Wheat is one of the most popular crops in the world. Our article is dedicated to the story of which cereals are made from wheat, what they are valued for and what can be made from them.
Semolina
In the Old Testament there is a mention of manna from heaven, which is considered an analogue of semolina. Probably, the Lord sent precisely this food to the Jews during their forty years of wandering, it is no coincidence that semolina perfectly restores strength and improves vitality.
Porridge, pies, dumplings, casseroles, meatballs, meatballs, pancakes, soufflés, mousses and puddings are made from semolina . Often it is used to thicken soups, sauces and gravy.
Semolina is produced from hard and soft wheat. On the packaging this is indicated by the letters T and M. Accordingly, durum wheat groats are marked with the letter T, and soft cereals with the letter M. Sometimes the varieties are mixed, then the marking contains two letters - TM.
They produce semolina at flour mills. It is a kind of by-product when grinding wheat into flour. Semolina from wheat is a grain of wheat , milled to a value of 0.25-0.75 mm, intended for varietal grinding. This is the bulk of the grains of endosperm remaining on the sieve during the sifting of flour.
Durum semolina has a yellowish color. The grains are glassy, with sharp edges. The taste of porridge from such semolina is more saturated, it has a coarse structure and boils worse than semolina porridge from soft wheat varieties.
Semolina brand M white, quickly digested. Porridge is homogeneous and smooth.
Semolina porridge is ideal for diet food, as it contains only 2% fiber. It is very well absorbed and recommended for postoperative recovery, in addition, it is indispensable for violations of the gastrointestinal tract. This is the only porridge that is digested and absorbed in the lower intestine. Manka removes mucus and fat from the body.
However, like any product, semolina has not only positive properties, but also negative ones. Phosphorus contained in semolina binds calcium salts and thus interferes with their absorption. In addition, this croup has a lot of gluten, which means that it is contraindicated for those who are allergic to gluten.
Wheat cereals are high in calories, so those who are afraid to gain excess weight are recommended to eat them not in the evening, but in the morning and not every day, but alternating with other dishes.
Spelled
In recent years, the menu of our table has expanded significantly. In addition to dishes brought from abroad, we got the opportunity to try the products that were present in the diet of our distant ancestors. This concerns the spelling, which is mentioned in the tale of A. S. Pushkin "The Tale of the Priest and his Worker Balda." Spelled is a wheat variety that has unique properties. Adherents of a healthy diet must include it in their diet.
This wheat belongs to the soft varieties with non-threshing films. According to the microbiological composition, spelled is significantly superior to durum wheat. Most of the nutrients, including vegetable protein, which in the spelled is almost 40%, are in the shell and embryo. Before grinding, the grain is germinated and dried.
Such porridge contains the maximum amount of nutrients for which wheat is so valued - these are B vitamins (1,2,3,6 and 9), PP, A and E, about 20 amino acids, iron, copper, potassium, calcium, phosphorus, boron, vanadium, iodine, cobalt and manganese.
Poltava
In our country, in the industrial way, even in the Soviet years, the following types of wheat were produced in large quantities: semolina, Poltava and Artek.
Poltava is produced from durum wheat. The grain is crushed into large fractions and in this form is used for food. Poltava contains a large amount of fiber, so it is often added to animal feed. In cooking, it is used to make cereals and soups in milk or water.
Before cooking, grits should be washed in cold water, then bring to a boil and drain the foam with the foam formed on its surface. Pour water again and bring to a boil, add salt to taste and continue to cook over low heat, stirring occasionally. It is best to cook such porridge in the oven, where it will warm evenly from all sides. In cooking water, you can add milk in a ratio of 1: 1.
Artek
On the world food market, a wide variety of wheat cereals are extremely popular and very numerous. Species, their names sometimes seem very strange, but with a detailed study of the etymology of these words, everything becomes clear and logical. The word "artek" in translation from Crimean Tatar means "best", so it is not surprising that the best pioneer camp in the Soviet Union, as well as groats, which in the beginning were made for pioneer camps, received this name. It is noteworthy that the word "artos" consonant with "artek" is taken from the Greek language and means "bread". From the time of the first Christians, this word entered the usual vocabulary of the Orthodox Church - during the many days of fasting, at the end of the Liturgy, pieces of artos are distributed to believers to maintain strength. This is a special wheat bread that not only gives stamina, but also cures all diseases.
