Grain Products - Wheat

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Grains > Grain Products > Grain Products - Wheat

Wheat Products

Described below are some of the products (including flour) created directly from wheat. Other than a few exceptions, products that are created after the grain has been ground into flour are not described since they are so numerous.

Cracked Wheat

A form of wheat in which whole-wheat berries have been crushed or "cracked" into smaller pieces. Cracked wheat is used as an ingredient in cracked grain and multi-grain breads, pilafs, stuffings, and breakfast cereals, providing a crunchy texture with a nutty flavor. The smaller pieces have the advantage of cooking faster than whole-grain wheat. Cracked wheat, which is available in coarse, medium, and fine textures, can be found in many large food stores and natural food and health food stores.

Bulgur

Bulgur is wheat that has been parboiled, dried, and cracked. This process decreases the time that is required when cooking bulgur. When cooked, it has a chewy texture and a delicious nutty flavor. Bulgur produced from hard red wheat is darker in color and has a richer flavor than bulgur produced from soft white wheat. Bulgur is a traditional ingredient in Middle Eastern cooking and can be used in salads, soups, stews, casseroles, or stuffings and can also be added as an extender to some meat products, such as hamburgers.

Bulgur is available in several granulation sizes: the finer the grind, the less time is required for cooking the bulgur. Bulgur contains the wheat germ, which can cause it to become rancid over time. Long-term storage is not an option unless the bulgur is tightly wrapped and stored in the freezer.

Wheat Flour

Flour from wheat is created by grinding wheat grain into a powdered substance that varies from very soft to coarse in texture. When wheat flour is mixed with liquid, gluten is formed. Gluten is the substance that provides dough with elasticity and the ability to stretch as the leavening agent produces carbon dioxide gas, which enables the dough to rise effectively. This characteristic has resulted in the universal popularity of wheat flour varieties. The more protein in the flour (as is the case with hard wheat flour), the more gluten is formed when the flour is mixed with liquid. However, some recipes require that baked items not rise excessively so using flour with less gluten forming capability (soft wheat varieties) is better for this purpose. There are many types of wheat flour available including all-purpose flour, bread flour, whole-wheat flour (as shown), self-rising flour, and pastry flour.

Farina

Farina is a type of flour or meal made from almost any type of grain, nut, or starchy root, but is most often made from wheat. It is usually boiled in water to create a bland tasting hot breakfast cereal or it can be used as an ingredient in other dishes. Farina is produced with removal of the bran from hulled wheat grains and then grinding the grains into a powder. The endosperm and germ are the components of the grain that remain.

Shredded Wheat

Shredded wheat is made from wheat grains that have been steel-cut and then processed into small bits or continuous narrow strands of wheat that are combined, shaped, and roasted into a small, medium, or large ready-to-eat, biscuit-shaped cereal.

Wheat Flakes

Whole-wheat flakes are kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition. Wheat flakes are still considered to be a form of uncooked grain and not a ready-to-eat cereal, but ready-to-eat-cereals are produced from the flakes.

Couscous

Couscous is produced from cracked durum wheat that has been steamed and allowed to dry. It has a pellet like appearance and it is able to absorb the flavors of the other ingredients that are added to it. Couscous expands to become a light and fluffy mass when cooked. Couscous produced from refined durum wheat is yellow in color and has a mild flavor, while whole durum wheat couscous has a tan or buff color and a more pronounced flavor.

As a very popular addition to North African dishes, couscous is often served as an accompaniment to stews, meats, vegetables and other savory dishes that include sauces or gravy. In addition, it can be served as a hot cereal topped with sugar or syrup.

Couscous can be stored for long periods of time in an airtight container. Couscous may also be referred to as Cous Cous, Israeli couscous (a larger variety of couscous), or Moroccan pasta. The varieties of couscous can be purchased plain, in bulk, or in commercially prepared mixes that include the couscous and a flavoring packet. The different flavorings may combine a variety of seasonings and ingredients including, herbs, spices, nuts, and dried vegetables or fruits.

Couscous and Israeli Couscous

Wheat Germ

Wheat germ is the embryo of a seed or kernel of wheat, located at the bottom center of the kernel next to the stem. It is the part of a kernel that sprouts to become a new plant and it is the only part of the kernel that contains fat. The germ (and the remainder of the inner kernel) is covered by several thin layers, which are known as the bran layers. Wheat germ is highly nutritious, providing protein, fat, vitamins, and minerals. During the production of some types of wheat flour, the germ is often removed, as is the case when producing refined white flour, but the germ is not removed when producing whole-wheat flour.

Wheat Germ Oil

Wheat germ oil is an edible oil extracted from the germ, or embryo of the wheat kernel. It is a rich source of vitamin E and is often used as a health supplement. It can also be used to create delicious salad dressings and it is surprisingly good when it is added to freshly cooked pasta. Like other edible oils, it should be stored in a sealed container in a cool, dark location. Wheat germ oil is available in well-stocked food stores and health food and natural food stores.

Seitan

Seitan is a food, made from wheat gluten, which is rich in protein and is used in many vegetarian dishes. It has a firm, chewy, meat-like texture and a neutral flavor. The neutral flavor allows it to absorb the flavors of other ingredients. Seitan is available in square or rectangle wrapped cakes in the refrigerator section of Asian markets and health food stores. It is also sold in powdered form, called wheat gluten, which is mixed with water when used, but it does not have the same chewy texture of the packaged seitan.