What kind of cereals are obtained from wheat: names and useful properties

Wheat is one of the most popular crops in the world. Our article is devoted to a story about what kind of cereals are made from wheat, for which they are valued and what can be cooked from them.

Semolina

In the Old Testament there is a mention of the manna of heaven, which is considered an analogue of semolina. Probably, the Lord sent this food to the Jews during their forty years of wandering, it is not by chance that the semolina porridge perfectly restores strength and raises vitality.

From semolina cereals make porridge, pies, dumplings, casseroles, little bits, cutlets, pancakes, soufflé, mousses and puddings. Often it is used for thickening soups, sauces and gravies.

Semolina is produced from wheat of hard and soft varieties. On the package this is indicated by the letters T and M. Accordingly, the croup of hard wheat is marked with the letter T, and from the soft - with the letter M. Sometimes the varieties are mixed, then the labeling contains two letters - TM.

They produce mango at flour mills. It is a kind of by-product when grinding wheat for flour. Semolina from wheat is ground grain of 0.25-0.75 mm wheat grain, intended for long grain grinding. This is in the bulk of the pellet of endosperm remaining on the screen during flour sifting.

Semolina from hard wheat has a yellowish color. The grain is vitreous, with sharp edges. Taste of porridge from such a manga is more saturated, it has a large structure and boils worse than semolina porridge from soft wheat.

Semolina grade M of white color, quickly boiled. The porridge turns out to be homogeneous and smooth.

Manna porridge is ideal for dietary nutrition, since it contains only 2% of fiber. It is very well absorbed and recommended for postoperative recovery, in addition, it is indispensable for violations of the gastrointestinal tract. This is the only porridge that is digested and absorbed in the lower part of the intestine. Manka removes mucus and fat from the body.

However, like any product, the manga has not only positive properties, but also negative ones. Phosphorus, contained in semolina, binds calcium salts and thus interferes with their assimilation. In addition, there is a lot of gluten in this croup, which means that it is contraindicated for those who have allergies to gluten.

Cereals from wheat are high in calories, so those who are afraid of gaining excess weight, they are recommended not to eat in the evening, but in the mornings and not every day, and alternating with other dishes.

Polba

In recent years, the menu of our table has significantly expanded. In addition to the dishes brought from abroad, we were given the opportunity to try products that were present in the diet of our distant ancestors. This concerns the polba, which is mentioned in Pushkin's fairy tale "The Tale of the Priest and of his Balda Worker." Polba is a variety of wheat with unique properties. Adherents of a healthy diet necessarily include it in their diet.

This wheat belongs to soft varieties with non-diluted films. According to the microbiological composition, the poultry significantly exceeds the wheat of the hard varieties. Most of the nutrients, including vegetable protein, which is almost 40% perish, are in the shell and germ. Before grinding, the seeds are germinated and dried.

Such cereal contains the maximum amount of useful substances for which wheat is so valued: vitamins B (1,2,3,6 and 9), PP, A and E, about 20 amino acids, iron, copper, potassium, calcium, phosphorus, Boron, vanadium, iodine, cobalt and manganese.

Poltava

In our country, in industrialized fashion, in the Soviet years in large quantities, the following types of cereals from wheat were produced: manna, Poltava and artek.

Poltava is produced from hard, under-milled wheat. Grain is crushed into large fractions and is used as food. Poltava contains a large amount of fiber, so it is often added to animal feed. In cooking, it is used to make cereals and soups on milk or water.

Before cooking, grains should be rinsed in cold water, then brought to a boil and drained with water formed on its surface by foam. Again, pour water and bring to a boil, add salt to taste and then cook on low heat, stirring occasionally. It is best to cook such porridge in the oven, where it will be evenly warmed from all sides. In the cooking water, you can add milk in a ratio of 1: 1.

Artek

The world's food market is extremely popular and very numerous are a variety of cereals from wheat. Kinds, their names sometimes seem very strange, but with a detailed study of the etymology of these words, everything becomes clear and logical. The word "artek" in translation from Crimean Tatar means "the best", so it is not surprising that the best pioneer camp of the Soviet Union, as well as the croup, which first began to do for the pioneer camps, received this name. It is noteworthy that the consonant "artek" word "artos" is taken from the Greek language and means "bread". Since the time of the first Christians, this word has become part of the usual vocabulary of the Orthodox Church - during the multi-day fasts, at the end of the Liturgy, pieces of artosa are handed out to the believers to maintain their strength. This is a special wheat bread, which not only gives endurance, but also cures all diseases.

