the endosperm, and the part of institutions (germ).
History.
Prehistoric people already familiar with the properties of wheat and other grain crops as a food source. Based on the excavation archaeologists, wheat is estimated to come from the area around the Red Sea and the Mediterranean Sea, the area around Turkey, Syria, Iraq and Iran. China's history shows that the cultivation of wheat has been around since 2700 BC.Classification.
Wheat is a human staple food, animal feed and industrial materials which use carbohydrates as raw materials. Wheat can be classified by texture wheat seed (kernel), the color of the seed coat (bran), and the growing season. Based on kernel texture, wheat is classified into hard, soft and durum. Meanwhile, based on the color of bran, wheat is classified into red (red) and white (white). For the season, divided into winter wheat (winter) and spring (spring). However, in general wheat classified into hard wheat, soft wheat and durum wheat.T. aestivum (hard wheat).
T. aestivum is the species most widely cultivated grain in the world and is widely used as a raw material for making bread because it has a high protein content. This grain has the characteristics of the outer skin is brown, hard seeds, and high water absorbent. Each grain is composed of two to five grains.T. compactum (soft wheat).
T. compactum is a different species and only slightly planted. Each grain consists of three to five, white to red, the seeds are soft, absorbent low water and low protein content. This type of wheat is typically used to make biscuits and sometimes make bread.T. durum (durum wheat).
T. durum is a special type of wheat. The hallmark of this wheat is inside (the endosperm) yellow, not white, like a kind of wheat in general and have a tougher seed, and have brown skin. This type of wheat used to make pasta products, such as macaroni, spaghetti and other pasta products.Morphology seeds.
In general, kernel ofal shape with a length of 6-8 mm and a diameter of 2-3 mm. As with other types of cereals, wheat has a hard texture. Seeds of wheat consists of three parts, namely the skin (bran), the endosperm, and the part of institutions (germ). The skin of the grain was not easily separated as an integral part of a grain of wheat, but the skin can usually be separated through the milling process.Bran.
Bran is the outer skin of wheat and as many as 14.5% of the total wheat. Bran consists of five layers, namely the epidermis (3.9%), epikarp (0.9%), endocarp (0.9%), testa (0.6%), and aleurone (9%). Bran has granulation larger than pollard, and contains protein and high fiber content so that both consumed large livestock. The epidermis is the outermost part of wheat grains, contains a lot of dust when exposed to water will be tough and not easily broken. This phenomenon is utilized in milling wheat into flour so that the epidermal layer contained in wheat seed is not destroyed and pollute the flour produced. Most of the proteins contained in bran is a soluble protein (albumin and globulin).Endosperm.
Endosperm is the largest part of the grain of wheat (80-83%) that contains a lot of protein, starch, and water. In the milling process, this part will be taken as much as possible to be transformed into flour with a certain level of refinement. In this section there is also a gray substance that abortion will be smaller when approaching the core and will be even greater if approached skin.Institutions.
Institutions contained in wheat seed of 2.5-3%. Institutions are the reserves of foods that contain a lot of fat and are part of the cell is still alive even after harvesting. Around the surviving parts are few molecules of glucose, minerals, proteins, and enzymes. In good condition, will occur ie germination of wheat seeds will grow into new wheat crop. Germination is one thing that should be avoided at this stage of wheat seed storage. Germination is influenced by several factors, including conditions of high humidity, relatively warm temperatures and abundant oxygen content.Institution or essence of an embryo in wheat grain crop. Percentage reach 2.5-3% of the whole grain. The color is golden brown and shaped flakes. Unfortunately, the production of wheat flour, wheat essence removed during the purification process of wheat seed. This is because the vegetable oil content is high on the essence of wheat flour so that the discharge will prevent that are not easily oxidized, rancid and durable when stored.
Wheat flour.
