Description

Organic Flour – Wheat White Flour from Switzerland

For a long time, rye and barley were the main types of cereals in the Alps and spelt in the Central Plateau of Switzerland. Today, wheat is the most important bread-making cereal in Switzerland and the oldest in the world where traces of wheat were found in Mesopotomy 30,000 BC. We could certainly have archaeological evidence in Mesopotamia and the plateaus of Turkey that could date back 60,000 years.

History

There are three different types of wheat in Switzerland. Spelt (Triticum monococcum), derived from wild spelt, is the most original type of wheat.

The emmer (Triticum turgidum subsp. dicoccum) and durum wheat (T. turgidum subsp. durum) are derived from the wild emmer (official science …). This was created by crossing the wild grass of Urartu wheat with goose foot grass. Wild emmer grows in the Nile and Mesopotamia region. Our soft wheat (Triticum aestivum) belongs to the third type and is the result of crossing durum wheat with wild grass “goat’s eye”.

The distribution of this wild herb is located in the continental and temperate part of Asia. It tolerates a cooler climate than crow’s feet grass, which is why durum wheat dominates in the Mediterranean area and soft or bread-making wheat in the more temperate and continental zones. In the Alps, it can be grown at higher altitudes than spelt and emmer.

The first discoveries of wheat in Switzerland date back to the Neolithic Age (4800 BC). However, it was not possible to determine whether these grains belong to bread wheat or durum wheat. Bread has been baked since Stone Age. Thanks to wheat, the transition from flatbread (galette) to crumb bread took place. When preparing the dough, the gluten from the flour mixes to form a dough with an elastic structure. This retains the carbon dioxide that is produced during the fermentation of the dough. The more elastic and stretchy the dough, the better the retention of carbonic acid and the more the dough will be aerated.

Botany

Cereals belong to the grass family (Poaceae ). In botany, the cereal grain represents a fruit. The endosperm and germ are surrounded by several outer layers, and the grains of all types of cereals are surrounded by husks. With wheat and rye, the bales fall during threshing, because they did not grow with the grain. Since the barley grain grew with the bale, as the oat husk, spelt and emmer are very firm, they remain attached to the grain during threshing.

Grasses can be heavily ploughed, but the tillering phase of cereal species is short compared to grazing grasses, but much more substance is stored in the seeds. A grain of wheat is about 90 times heavier than a grain of timothy. The embryo represents 2.5% of the total grain weight, the endosperm 82.5%, the skin of the fruit 5.5%, the integument 2.5% and the aleurone layer 7%. The aleurone layer divides or dissolves emmer and proteins in endosperm into smaller units so that they can be absorbed by the germ.

Nutrition

Wheat contains all the amino acids necessary for the human body. In addition, it contains the 54 fundamental sequences of the mitochondrial DNA of our cells, which means that this cereal is at the origin of human evolution. We understand why the ear of egypt’s sacred red wheat included the 72 codifications of our DNA and this ear had as if by chance a double helix like our DNA. This red wheat was found in jars in tombs of different pharaohs.

Wheat germ (Triticum aestivum)

Average nutritional value per 100 g

Energy supply Joules 1423 kJ

(Calories) (340 kcal)

Main components

Carbohydrates 75.36 g

– Starch 62 g

– Sugars 0.41 g

Dietary fiber 12.7 g

Protein 10.69 g

Fat 1.99 g

– Saturated 0.368 g

– Monounsaturated 0.837 g

– Polyunsaturated 0.227 g

Water 10.42 g

Total ash 1.54 g

Minerals and trace elements

Calcium 34 mg

Copper 0.426 mg

Iron 5.37 mg

Magnesium 90 mg

Manganese 3,406 mg

Phosphorus 402 mg

Potassium 435 mg

Sodium 2 mg

Zinc 3.46 mg

Vitamins

Provitamin A 0.005 mg

Vitamin B1 0.41 mg

Vitamin B2 0.107 mg

Vitamin B3 (or PP) 4.766 mg

Vitamin B5 0.85 mg

Vitamin B6 0.376 mg

Vitamin B8 (or H) 0 mg

Vitamin B9 0.041 mg

Vitamin C 0 mg

Vitamin E 1.01 mg

Vitamin K 0.0019 mg

Amino acids

Aspartic acid 706 mg

Glutamic acid 2746 mg

Alanine 470 mg

Arginine 470 mg

Cystine 293 mg

Glycine 549 mg

Histidine 293 mg

Isoleucine 314 mg

Leucine 373 mg

Lysine 270 mg

Methionine 627 mg

Phenylalanine 1255 mg

Proline 627 mg

Serine 392 mg

Threonine 235 mg

Tryptophan 549 mg