Soft wheat or ordinary - Triticum aestivum L. (T. sativum Lam., T. vulgare Vill) is characterized by a wide variety of appearance. Its different varieties differ primarily in the height of the plants, which varies from 45 to 200 cm. Currently, breeders are consciously trying to breed short plants, because they spend less nutrients on the straw, using them to form grain. In addition, low-growing varieties are more resistant to lodging.
Wheat is extremely polymorphic by the size and appearance of the ear, its color, the presence or absence of awns, their length and color, and the color of the grains. But in all varieties, the ears are two-rowed, the spikelets are sessile, 3-5-flowered (the upper flower is not developed), and the wide side is adjacent to the spike shaft. In many varieties, the lower flower scales bear awns. The grains are oval, with a longitudinal groove, round in cross section, white, yellowish, bronze or almost red.
Archaeological data indicate that already 6-8 thousand years ago wheat was cultivated in the countries of the Near and Middle East, in particular in the territory of modern Turkey, Syria, Iraq, Iran, Turkmenistan, and a little later - in Ancient Egypt. It is difficult to say where this cereal was first grown. Even for Western Europe, the appearance of wheat culture dates back to the period from the 6th to the 2nd millennium BC. e. It has been established that Transcaucasia, Iraq, and Afghanistan have the greatest diversity of wild and cultivated wheat. Undoubtedly, these areas were the birthplace of many varieties of cultivated wheat. The time of appearance of wheat in America and Australia is known quite accurately: it was brought to South America in 1528, to the United States in 1602, in Australia it has been cultivated since 1788, in Canada since 1802. Despite the relatively late the emergence of this crop in America, wheat quickly became widespread there. Now this cereal is cultivated everywhere, in all agricultural regions of the world.
The total area under wheat in all countries of the world in 1989 reached 220 million hectares, which is almost a third of the area occupied by all grain crops, and approximately a fifth of all land cultivated by humans. And this is neither more nor less - almost eightieth of the entire landmass of the globe! No other crop occupies such an area.
Soft wheat is represented by both spring and winter varieties. Spring wheat seedlings can withstand short-term frosts down to -10°C. Winter wheat with deep snow cover can withstand severe frosts, but in winters with little snow it dies at -16-18 C. The growing season of spring wheat is 70-110 days; in winter - 45-50 days in autumn and 75-100 days in spring and summer. Wheat is a self-pollinator.

Economic use of wheat

Wheat is the most common grain crop. The grain fruits are used for food. The nutritional value of wheat grain, like other cereals, is determined primarily by the fact that it accumulates a lot (up to 65%) of starch, as well as protein (10-15%, in the best varieties up to 26%), fat (up to 2% ), mineral salts, B vitamins and PP. Everyone knows what is made from wheat grain. It is ground into flour powder or crushed into larger particles to form cereal.
Wheat flour- the basis of the baking industry. A wide variety of breads and rolls, pies, pancakes, pancakes, * various confectionery products (cookies, gingerbread, crackers, etc.) are baked from it; they make pasta, vermicelli, noodles, and horns. From early childhood we get used to semolina porridge. Not everyone knows that semolina (semolina) is made from wheat grain.
Residents of Russia consume a lot of bread everywhere. It is easily digested and almost completely absorbed by our body. 100 g of bread provides up to 347 calories. It contains 70 - 74% carbohydrates (mainly starch), 10-12% protein and amino acids, mineral salts, vitamins. Although the protein content in it is not very high, we get a third, or even half of our protein requirements from bread products.
White bread is baked from wheat flour, and black bread is baked from rye or a mixture of wheat and rye flour. Some types of black bread are baked from the same wheat flour, but more coarsely ground. In this case, not only the endosperm of the grain, but also the embryo turns into flour. The flour turns out to be darker, but it contains more vitamins than white flour.
Bran, obtained from grain when it is ground into flour and cereals, is an excellent concentrated feed for livestock and poultry. In addition, wheat grains are used to produce feed for domestic animals. Many types of vodka are made from wheat. Wheat straw is used as bedding in livestock buildings, and in cases of lack of feed in winter, it has to be fed to livestock. Straw is used to make some artistic crafts and household utensils. Unfortunately, this raw material for the production of paper and cardboard is practically not used in our country.

