Wheat is considered to be one of the most widely grown and consumed grains in the world. With its versatility and adaptability, it has become a staple food in many countries, serving as a source of nourishment and sustenance for millions of people. However, you may be surprised to know that there are various types and varieties of wheat, each with unique characteristics and purposes. In this article, we will delve deeper into the world of wheat and explore the different types and varieties that exist.
1. Common or Bread Wheat:
This is the most widely cultivated type of wheat, accounting for almost 95% of the global wheat production. As the name suggests, bread wheat is primarily used in making bread due to its high gluten content, which provides elasticity and a chewy texture to bread dough. It is also used to make pastries, cakes, and other baked goods. Common wheat can be further classified into two subtypes: hard red and soft white. Hard red wheat is used to make high-protein bread, while soft white wheat is used for cakes and pastries due to its lower gluten content.
2. Durum or Macaroni Wheat:
Durum wheat is a hard type of wheat that is primarily used to make semolina flour, which is used to produce pasta and noodles. It has a rich, nutty flavor and a high protein content, making it ideal for pasta production. Durum wheat is also used to make couscous, bulgur, and some types of bread.
3. Club Wheat:
Club wheat is a type of wheat that is primarily grown in the Pacific Northwest region of the United States. It is a low-protein, soft wheat that is used to make crackers, cookies, and other types of baked goods. Its name comes from the fact that it was initially grown by a small group of farmers who formed a club to market their wheat collectively.
4. Spelt Wheat:
Spelt wheat is an ancient variety of wheat that has gained popularity in recent years due to its nutritional value. It has a higher protein and mineral content compared to common wheat and is a good source of fiber and B vitamins. Spelt is commonly used in making bread, pasta, and other baked goods.
5. Emmer Wheat:
Emmer wheat, also known as farro, is believed to be one of the oldest cultivated grains in the world. It has a rich, nutty flavor and is high in protein, fiber, and essential minerals. Emmer wheat is mainly used in making bread, pasta, and soups.
6. Kamut Wheat:
Kamut is another ancient variety of wheat with a history dating back to Ancient Egypt. It has a rich, buttery flavor and is high in protein and essential minerals. Kamut is often used in making bread, pasta, and breakfast cereals.
7. Einkorn Wheat:
Einkorn wheat is known to be the oldest variety of wheat and is believed to have been cultivated around 10,000 years ago. It has a sweet, nutty flavor and contains higher levels of protein, essential minerals, and antioxidants compared to common wheat. Einkorn is used to make bread, pasta, and other baked goods.
In conclusion, wheat is a diverse and versatile grain with many types and varieties that serve different purposes. Whether it’s for making bread, pasta, or other baked goods, each type of wheat has its unique characteristics and nutritional value. As consumers, it is essential to be aware of the different types and varieties of wheat and choose the one that best suits our needs and dietary preferences. So the next time you enjoy a slice of bread or a bowl of pasta, remember the types of wheat that make it all possible.