Wheat flour is flour or fine powder derived from grain, and used as the base material maker of cakes, noodles and bread. Words in Indonesian flour is absorbed from the Portuguese language, trigo, which means "grain".Wheat flour contains a lot of starch, which is a complex carbohydrate which is insoluble in water. Wheat flour also contains protein in the form of gluten, which plays a role in determining the resilience of food made from wheat. Wheat flour is also derived from wheat, the difference comes from the seeds of wheat flour paste, while the whole-wheat flour (whole wheat flour) derived from wheat husk along the ground.
Manufacture of flour.
Wheat flour obtained from the milling of wheat grains undergo several stages of processing (Paul & Helen 1972). Some stages of the treatment process is the preparation stage and the stage of milling. The preparation stage includes the process of cleaning (cleaning), dampening (humidification), and air conditioning (conditioning). In the dry stage, the grain is cleaned of impurities such as dust, grains other than wheat (such as corn, soy), wheat bran, wheat stems, rocks, gravel, metal, and others. Contaminants that must be separated from the grain before the milling process. The use of coarse sieve and magnet can separate foreign objects and metal substance contained in wheat. Small contaminants require special treatment to separate it from the grain.Wheat that has been cleaned to experience the next process is the process of dampening and conditioning. Dampening process is the process of adding water to the mixture of wheat having the desired moisture content. Dampening process depends on the water content of the grain, density, and hardness of wheat grains. The amount of water added can be mathematically calculated using the equation:
W = (M2 - M1) / (100 - M2) \ times Q
W is the amount of water added (kg), M2 is the desired moisture content (%), M1 is the initial grain moisture content (%), and Q is the weight of wheat (kg).
After going through the process of further dampening wheat suffered conditioning by adding water to the grain and allowed to stand for a certain time so that the water is completely absorbed. This stage aims to create bran into clay so it is not destroyed at the time of grinding and can achieve a moisture content of wheat flour with as well as facilitate the endosperm regardless of skin and soften the endosperm.
The next stage is the stage of milling which includes the process breaking, reduction, sizing, and tailings. The principle of the milling process is to separate the endosperm from the aleurone cell layer or layers of the skin. Beginning with the breaking process, endosperm crushed into particles of uniform size about the size of flour in powder form. The next milling stage reduction process, ie endosperm crushed reduced again into flour, for further sifted to be separated from the bran and pollard. During the grinding process resulting by-products such as bran, pollard, pellets and flour industries. The objective of this grinding stage to obtain a high extraction results with good quality flour. Flour good process generally produces 74-84% wheat flour bran and pollard while approximately 20-26%. Wheat production was analyzed in the laboratory quality control to be analyzed the contents in wheat flour that includes the determination of moisture content, ash content, protein content and gluten content, color test, test farinograph, ekstensograph, alveograph, amylograph, as well as microbiological analysis.
The type of wheat flour.
High protein flour (bread flour): wheat flour which contains high protein content, between 11% -13%, is used as an ingredient in bread, noodles, pasta and donuts.Moderate-protein flour / multipurpose (all purpose flour): flour containing protein content was approximately 8% -10%, is used as material for baking cake.
Low protein flour (pastry flour): contains protein approximately 6% -8%, generally used to make cookies crunchy, like crackers or chips or fried skin.
Nutrition wheat institution.
Wheat institution is a part that is rich in various nutrients with many health benefits. Institutions wheat has a high content of nutrients such as dietary fiber, protein, vitamins B1, B2, B3, B6, folic acid, magnesium, copper, phosphorus, zinc, manganese and selenium. In addition, this section is also a good source of vitamin E, iron and essential fatty acids. With a low sodium content and contains no cholesterol reinforces the essence of wheat as the most nutritious part of the grain. Thank you for reading this article.Written and posted by Bambang Sunarno. sunarnobambang86@gmail.com
author:
https://plus.google.com/105319704331231770941.
name: Bambang Sunarno.
http://primadonablog.blogspot.com/2015/08/did-you-plant-wheat.html
DatePublished: August 25 2015 at 11:52
Tag : Did you plant wheat.
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