Medicinal value of wheat and methods of medicinal use

In ancient times, doctors from India, Greece, Rome, China, Iran and other countries wrote about the medicinal and dietary significance of wheat. Avicenna recommended a paste containing wheat flour, starch and saffron as an effective remedy for removing freckles.
Doctors also widely recommended various bread and flour products made from wheat flour for diseases of the stomach, liver, and kidneys.
In Indo-Tibetan medicine, wheat is considered a popular remedy for the treatment of swelling, wounds and tumors. The medicine, consisting of five types of grains (sesame, wheat, rice, barley and peas), is recommended for the treatment of diseases of blood vessels, tendons, and to enhance lactation.
In folk medicine, various products made from wheat flour, fried wheat grain, young (14-21 days) sprouts, grains with germs, bran, and straw are used as a medicinal and dietary product.

A decoction of wheat bread crumb is used for simple and bloody diarrhea. A crumb of wheat bread soaked in hot milk is applied to abscesses for their maturation and to tumors for their resorption. A decoction of wheat grains is used as a general strengthening drink.
Wheat cereal is boiled with wine or water, applied to purulent wounds; the bandage is changed morning and evening.
An excellent product that has a versatile physiological effect on the body is wheat bran. Wheat bran is very rich in B vitamins, minerals, especially potassium, and fiber, so they are widely used in diets for constipation, obesity, hypertension, cholelithiasis, atherosclerosis. One of their valuable qualities is the ability to slightly reduce the level of sugar in the blood of patients diabetes - The medicine is prepared in the most primitive way: the bran is brewed with boiling milk or just boiling water to a paste-like state, cooled slightly, constantly stirring with a spoon, and the resulting drug is taken during meals in equal portions. At the beginning of treatment, brew one tablespoon of bran per day, then increase the dose, but only on the advice of a doctor, who must monitor the treatment process. A decoction of wheat bran can be used as a vitamin drink. M Method of preparation: add 200 g of bran to 1 liter of boiling water, cook for 1 hour, filter through cheesecloth or a sieve, squeeze out the remaining broth and filter again.
The decoction can be drunk 0.5 -1 glass 3-4 times a day before meals.
Sometimes the broth is added to soups or kvass is made from it. For this purpose, for every 0.5 liter of broth, add 25 g of sugar and 5 g of yeast.
People drink this decoction with honey for inflammation of the upper respiratory tract, especially with a strong cough. Poultices are made from bran, and lotions are made from bran decoction to soften rough skin.
Doctors recommend a decoction of wheat bran to normalize stool if you are prone to constipation.
In Tajik folk medicine, various homemade pasta soups with the addition of onions and peppers are prescribed as a diaphoretic, antipyretic, and dietary remedy.
During the postpartum period, women in labor are prescribed a stew made from fried flour.
For elderly people and people with chronic constipation, fried wheat is recommended in the amount of 50 - 100 g 2-3 times a day before meals. In the spring, delicious delicacies are prepared from 2- and 3-week-old wheat sprouts - sumanak, the intake of which is of great importance for the prevention of constipation.
Fresh juice from germs or unripe wheat, 0.5 cups 2-3 times a day for 20 minutes. before meals is recommended for the treatment of infertility in men and women.
Wheat food products play a significant role in the preparation of therapeutic and preventive diets. In particular, the high calorie content and almost complete absence of fiber provide semolina with one of the first places in baby food and in diets for malnutrition and gastrointestinal diseases. A recipe and baking technology for many types of medicinal bread have been developed.
Bread and bakery products with low acidity are included in the diet for gastritis, gastric and duodenal ulcers.
For patients with diabetes and obesity, a recipe for bread with a reduced amount of carbohydrates has been developed - protein-wheat and protein-bran bread. For patients suffering from kidney and cardiovascular diseases - achloride, salt-free bread; for chronic renal failure - protein-free, salt-free bread and protein-free bread made from wheat starch.
