Wheat is a grass that is extensively grown for its seed, a cereal grain that is a staple meal in several nations. The genus Triticum includes many varieties of wheat, with common wheat being the most extensively cultivated.
Specifications
• Botanical Name Triticum aestivum
• Common Names Common Wheat, Bread Wheat
• Purity 95%, 98%, 99%
• Grade Grade I, II, III, IV
• Forms Whole Wheat & Wheat Flour
• Moisture Max. 10%
• Cleaning Machine Clean / Sortex Clean
• GMO Non Genetically Modified
• Origin India
Food Products: Wheat flour is a necessary ingredient while making bread. Because it contains gluten, the dough can expand and acquire the necessary stretch ability. Durum wheat is a hard variety that is used to make semolina flour, which is then used to make pasta. Its flour can be found in a lot of recipes for baked goods like cake, cookies, muffins, and more. It is another common element in morning cereals, albeit the majority of them are created with a blend of ingredients or whole grains.
It is utilized as a food source for carbohydrates, which gives energy. Dietary fibres, which are vital for proper meal digestion and gut health maintenance, are abundant in whole wheat. It is an abundant supply of protein, which the body needs to "remodel" other tissues. It is high in iron, magnesium, selenium, and vitamins, specifically the B vitamins.
Because whole wheat contains a high fibre content, eating it is linked to a lower risk of heart disease caused by cholesterol. Because of the fibre content, these products are also beneficial for encouraging fullness in the stomach, which aids in weight management. Its fibre content makes it possible to achieve a clear bowel movement and alleviate the threat of constipation. Additionally, because whole wheat products have a lower index than processed wheat products, they have lower GI levels.
Because fibre slows down the rate at which sugar enters the system, it can help control blood sugar levels.
