How to cook wheat
Information for wheat in our free cooking ingredients collection.
Wheat
Wheat is among the oldest of grain crops. Major wheat-producing areas include the United States, whose Great Plains are considered the “breadbasket of the world”, Canada, China, western Europe, Ukraine, Kazakhstan, Russia, India, Pakistan, and Australia.
Wheat is an annual plant that grows between 2 and 4 feet high, depending on the variety of wheat grown and growing conditions. The grains are contained in a bearded spike developed by the plant. Unlike many other grains, it can be difficult to cultivate. Nevertheless, it is easily one of the most common grains grown around the world. Only rice rivals it in production.
Most of the wheat grown in the world is eaten by humans, often in the form of bread. Wheat’s high gluten content makes it particularly well adapted for this use. Because of this, wheat flour is the framework for almost all baked goods and pasta. Wheat also is used in the manufacture of beer and whiskey.
The three major types of wheat are:
Hard - Hard wheat is high in protein (10 to 14 percent). It is also high in gluten content, which gives the flour elasticity and makes it particularly suitable for yeast breads.
Soft - The low-protein (6 to 10 percent) flour is lower in gluten. It’s often used to make “softer” baked goods, such as cakes.
Durum - This is the hardest wheat grown and is highest in gluten. Despite that, it is not used in baked goods. Instead, it is used to make semolina, the main ingredient of pasta.
Wheat also is classified according to the time of year it is planted. Spring wheat, as its name suggests, is sown in the spring. Winter wheat is grown in areas with more moderate winters and is sown in the late fall.
Literally thousands of products are made from wheat-flour, bread, and pasta are just the fundamental items. Wholewheat products, however, are the most nutritious because they have not been milled as extensively as more refined products. Whole-wheat products include the following:
Cracked wheat - As the name implies, this is wheat seed that has been broken into small pieces. It can be finely or coarsely cracked.
Bulgur - A popular ingredient in many Middle East dishes, bulgur is a type of cracked wheat that has been steam-cooked and dried. Because of this, it does not require as much cooking time as other whole-wheat products. Bulgur is used for making tabbouleh (a well-known Middle East cuisine favorite), cereal, and pilaf. It is available in a variety of grinds, from fine to coarse.
Farina - A breakfast favorite, farina is perhaps better known as Cream of Wheat. It is made from the endosperm of the wheat seed, which is then milled very finely. Farina can be used in dumplings, main dishes, or desserts, particularly in Indian and Greek cuisine.
Wheat flakes - Also known as rolled wheat, these are wheat seeds that have been flattened. They look like rolled oats, although they are slightly larger and thicker. Although it might be easy to picture these as the main component of many cold breakfast cereals, wheat flakes are not the product used in these cereals.
Groats or wheat berries - These are other names for wheat seeds sold whole. Because they have undergone very little milling, these are among the most nutritious of wheat products.
How to cook wheat
If buying whole-wheat kernels in bulk, wash the product before use to remove debris. Those that are packaged typically do not need to be rinsed.
The various forms of whole wheat that are used in hot cereals or served as side dishes are generally cooked by adding water to them and simmering until the water is gone. Cooking time varies, although a general rule is that cracked wheat requires less cooking time than whole wheat. Most whole-wheat products have cooking instructions on their labels. Because the wheat germ contains fat, whole-wheat grain and products made from it should be refrigerated to prevent spoiling.
Serving suggestions
Whole-wheat products can be served on their own as a hot cereal or pilaf. They also can be added to other dishes for extra nutrition and taste. Cracked wheat, for example, is added to bread for extra crunch and nutrition. Wheat flakes make excellent additions to hot cereals or baked goods. Wheat groats have a strong, nut-like flavor. They are used in bread doughs or soups or are served on their own as a pilaf, for example. Wheat groats also can be eaten sprouted.
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