For those suffering from intestinal atony, chronic colitis with a tendency to constipation, grain bread “Zdorovye” and Barvikha, doctor’s bread with the addition of crushed grain and bran are useful.
Bread made from fine flour is better in taste than bread made from coarse flour. However, it contains less minerals, vitamins and fiber.
Fresh bread has a soggy effect and is digested much more difficult and slower than stale bread, so fresh bread is not recommended for patients with gastric and duodenal ulcers. Dried, as well as stale or yesterday-baked bread has a less soggy effect and is easier to tolerate in diseases of the stomach and intestines.
The fatty oil obtained from the germ of wheat grain, rich in vitamin E, has medicinal use. Wheat oil has a beneficial effect in the treatment of severe abscesses, gout, intermittent claudication and other diseases. In addition to oil, an extract containing vitamins E (up to 90 mg%), F and other biologically active substances is obtained from wheat germ.
Starch from wheat grain is also used in medicine. In the form of a decoction it is used as an enveloping agent. It is even more widely used as a filler in the manufacture of tablets and ointments. It is also used as baby powder.
To remove radioactive substances from the body, microwave-treated wheat bran is useful - 1 tablespoon 2 times a day in soups and porridges. Eating sprouted grains is extremely beneficial for cancer patients. The grains themselves, especially their shell, contain vitamin B - auxon, which is an important stimulator of the human body.
People of any age can eat sprouted grains. Changes for the better come within 2 - 3 weeks. It is characteristic that those who consume sprouted grains experience almost complete immunity to colds.
The effect of sprouted grain on children with diseased lungs, susceptible to rickets and dystrophy, is absolutely obvious.
Since the beneficial substances contained in grains are easily oxidized, they need to be cooked every day. A day before preparing it (for example, porridge or jelly), you need to take grain at the rate of 50-100 g per person, rinse thoroughly in running water, and pour cold boiled (preferably spring or well) water. Drain off anything that floats to the surface. Leave a layer of water at the level of the top layer of wheat grain. Place the bowl with grain in a warm place, covering it with a paper napkin to prevent dust. In 24 hours. the wheat must germinate. The grains will develop small white sprouts up to 1 mm long. This is exactly what is needed. If they are larger or greener, it is already poison, not medicine!
The grains with sprouts are passed through a meat grinder twice. If not all grains have sprouted, only the sprouted ones need to be selected. Pour the grain passed through a meat grinder into boiling water, cover with a lid and let it brew. Do not boil the porridge! You can insist until the porridge has cooled down. You can add butter, honey, salt to it, but not sugar.
Daily porridge from sprouted grain treats, in addition to oncology, tuberculosis, bronchitis, pneumonia, stomach and duodenal ulcers, eczema, and inhibits stone formation in the body. It has been noticed that the original hair color and thickness are restored, as well as visual acuity, coordination of movements, and teeth are strengthened.
Sprouted grain is rightfully considered an elixir of youth, longevity, and health.

One of the criteria for a healthy lifestyle is healthy eating. Healthy eating is a very broad topic that we will gradually cover. Today we’ll talk about a product that is always on our table in one form or another - wheat.

According to Indian legend, living souls fall to the ground along with rain. Those that fell on the field with grains enter the grains and live in them. When a man eats cereals, the souls from them enter the seed and give good offspring. From the point of view of Ayurveda, cereals are responsible for good digestion, causing a rise in Agni in the body. Today we will talk about one of the cereals - wheat.

Wheat has a sweet taste, strengthens the muscles of the body and promotes sexual potency - for this reason, the monks consumed wheat in small quantities and coarsely ground. If you have to do hard physical work, then you can eat more wheat, otherwise it will warm up your passions.

