How to Use wheat bran and its extracts?
Article Content:
- .Basic Botanical Info.
- .Botanical Description and Identification.
- .History and Origin of Wheat.
- .Beneficial Nutrients and Phytochemicals.
- .Health Benefits of Wheat Bran.
- .Uses of Wheat.
- .Wheat Germ and Wheat Bran Benefits.
- .What is Wheat Germ Oil and its uses?.
- .Botanical Classification of Wheat.
- .Modern Research Update of Wheat Bran.
Uses of Wheat.
Common wheat, best known and most widely cultivated of the wheats, is cultivated for the grain, used whole or ground. Fine ground, it is the source of flour for the world's breadmaking. Main use is for flour and bread-stuffs known by various names throughout the world. Grain also is the source of alcoholic beverages, beer, industrial alcohol made into synthetic rubber and explosives. Bran from flour milling also an important livestock feed; germ is valuable addition to feed concentrate. Grain fed to livestock whole or coarsely ground. Starch is used for pastes and sizing textiles. Straw made into mats, carpets, baskets, and used for packing material, cattle bedding, and paper manufacturing. Some wheat is cut for hay. Wheat grown for grain crop is also used for pasture before the stems elongate and as a temporary pasturage; it is nutritious and palatable.
Many different types of products are derived from the wheat grain including bulgur, flour (white or whole-grain), wheat bran, wheat germ, wheat germ oil and pasta. Wheat flour is used in baked goods such as breads, cookies and muffins.
Although useful as a livestock feed, wheat is used mainly as a human food. It is nutritious, con-centrated, easily stored and transported, and easily processed into various types of food. Unlike any other plant?derived food, wheat contains gluten protein, which enables a leavened dough to rise by forming minute gas cells that hold carbon dioxide during fermentation. This process produces light textured bread.
Wheat supplies about 20 percent of the food calories for the world's people and is a national staple in many countries. In easten Europe and Russia, over 30 percent of the calories consumed come from wheat. The per capita consumption of wheat in the United States exceeds that of any other single food staple. Besides being a high carbohydrate food, wheat contains valuable protein, minerals, and vita-mins. Wheat protein, when balanced by other foods that supply certain amino acids such as lysine, is an efficient source of protein.
Various classes of wheat are used for different purposes. The major classes used for bread in the United States are hard?red spring and hard?red winter. These are the major wheats grown in the Great Plains of the United States. The dominant hard?red spring wheat states are North Dakota, Montana, Minnesota, and South Dakota. The major hard?red winter producing states are Kansas, Okla-homa, Texas, Colorado, and Nebraska. In recent years, some production of hard white wheat has begun in the hard red winter region. These wheats are of higher quality than red wheats, but have been prone to preharvest sprouting. Extensive crop breeding efforts have created modern cultivars that are less susceptible to sprouting than those available in the past.
Durum wheat is produced mainly in very limited areas of North Dakota and surrounding states. Common foods produced from durum wheat are macaroni, spaghetti, and similar products.
Soft red winter wheat is grown principally in the eastern states. Ohio, Missouri, Illinois, Indiana, and Arkansas lead in production of these wheats. Soft wheats are softer in texture and lower in protein than hard wheats. Wheats of this class are generally used in the manufacture of cakes, biscuits, pastry, and other types of flours.
Soft white wheats are soft wheats grown mainly in the northwest areas of the country. Washington, Oregon, Idaho, and Michigan are leading producers. Soft white wheats are used principally for pastry flours and shredded and puffed breakfast foods.
In summary, wheat is the major ingredient in most breads, rolls, crackers, cookies, biscuits, cakes, doughnuts, muffins, pancakes, waffles, noodles, pie crusts, ice cream cones, macaroni, spaghetti, pud-dings, pizza, and many prepared hot and cold breakfast foods. It is also used in baby foods, and is a common thickener in soups, gravies, and sauces. Germ, bran, and malt are additional types of wheat products.
Much of the wheat used for livestock and poultry feed is a by?product of the flour milling industry. Wheat straw is used for livestock bedding. The green forage may be grazed by livestock or used as hay or silage. In many areas of the southern Great Plains, wheat serves a dual purpose by being grazed in the fall and early spring and then harvested as a grain crop. Industrial uses of wheat grain include starch for paste, alcohol, oil, and gluten. The straw may be used for newsprint, paperboard, and other products.
A bushel of wheat weighs 60 pounds.
Wheat (Triticum L.) is grown as a commercial crop in 120 countries and the combined harvest in 2004 was 624 million metric tonnes. The major producers of wheat in 2004 were China, India, U.S.A., Russian Federation, France, Germany, Canada and Australia. Wheat is grown primarily for its grain, is a staple grain food for much of the world population, and has other uses in the livestock feed and industrial sectors.
Commercial wheat is comprised mainly of two species: common, or bread wheat (T. aestivum L.) and durum wheat (T. durum Desf.). Bread wheat is classified into several types, based on the growth habit (spring vs winter) and the hardness of the kernels. Winter wheat requires vernalisation to produce flowers, whereas spring wheat does not have this requirement. The hard types of bread wheat are high in protein, especially gliadins and glutenins. The high levels of these protein fractions in the flour impart elasticity to bread dough and allow it to expand during leavening and baking. Soft wheats are low in protein, and have low levels of gliadin and glutenin. These wheats are milled into flour for use in bakery products such as cakes, pastries, and unleavened breads. Durum wheat produces very hard, almost vitreous kernels due to its high protein content. This wheat is milled into semolina for the production of pasta and couscous.