In addition, I want to say that only from the best varieties of durum wheat they get artek groats. Before grinding, the grains are completely freed from the shell and the germ. For this reason, the microbiological composition of the artek is inferior to the Poltava, but in taste, the porridge from the artek is significantly superior to both the Poltava and semolina.
Artek grains are similar to semolina, but slightly larger. Unlike semolina, when processing grain for artek, wheat is not subjected to high-temperature processing. Artek porridge is viscous and thick. Groats are well boiled and very much increased in volume.
Before cooking, the artek is not washed, but only sifted through a fine sieve. Cook it on low heat with constant stirring. This cereal is not suitable for soups, but there is no better filler for casseroles. Artek goes well with both meat products and vegetables.
Bulgur
Bulgur is called not only specially processed wheat grain, but also dishes from this product - cereals and pilaf. The cost of bulgur is significantly higher than domestic crushed wheat cereals. The fact is that during the development of bulgur, crushed grain is subjected to heat treatment, which helps to increase the shelf life of this product.
Bulgur is also known from biblical books. This cereal for several millennia remains an unchanged component of a large number of southern dishes. Mature ears are threshed, the grain is cleaned and boiled until soft. Then the water is drained, and the wheat is laid out on baking sheets for drying. They are shaken periodically and turned over so that mold does not form. When the grains become darker, wrinkle and harden, they are again moistened and beaten so that the shell cracked. Then it is dried again. The dried grain is tossed in front of a jet of injected air, which easily carries away the detached husk. The kernels thus purified are sieved and ground. When grinding using different types of sieves, calibration takes place. The output is several types of bulgur with different grain sizes. The largest is for cooking pilaf and dolma, the middle for salads, stuffed vegetables and soups, and the smallest for kufta and desserts.
Tarhonya
Tarkhonya - wheat groats, which is very popular in the countries of the former Austro-Hungarian Empire. In the old days, women made it on their own, but now factory production has been established and cereals can be bought at the store.
To make tarragon, you need wheat flour, eggs, water and a little salt. A rather steep dough is kneaded and left for half an hour to stabilize. After that, the dough is wiped through a sieve and dried in the sun or in the oven. Store cereals in linen bags in dry ventilated rooms. Tarkhonya is used in soups, side dishes and as an independent dish.
Here is one of the traditional Hungarian methods of cooking tarragon. In a pan, you need to melt the fat and put the groats in it. As soon as it starts to golden, pour boiling water immediately, add salt and your favorite seasonings - herbs, tomatoes, garlic, paprika and others to your taste. Cereals cannot be overcooked, otherwise it will become bitter. You should not overdo it with water, otherwise tarragon will become viscous. As soon as the grains are soft enough - serve. Garnish can be both vegetables and meat or fish.
Couscous
Couscous, like bulgur, is also the name of wheat groats and dishes from it. This type of wheat groats was borrowed from the Berber and Maghreb national cuisines.
Currently, industrial production of couscous has been established. Groats are based on large fractions remaining after grinding flour, that is semolina. Semolina is wetted, sprinkled with flour and rubbed to obtain large balls with a diameter of up to 2 mm. Then it is sieved, dried and packaged.
Traditionally, couscous is steamed, but it is permissible and simple to pour boiling water on it, add oil and salt and leave it to swell for several minutes. In this form, couscous can be eaten. It is tasty both on its own and as an alternative to rice and pasta in the corresponding dishes.
If you want to cook a traditional East African dish, then you can try to implement this using an ordinary steamer pan. Water is poured on its bottom, and gauze is not placed on the grid. It is needed so that the grains do not fail and receive a sufficient amount of hot moist steam. Traditional couscous is prepared for a long time, about an hour, sometimes in two stages - after the first half-hour steam treatment it is slightly cooled and dried. As a result, couscous acquires a homogeneous structure both inside and outside. Then the grains are again sent to steam. With this method, couscous is crumbly, well-boiled and greatly increased in volume. To prevent couscous from sticking together, gauze should be shaken from time to time.
Ptim
Ptitim is called Turkish Bulgur. This is a cereal made from durum wheat. According to the production method, ptim is not very different from couscous, but has a smoother structure.