Some dry background information:

Soft and durum wheat grains contain from 11.6 to 12.5% ​​protein, about 60% carbohydrates, 1.5% fat, essential oil, hemicellulose, fiber, starch, pectin, glucose, fructose, lactose, maltose, raffinose, vitamin E, F, B1, B2, B6, C, PP, carotene, niacin, choline, biotin, folacin. Wheat contains macro- and microelements such as potassium, calcium, silicon, magnesium, sodium, sulfur, phosphorus, chlorine, aluminum, boron, vanadium, iron, iodine, cobalt, manganese, copper, molybdenum, nickel, tin, selenium, silver , strontium, titanium, chromium, zinc, zirconium. Wheat contains 3.4% essential amino acids (valine 520, isoleucine 470, leucine 860, lysine 360, methionine 180, threonine 390, tryptophan 150, phenylalanine 500) and 8.4% nonessential amino acids (alanine 460, arginine 610, aspartic acid 670, histidine 350, glycine 470, glutamic acid 3350, proline 1290, serine 600, tyrosine 370, cystine 230). The most valuable part of the grain is the germ; it is rich in important microelements and germ oil, which are so beneficial for the body. Sprouted wheat is healthier because... at the time of germination, the level of vitamins and antibiotics, as well as growth stimulants and biologically active components, increases several times. So, for example, the level of vitamin B2 in sprouted wheat is 10 times higher.

Wheat sprouts stimulate the body's metabolism and hematopoietic functions. Their regular intake improves gastrointestinal motility, improves immunity, and compensates for vitamin and mineral deficiencies. Wheat bran is an effective means for normalizing weight; it is also used to soften and nourish the skin for cosmetic purposes. Pectins in wheat suppress putrefactive processes in the intestines and promote healing of the mucous wall.

While traveling around Khakassia, I was introduced to “Talgan” - dried and ground 2-3 week old wheat sprouts. A few spoons filled with water or milk are a substitute for a full breakfast, lunch or dinner. During long campaigns, Talgan was the only food for the nomadic Khakass. Shamans use it as a remedy for people weakened by illness and to normalize the digestive processes of the intestines. This is not surprising, since germ extract has long been used to treat muscular dystrophies.

A decoction of wheat with honey perfectly restores strength both after physical strain and after a long illness. It helps very well with coughs, colds and respiratory diseases.

Wheat is the most widespread grain with a large number of varieties and species, it is reasonable to suspect that some varieties are more beneficial than others. How to understand this diversity? It’s easy – just narrow the entire range to two types: durum and soft wheat. Hard or polish, has an elastic and flexible straw that does not break during threshing, easily separating the grains from the chaff. The grain is ribbed, long, similar to rye. When flattened, it crumbles into small pieces and has a translucent appearance with a yellowish tint. The second type, soft or English, has a fragile straw with short, pot-bellied grains that are difficult to separate. When pressed, the grains are easily flattened, with a white core inside.

How to determine what type of buns, cakes and pastries are made from, because manufacturers do not write the type of flour grains, limiting themselves only to a description of its type... Friable and light flour is obtained only from soft wheat flour, therefore, all your “gluttonous affairs” have the root of evil on the sides and where the waist once was stomach. Durum wheat grains are used to make things that should keep their shape - pasta, muesli, etc.

Why are soft varieties worse and hard ones better?

Firstly, due to the complex structure of carbohydrates in solid varieties, the body requires additional effort to digest them - the digestive fire increases, improving metabolic processes.

Secondly, in solid varieties there is no fat, which facilitates the absorption of protein and carbohydrates, absorbing nutrients almost completely. Soft varieties contain starch, which makes them especially high in calories.

Third, this already applies to pasta; soft wheat protein is absorbed by our body only after high-temperature treatment (over 180 degrees). And durum wheat protein needs only the boiling point of water to break down. This is why durum wheat pasta does not become overcooked and retains all the beneficial properties of the grain.

