Hybrid wheat flour

                 

            Hybrid wheat flour

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wheat, any of several species of cereal grasses of the genus Triticum (family Poaceae) and their edible grains. Wheat is one of the oldest and most important of the cereal crops. Of the thousands of varieties known, the most important are common wheat (Triticum aestivum), used to make bread; durum wheat.The mature wheat grain comprises three groups of major components, starch, proteins, and cell wall polysaccharides, which together account for about 90% of the dry weight, and minor components that include lipids, terpenoids, phenolics, minerals, and vitamins.

In  addition to being a major source of starch and energy, wheat also provides substantial amounts of a number of components which are essential or beneficial for health, notably protein, vitamins (notably B vitamins), dietary fiber, and phytochemicals.

The flour is used chiefly for making bread, chapattis, biscuits, cakes, pastry and similar articles. Wheat flakes are used as breakfast food.

It  forms the staple food for people in northern and north-western parts of the country.

Nutrition facts

Wheat is mainly composed of carbs but also has moderate amounts of proteins

Here are the nutrition facts for 3.5 ounces (100 grams) of whole-grain wheat flour .

• Calories: 340

• Water: 11%

• Protein: 13.2 grams

• Carbs: 72 grams

• Sugar: 0.4 grams

• Fiber: 10.7 grams

• Fat: 2.5 grams

Vitamins and minerals

Whole wheat is a good source of several vitamins and minerals.

As with most cereal grains, the amount of minerals depends on the soil in which it’s grown.

Hybrid wheat

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Hybrid seeds have some advantages: they are easier and faster to grow, they adapt better to stress, and they produce plants with larger fruit, higher yields, disease resistance, and longer shelf life thanheirlooms.

Hybrid Hybrid seed production requires the enforcement of an efficient cross-pollination between wheat inbred lines that overcomes the naturally autogamous pollination mode of wheat. can produce more uniform results across fields than conventional wheat, and may deliver better yields on poor soil,Hybrid seed production requires the enforcement of an efficient cross-pollination between wheat inbred lines that overcomes the naturally autogamous pollination mode of wheat.

Gluten content in wheat

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The gluten content of wheat is approximately proportional to the protein content and usually ranges between 70 and 75% of total protein content.

IN SIMPLE WORDS 

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Wheat flour spoils within 15 days in normal days.

It spoils within 7 days in rainy days.

But packaged flour does not spoil for at least 6 months.

Because so many chemicals and preservatives are added to that flour.

Due to which its nutritional value becomes very minimum.

Wheat being a hybrid, the amount of gluten in it is very high.

This gluten gets stuck in the intestines of our stomach.

Due to which big, big, diseases, diabetes, cancer etc.

You must have heard that there is a lot of wheat in Punjab and Haryana.There wheat bread is eaten a lot.

Most of the cancer patients are also in the same fields where more bread is eaten.

Report of the National Institute of Nutrition, Hyderabad.

Eating wheat flour is causing cancer and diabetes.

Mix millet, maize, jowar in wheat flour.

Eating wheat mixed with other grains.

It is very good for our health. 

The amount of gluten in hybrid wheat has increased a lot.

And its nutritional value is very low.

 

Must eat wheat bread, but mix other grains in it thoughtfully.

Thanks to all 

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