In addition, I want to say that only the best varieties of hard wheat get a grain of artek. Before grinding, the grains are completely freed from the shell and embryo. For this reason, the microbiological composition of the artek is inferior to that of Poltava, but according to the taste, porridge from the artek far exceeds both Poltava and semolina.

The grains of the artek look like a manga, but a little larger. In contrast to semolina, when processing grains for the artek, wheat is not subjected to high-temperature processing. The porridge of the artek is viscous and dense. Groats are well boiled and grow very much in volume.

Before cooking, the artek is not washed, but only sifted through a fine sieve. Cook it on low heat with constant stirring. For soups this groats do not fit, but for casseroles the best filler is not found. Artek is perfectly combined with meat products, as well as with vegetables.

Bulgur

Bulgur is called not only specially processed wheat grain, but also dishes from this product - porridge and pilaf. The prime cost of bulgur is much higher than domestic cereals from crushed wheat. The fact is that when working out bulgur, crushed grain is subjected to heat treatment, which increases the shelf life of this product.

About Bulgur is also known from the Bible books. This cereal several millennia remains an unchanged component of a large number of dishes of southern cuisine. Mature ears are threshed, the grain is cleaned and cooked until soft. Then the water is drained, and the wheat is laid on baking trays for drying. Periodically they are shaken and turned over so as not to form mold. When the grains darken, wrinkle and harden, they are again moistened and beaten in order for the shell to crack. Then they are dried again. The dried grain is thrown in front of the jet of injected air, which easily carries away the detached husks. Purified in this way, the kernels are sieved and smeared. When grinding with the help of different types of sieve, calibration takes place. On the output there are several kinds of bulgur with different size of grains. The largest goes for the preparation of pilaf and dolma, the average for salads, stuffed vegetables and soups, and the smallest for kufta and desserts.

Tarhonja

Tarhonya is wheat, which is very popular in the countries of the former Austro-Hungarian Empire. In former times, women did it on their own, but now factory production is in place and groats can be bought in the store.

To make a Tarkhoni, you need wheat flour, eggs, water and a little salt. A rather steep dough is mixed and left for half an hour to stabilize. After that, the dough is wiped through a sieve and dried in the sun or in an oven. Store groats in canvas bags in dry ventilated rooms. Tarhonya is used in soups, side dishes and as an independent dish.

Here is one of the traditional Hungarian ways of cooking tarhoni. In the frying pan you need to melt the fat and put the groats into it. As soon as it starts to gild, immediately pour boiling water, add salt and favorite condiments - greens, tomatoes, garlic, paprika and others, to your taste. You can not overcook the rump, otherwise it will become bitter. With water, too, do not overdo it, otherwise the tarchoni will become viscous. As soon as the grains are sufficiently softened - serve to the table. Garnish can be as vegetables, and meat or fish.

Couscous

Cusk, like Bulgur is also the name of wheat cereals and dishes from it. This type of wheat cereals was borrowed from the Berber and Maghreb national cuisines.

Currently, there is an industrial production of couscous. The basis of cereals - large factions, remaining after grinding flour, that is, a manga. The semolina is wetted, sprinkled with flour and rubbed until large balls with a diameter of up to 2 mm are obtained. Then it is sieved, dried and packed.

Traditionally, couscous is cooked for a couple, but it is permissible and just pour it with boiling water, add butter and salt and leave for a few minutes for swelling. In this form, you can eat couscous. It is delicious both independently and as an alternative to rice and pasta in the appropriate dishes.

If there is a desire to prepare a traditional East African dish, then you can try to do this with a conventional pan-steamer. At the bottom of her water is poured, and not gauze is laid gauze. It is needed to ensure that the grains do not fail and receive a sufficient amount of hot wet steam. The traditional couscous is prepared for a long time, about an hour, sometimes in two steps - after the first half-hour steam processing it is slightly cooled and dried. As a result, couscous gains a homogeneous structure both inside and outside. Then the grain is sent to steam again. With this method couscous is friable, well-boiled and greatly increased in volume. To cusk does not stick together, gauze during cooking should be shaken from time to time.

Ptitim

Ptitim is called the Turkish bulgur. These are cereals of durum wheat. By the way of production, birdlife is not much different from couscous, but it has a more smooth structure.