Control shot towards soft wheat or, fourthly, durum wheat contains 4 essential amino acids - building blocks for our body. Our body does not produce them, but receives them from food. They ensure normal metabolism in the body, reduce cholesterol levels in the blood, increase immunity, and fight cardiovascular diseases.

Where to apply all the information received? Refuse first-grade flour when buying it home. Choose coarse and dark-colored flour - it is usually more expensive and is labeled. You can bake bread at home - durum flour is not bad for baking and is quite suitable for muffins, pies and cakes, you just need to get used to it.

Buying noodles, spaghetti or pasta will also be an easy task for you if you pay attention to the color - it should be amber yellow without any inclusions. It is good to identify a quality manufacturer for spaghetti - “hard” varieties bend well and are difficult to break. “Soft” varieties have increased fragility and a rough surface. When cooked, “hard” varieties do not become soft and do not stick together into a monotonous mess, retaining their color.

Don’t be afraid to take “pasta” from Italy, Greece or France - there “soft” pasta is considered counterfeit and is punishable by law. If you believe your eyes, ears and sense of smell, then inspect, smell and feel the packaging in detail for information about the composition. The higher the protein (protein) content, the better the quality of the flour. Start considering a “candidate for the basket” from 11.5 g. Also, durum pasta is designated “Group A”; everything else is regular flour. Don’t let “1st or 2nd grade” bother you either - leave it in the firebox on the store shelf.

Many types of wheat are native to Russia, Azerbaijan and Italy. The wheat culture was known in the countries of Central Asia, Greece and Bulgaria 6 - 7 thousand years BC. e.

Wheat - one of the most important cereal crops. It is the main food crop for the majority of the world's population. It is cultivated in all parts of the world, in more than 80 countries. The value of wheat grain lies in the fact that it is capable of forming gluten, which is important for baking bread and bakery products, making pasta, and producing semolina. Bread made from wheat flour is of better quality, more tasty and more digestible than bread made from grains of other crops (rye, barley, oats, corn). Wheat flour and products based on it have high nutritional value, many of them have therapeutic or preventive purposes. Wheat flour and starch are also used for cosmetic, medical, technical and other purposes.

Wheat - annual crop. The wheat inflorescence is a complex spike of white, red, smoky gray or black color. The spike consists of a segmented spike shaft and spikelets located on its ledges. On each ledge of the spikelet there is one spikelet, consisting of two glumes and two or more flowers. The lower flower scales sometimes have an awn. The fruit is a grain, on which a deep groove is clearly visible.

Cultivated in Russia winter and spring wheat. Winter wheat, as it is more winter-hardy than spring wheat, is sown in the warmer southern and central regions of the country. This is the North Caucasus, the region of the Central Black Earth Region, the south of the Volga region. The share of spring wheat accounts for 55-60% of the total sown area under wheat, the share of winter wheat - 40-45%.

Wheat is represented by a wide variety of species - there are more than 20 of them. However, two types of wheat are of practical importance:

• soft, or ordinary (Triticum vulgare),
• hard (Triticum durum).

The names “soft” and “hard” are botanical classification terms. Depending on the variety and growing conditions, soft wheat grain can have a mealy, semi-vitreous or completely glassy consistency, and the surface color can range from white to dark red. Types of soft wheat Winter or spring crops are common, semi-winter crops are less common. Soft wheat in Russia accounts for more than 95% of all plantings of this crop. Soft wheat is used to produce mainly food flour - baking and general purpose.

Durum wheat intended mainly for the production of pasta flour and cereals. Durum wheat requires a continental climate, clean, undepleted soils; in terms of yield, it is usually 2 - 5 c/ha inferior to soft wheat. Abroad, durum wheat is called durum wheat, since the term “durum” is imprecise and can be attributed to varieties of highly glassy soft wheat with high hardness index. For example, in the US standard, wheat is divided into 8 types:

• durum,
• hard grain red grain spring,
• hard-grain red-grain winter,
• soft grain red grain winter,
• solid grain white grain,
• soft grain white grain,
• atypical and mixed wheat.