Ptim is very popular in Israel. The history of the appearance of this cereal here is very remarkable. In the mid-twentieth century, when Jews began to leave the Maghreb countries en masse and populate the newly formed state of Israel, they brought with them dishes of national cuisines of the peoples of Africa. Israeli Prime Minister Ben-Gurion has set the population the task of creating a list of national products that will be included in the kosher menu. So couscous was renamed ptitim and took pride of place in the list of Jewish dishes. For their external resemblance to the Italian risoni and the original history, the people began to call the Ben-Gurion rice the people of the city. If you ask any Israeli what is the name of wheat groats, named after the legendary politician, you will get a funny answer: "Ben-Gurion Rice."
Somewhat later, they began to make birds in the form of a variety of small figures, as well as staining them with natural food colors.
Before use in food, ptim is boiled in salt water. It is suitable for garnishes for meat, fish and vegetable dishes. No less good and as an independent dish. For ptitima, there are a wide variety of seasonings and sauces.
Frike
Currently, around the world a very large number of a variety of cereals from wheat is produced. Which cereal is considered the most useful, one cannot say for sure - each one has its own properties and microbiological composition. Nevertheless, one of the most useful wheat cereals is considered to be freek. Some sources call it the universal food of the future, although the age of this cereal is at least several centuries old. In a 13th-century Baghdad cookbook, it is mentioned in a meat recipe with cinnamon, zira, coriander and fat tail fat.
Fricke is produced from young wheat that has reached food maturity, but has not yet hardened. Wheat is mowed, harvested in sheaves and dried in the sun. The dried ears are burned on a fire so that the straw and shell are burnt, and the grains remain intact. Since they are immature and contain a lot of water, they do not burn. Grains are collected and threshed to remove the remaining husks, then laid out on baking sheets and dried again in the sun. Upon reaching the necessary texture, color and taste, they are crushed. Outwardly, fricky resembles bulgur, but differs from it both in color and in taste.
Fricke has a low glycemic index, so it is recommended for people with diabetes. In addition, this cereal has four times more dietary fiber consisting of non-digestible fiber than other similar cereals. This property allows you to include freek in the list of products that help cleanse the gastrointestinal tract from toxins and toxins, as well as for weight loss.
Farro
Farro - Italian wheat groats. This name says little to the Russians so far, but it is well known to the inhabitants of the Apennine Peninsula.
Farro is a wheat variety and the name of cereals, very popular in Italy. In the territory of this country, farro has been cultivated for almost 5,000 years. They make cereal from farro, which in taste and consumer qualities is in no way inferior to the more common varieties of wheat. Semi-finished farro products are boiled and subjected to shock freezing in low-temperature refrigerators. Before use in food, they are thawed at room temperature, scalded with boiling water and served to the table, seasoned with spices or sauces.
Triticale
Wheat groats, whose name sounds like triticale, is an amphidiploid (hybrid) of wheat and rye. Initially, this variety was bred as a fodder crop, however, breeding work brought the triticale to perfection, creating a cereal that surpasses parents in many respects. If you ask yourself: “From wheat, which cereal has the greatest chances to take the lead in the food market? ", About the answer will develop by itself:" Of course, triticale! ".
Unfortunately, triticale is still very rare in our country, and this despite the fact that in the 20s of the last century domestic breeders Meyser, Derzhavin, Pisarev and others bred several very successful hybrids of wheat and rye for food and feed purposes. Despite the unpretentiousness and high productivity, triticale did not take root in the USSR. Currently, it is grown in Poland, Belarus, Australia, Germany and France. Triticale can be found in health food stores. It almost does not contain gluten, and protein, vegetable fats and lysine in it is much more than in wheat and rye.
As for which cereals are obtained from triticale wheat, the answer is quite simple - the same as those obtained from other varieties of this cereal. Consumer properties of cereals from triticale are similar to properties of cereals from ordinary wheat. Before eating, they need to be boiled in salt water, and then used as a filler for soups, side dishes for meat or fish main dishes. Triticale makes delicious milk, meat and lean porridge.
Some time ago, when cereal flakes came into fashion, wheat cereals began to be undeservedly criticized. And yet you should not impoverish your diet. We tried to tell in as much detail as possible about a variety of useful and very tasty wheat cereals. We hope that now they will take their rightful place in your kitchen.