Ptitim is very popular in Israel. The history of the appearance of this cereal is very remarkable. In the middle of the twentieth century, when the Jews began to leave the Maghreb countries massively and populate the newly formed state of Israel, they brought with them the dishes of the national cuisines of the peoples of Africa. Israeli Prime Minister Ben-Gurion has set a task for the population to form a list of national products that will be included in the kosher menu. So couscous was renamed into bird and took an honorary place in the list of dishes of Jewish cuisine. For the external resemblance to the Italian rhizoni and the original story, the people were called birdlike by the rice of Ben-Gurion. If you ask any Israeli what is called wheat croup, named after the legendary politician, you will get a funny answer: "Rice Ben-Gurion".

Somewhat later, birds were made in the form of various small figures, as well as painted with natural food colors.

Before use in food, the bird is boiled in salt water. It is suitable for garnishes for meat, fish and vegetable dishes. No less good birdship and as an independent dish. There is a lot of variety of condiments and sauces for birdwatch.

Fricke

Currently, a very large number of different cereals from wheat are produced all over the world. What croup is considered the most useful, one can not say for sure - each has its own properties and microbiological composition. Nevertheless, one of the most useful wheat groats is frecke. Some sources call it the universal food of the future, although the age of this cereal is at least several centuries old. In the Baghdad cookbook of the 13th century, it is mentioned in a recipe for a meat dish with cinnamon, zira, coriander and fatty fat.

Fricke is produced from young wheat, which has reached food maturity but has not yet hardened. Wheat is mowed, harvested in sheaves and dried in the sun. The dried ears of corn are burned on fire so that the straw and shell are burned, and the grains are intact. Because they are immature and contain a lot of water, they do not burn. The seeds are harvested and threshed in order to remove the remains of the husks, then spread out not with baking sheets and again dried in the sun. After they reach the necessary texture, color and taste, they are crushed. Externally, the freak resembles bulgur, but differs from it both in color and taste.

Fricke has a low glycemic index, so it is recommended for people with diabetes. In addition, this crop has four times more fiber, consisting of indigestible fiber than in other similar cereals. This property allows you to include frecke in the list of products that help purify the gastrointestinal tract from toxins and slags, as well as for weight loss.

Farro

Farro - Italian cereals from wheat. The name is still little to say to the Russians, but it is well known to the inhabitants of the Apennine peninsula.

Farro - a variety of wheat and the name of cereals, very popular in Italy. On the territory of this country farro cultivated almost 5 000 years. Of porro make cereals, which in taste and consumer qualities are not inferior to the more widespread varieties of wheat. The cereal semi-finished products from porcelain are boiled and subjected to shock freezing in low-temperature refrigerators. Before use in food, they are thawed at room temperature, scalded with boiling water and served to the table, seasoned with spices or sauces.

Triticale

Croup of wheat, whose name sounds like triticale, is an amphidiploid (hybrid) of wheat and rye. Initially, this variety was excreted as a forage crop, however, the selection work brought the triticale to perfection, creating a herb superior to the parents in many respects. If you ask yourself: "From wheat, what cereal has the most chances to take the lead in the food market? твет сложится сам собой: «Конечно, тритикале!». ", About the twist will develop itself:" Of course, triticale! ".

Unfortunately, triticale is still very rare in our country, and this is despite the fact that in the 20s of the last century, breeders Meyser, Derzhavin, Pisarev and others brought out some very successful wheat and rye hybrids for food and fodder purposes. Despite the unpretentiousness and high yield, on the territory of the USSR triticale did not get accustomed. Currently, it is grown in Poland, Belarus, Australia, Germany and France. Triticale can be found in shops with products for a healthy diet. It almost does not contain gluten, and protein, vegetable fats and lysine in it is much larger than in wheat and rye.

As for what kind of cereals are obtained from wheat triticale, then the answer is quite simple - the same as those obtained from other varieties of this cereal. The consumer properties of cereals from triticale are similar to those of cereals from normal wheat. Before eating, they must be boiled in salted water, and then used as a filler for soups, garnishes for second courses of meat or fish. From triticale, you get delicious dairy, meat and lean porridges.

Some time ago, when cereal flakes started to enter, the wheat cereals began to be undeservedly criticized. And yet you should not impoverish your diet. We tried as much as possible to tell you about the most different useful and very tasty cereals from wheat. We hope that now they will take a well-deserved place in your kitchen.