some pilafs. Kernels are first steamed, then dried and crushed. Some inner layers of the bran are kept.

Storage Tips

• Keep all flour in airtight containers. Because there are trace oils from the germ remaining in processed flours, they can turn rancid over time.

• White flours will generally keep up to a year (two if refrigerated).

• Wheat flours should be kept cold (or frozen).

Usage Tips

• If keeping any flour cold, allow it to reach room temperature before using.

• From time to time, flour beetles and grain weevils may appear; these typically hitch a ride from the store. Try freezing wheat products (at least four days) before storing in a sealed container. As unappetizing as they appear, the bugs can be sifted out of the product if there are only a few. Discard any products with noticeably large colonies. Immediately remove all goods from the location, clean, and treat shelves with a food-approved insecticide.

Try one of our favorite wheat recipes:
Peanut Biscotti
Flax-Bran Muffins
Gingerbread