Ad
related to: hard red wheat berries use in laboratory equipment video
Search results
Results From The WOW.Com Content Network
A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk. [1] Botanically, it is a type of fruit called a caryopsis . [ 2 ] Wheat berries are eaten as a grain, have a tan to reddish-brown color, and can vary in gluten and protein content from 6–9% ("soft") to 10–14% ("hard").
In the United States, about 40% of the total wheat production is of a strain known as hard red winter wheat, with soft red winter wheat contributing another 15% of the annual wheat crop. There are also winter varieties of white wheat. [4] Soft red winter wheat is also grown in the Canadian province of Ontario, along with white winter wheat. [5]
The wheat berries' outer protective shell is the bran. The bran is rich in dietary fiber and fatty acids , and contains significant quantities of starch, protein, vitamins, and minerals. The germ is a source of several nutrients, [ 5 ] including vitamin E, folate, phosphorus, thiamin, zinc, and magnesium, as well as fatty acids and fatty alcohols.
To an article without mention: This is a redirect to an article without any mention of the redirected word or phrase.. For titles that are obvious omissions from target articles, check the rcat index for more specific templates to use instead of this rcat – examples: {{R from misspelling}} for misspellings of article titles or {{R from incorrect name}} for wrong names.
In the United States, wheat is classified into classes and sub-classes. In classes, wheat is split into eight different groups: hard red spring, hard red winter, soft red winter, durum, hard white, soft white, mixed and un-classed wheat. These classes are further subdivided into five grades (US. No.1-5), [15] with the exception of unclassed wheat.
It is a hard, bread wheat with straws 0.9 to 1.5 metres tall. [2] From the mid-1800s until the early 1900s, Red Fife was the dominant variety of wheat grown in Canada and the northern United States, prized for its hardiness, rust resistance, yield, and milling and baking qualities. [3]
While mostly similar to the US Hard Red Spring wheat, the classification caused inconsistencies, so Argentina introduced three new classes of wheat, with all names using a prefix Trigo Dura Argentina (TDA) and a number. [75] The grain classification in Australia is within the purview of its National Pool Classification Panel.
Einkorn wheat is low-yielding but can survive on poor, dry, marginal soils where other varieties of wheat will not. It is primarily eaten boiled in whole grains or in porridge. [ 5 ] As with other ancient varieties of wheat such as emmer , Einkorn is a "covered wheat" as its kernels do not break free from its seed coat ( glume ) with threshing.