Harvested wheat consists of a naked kernel, unlike other cereals such as rice, barley or oats that retain their hull (i.e., the palea and lemma). The wheat kernel is loosely enclosed within the palea and lemma of each spikelet; these are eliminated as chaff during threshing. The wheat kernel is milled into white flour by removing the bran, aleurone layers and the germ prior to grinding; whole-wheat flour retains these fractions. By-products of wheat milling include: bran, germ, shorts and middlings. Some of these by-products are used as human food (i.e., bran, germ), and others, as livestock feed. Grain that does not meet the grade for food use can be used as animal feed, mainly for poultry and swine, but also for cattle. Wheat can also be fed as forage, either as pasture prior to stem elongation, or as ensilage. Wheat is also used in the brewing and distilling industries.
Weeds are a major production problem in wheat cultivation. Weeds compete for light, water and nutrients, and can also cause lodging and problems with harvesting. The seeds of several weed species are almost impossible to clean out of harvested wheat (e.g., Avena fatua L. wild oats), causing loss of quality and downgrading of the crop. Weeds can be managed using a combination of cultural practices (e.g., seed bed preparation, use of clean [certified] seed, narrow row spacing, fertilizer banding), integrated weed management (e.g., weed scouting, economic thresholds) and the use of herbicides. Depending on the weed species present, herbicides can be applied before the crop emerges (e.g., amitrole, glyphosate, trifluralin), or after (e.g., 2-4D, bromoxynil, dicamba, fenoxaprop-p-ethyl, MCPA, metsulfuron methyl). The build-up of weed populations can be stemmed by applying herbicides on summer-fallowed fields, and by practicing crop rotation, which allows the use of different herbicides. Rotating among herbicide groups also prevents the development of herbicide-resistant biotypes.
Roundup Ready?wheat (MON 71800) was developed to allow the use of glyphosate, the active ingredient in the herbicide Roundup? as a weed control option in spring wheat production. This genetically engineered spring wheat contains a novel form of the plant enzyme 5-enolpyruvylshikimate-3-phosphate synthase (EPSPS) that allows MON 71800 to survive an otherwise lethal application of glyphosate. The EPSPS gene introduced into MON 71800 was isolated from a strain of the common soil bacterium Agrobacterium tumefaciens strain CP4, and the novel form of the EPSPS enzyme produced by this gene is tolerant to glyphosate.
The EPSPS enzyme is part of the shikimate pathway, an important biochemical pathway in plants involved in the production of aromatic amino acids and other aromatic compounds. When conventional plants are treated with glyphosate, the plants cannot produce the aromatic amino acids needed for growth and survival. EPSPS is present in all plants, bacteria, and fungi. It is not present in animals, since these organisms are unable to synthesize their own aromatic amino acids. Because the aromatic amino acid pathway is not present in mammals, birds, or aquatic life forms, glyphosate has little, if any, toxicity for these organisms. The EPSPS enzyme is naturally present in foods derived from plant and microbial sources. MON 71800 was developed by introducing two CP4 EPSPS genes into the spring wheat variety obwhite?using Agrobacterium-mediated transformation.
The food and livestock safety of MON 71800 wheat was based on: the fact that the CP4 EPSPS proteins constitutes a small amount of the total protein in MON 71800 so there is little dietary exposure; the lack of toxicity or allergenicity of CP4 EPSPS; and by direct laboratory and safety studies of the CP4 EPSPS protein. The nutritional equivalence and wholesomeness of MON 71800 wheat compared to conventional wheat was demonstrated by the analysis of key nutrients in the grain including proximates (e.g., crude protein, crude fat, crude fibre, ash, moisture), total dietary fibre, sugars, starch, amino acid and fatty acid composition, B vitamins and vitamin E, minerals, as well the composition in the anti-nutrient phytic acid.
Wheat is used mainly for food, but substantial quantities are also used as feed for livestock. Some wheat is cut for hay. Wheat grown for the grain crop may also be used for threshing formerly was an important sustainance feed for livestock. Since nearly all wheat is now combined, with the straw scattered in the field, this use is now decreased. As temporary pasturage wheat is nutritious and palatable. As a feed grain, wheat is fed to livestock either whole or after coarse grinding. In either case the feed includes the entire kernels.the barn from flour milling is also an important livestock feed, and the germ is a valuable addition to feed concentrate.
For food, most of the wheat is made into flour, the base of most baked foods as breads, cakes, etc. Macaroni is made from durum wheat. Most of the flour used in this country is white. In making white flour the bran and germ are removed mechanically and the resulting product consists essentially of the ground endosperm. Whole wheat flour is also an important food. Some of the bran and germ separated out in milling also are used as food. In addition to food and feed uses, some wheat is used as a source of starch and in the making of alcoholic beverages.
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1.How to Use wheat bran and its extracts?
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