Wheat – Whole Flour
$ 25.00
Description
Organic Flour – Wheat Whole 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
Additional information
Weight | 0.5 lbs |
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