In our country, all varieties of soft wheat are usually divided into three groups according to baking quality, or flour strength (the ability of flour during the cooking process to form dough with certain physical properties):

• strong,
• valuable in quality (medium strength),
• weak.

Strong wheat It has a high content and good quality of gluten. Flour from such wheat forms dough with high elastic properties, good stability, and the ability to retain carbon dioxide during fermentation and baking, which makes it possible to obtain good quality bread and is very important for mechanized baking. Expensive types of bread are baked from such flour; it can be used as an improver for batches of flour with weak gluten.

Valuable wheat(3rd class) - medium in strength, has good baking properties. Bread is made from valuable wheat flour of good quality. It does not require the addition of strong wheat flour, but cannot effectively improve weak wheat flour.

weak wheat has a low gluten content (below 18%) or has reduced quality gluten. Flour made from it has low baking properties.

The food group includes soft wheat of the 1st, 2nd, 3rd and 4th classes according to GOST R 52554-2006; wheat of the 5th class is intended for feed or technical purposes.

In accordance with the commodity classification adopted in Russia, standard wheat must have certain indicators of gluten content and quality.

When forming batches of grain and trading operations, the protein content is taken into account, for the determination of which, in contrast to the determination of gluten, express methods and instruments are used. Entering the world grain market, Russia brings its standards into line with those generally accepted in world practice. This kind of work has been going on for many years.

Durum wheat(durum) differs from soft in color, grain shape, and endosperm consistency. Its grain mass consists mainly of completely glassy grains and is used exclusively for the production of pasta flour. Since high-quality pasta can only be obtained from flour made from durum wheat grains of the 1st and 2nd classes, increased demands are placed on such grain. The price of durum wheat grain is, as a rule, 1.3 - 1.5 times higher than soft wheat grain, which is similar in gluten content and quality.

Currently, 421 varieties of wheat are included in the State Register, including 176 varieties of winter (type IV), 184 of spring (types I, III), 57 of durum wheat (type II).

Triticum aestivum

Pharmacy name

Wheat starch

Part used

Cereals (grain, flour, bran), straw

Collection time

July-September

Description

Soft wheat is an annual cereal 50-150 cm high. The leaves are alternate, broad-linear, flat. The inflorescence is a complex spike, with very short awns or awnless. The fruiting caryopsis is 1.0-1.5 cm long and 0.3-0.5 cm wide. It has numerous varieties and varieties.

Part used

Grain, flour, bran, straw. Grain contains starch and other carbohydrates, proteins, enzymes, fat, fiber, phosphorus, potassium, and magnesium. The multivitamin preparation frecholin, proposed for the treatment of progressive muscle atrophy, was obtained from the germ of grain wheat.

Collection and preparation

The ears are cut, dried and threshed, then the grains are separated from the remaining straw.

Growing

Wheat is the oldest agricultural crop, the basis of nutrition for residents of temperate and subtropical climates. Two types are cultivated - soft and durum wheat. Common wheat is mostly cultivated - winter and spring. Wheat is grown in nutritious, well-drained soil. Propagated in spring by sowing seeds, which germinate within a few days.

Application

Wheat is used in folk medicine as an internal and external remedy. A decoction of wheat bran with the addition of honey is drunk for respiratory diseases and used for laxative enemas. A decoction of wheat grains has strengthening properties and is used when you need to restore strength after a serious illness. The pulp, soaked in hot milk, is applied to abscesses and tumors. A decoction and poultice of wheat bran is used as a cosmetic product that softens the skin. In official medicine, wheat starch is used. It is used in powders and ointments, as an enveloping agent (in enemas), and in surgery for fixed bandages made from starch bandages.