WHEAT (GAHOON

              WHEAT (GAHOON)

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Wheat is thought to have first been cultivated in the Fertile Crescent, an area in the Middle East spreading from Jordan, Palestine, and Lebanon to Syria, Turkey, Iraq, and Iran 

Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food.

Durum wheat, often known as pasta wheat or macaroni wheat, is grown in India. It is also one of the best quality wheat variety in India.

Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasing as a result of the worldwide industrialization process and the westernization of the diet.

Wheat is an important source of carbohydrates. Globally, it is the leading source of vegetable proteins in human food, having a protein content of about 13%, which is relatively high compared to other major cereals           But relatively low in protein quality for supplying essential amino acids. When eaten as the whole grain, wheat is a source of multiple nutrients and          dietary fiber.

In a small part of the general population, gluten – the major part of wheat protein – can trigger coeliac disease, noncoeliac gluten sensitivity, gluten ataxia, and dermatitis herpetiformis.

Wheat Breeding 

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Wheat has also been the subject of mutation breeding, with the use of gamma, x-rays, ultraviolet light, and sometimes harsh chemicals. The varieties of wheat created through these methods.Bread wheat with high grain iron and zinc content has been developed through gamma radiation breeding, and through conventional selection breeding.

International wheat breeding is led by CIMMYT in Mexico. ICARDA is another major public sector international wheat breeder,

Hybrid wheats

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Because wheat self-pollinates, creating hybrid seed is extremely labor-intensive; the high cost of hybrid wheat seed relative to its moderate benefits have kept farmers from adopting them widely despite nearly 90 years of effort.

F1 hybrid wheat cultivars should not be confused with wheat cultivars deriving from standard plant breeding, which may descend from hybrid crosses further back in its ancestry. Heterosis or hybrid vigor (as in the familiar F1 hybrids of maize) occurs in common (hexaploid) wheat, but it is difficult to produce seed of hybrid cultivars on a commercial scale as is done with maize because wheat flowers are perfect in the botanical sense, meaning they have both male and female parts, and normally self-pollinate. Commercial hybrid wheat seed has been produced using chemical hybridizing agents, plant growth regulators that selectively interfere with pollen development, or naturally occurring cytoplasmic male sterility systems. Hybrid wheat has been a limited commercial success in Europe.

Gluten

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Modern bread wheat varieties have been cross-bred to contain greater amounts of gluten,       which affords significant advantages for improving the quality of breads and pastas from a functional point of view.                   Gluten is a protein found in many grains, including wheat, barley, and rye. It's common in foods such as bread, pasta, pizza, and cereal. Gluten provides no essential nutrients. People with celiac disease have an immune reaction that is triggered by eating gluten.

In manufacturing wheat products, gluten is valuable to impart viscoelastic functional qualities in dough enabling the preparation of diverse processed foods such as breads, noodles, and pasta that facilitate wheat consumption.

Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, muesli, pancakes, pasta, pies, pastries, pizza, semolina, cakes, cookies, muffins, rolls, doughnuts, gravy, beer, vodka, boza (a fermented beverage), and breakfast cereals.

     Nutrition

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In 100 grams, wheat provides 327 kilocalories) of food energy and is a rich source (20% or more of the Daily Value, DV) of multiple essential nutrients, such as protein, dietary fiber, manganese, phosphorus and niacin (table). Several B vitamins and other dietary minerals are in significant content. Wheat is 13% water, 71% carbohydrates, and 1.5% fat. Its 13% protein content is mostly gluten (75–80% of the protein in wheat).

           Concerns

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In genetically susceptible people, gluten – a major part of wheat protein – can trigger coeliac disease.

Other diseases triggered by eating wheat are non-coeliac gluten sensitivity

Because of the consumption of wheat by millions of people in our country.

Keep battling with diseases.

After 1901 wheat production at commercial level.

before 1901 Eating flour of millet, gram, jowar etc.

Which is called coarse grain.

If you want to be healthy?

Remove wheat flour completely from your life.

Products made from wheat.

Your body is yours, how you take care of it depends on you.

             Thanks to all 

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