WHEAT: The king of grains is the foundation of good bread
making. It contains the highest amount of gluten of any grain. This becomes
the elastic part of the dough and holds the yeast bubbles within the bread causing the
bread to rise. The gluten in wheat is the only gluten that can be removed from the
rest of the grain. Wheat also ranks first because of its nutritional value.
At the bottom the germ is the beginning of the plant's rebirth. Above the germs the
endosperm, a protein and calorie rich food reservoir that will fuel the plant as it
germinates. Protecting both is a hard coat, impermeable for decades, to anything but
the warmth and moisture that will bring the seed to life. It comes close to being a
complete food. Over 30 nutrients are known to exist in the whole kernel and most of
them are removed in the milling process. Moreover would it shock you to know that up
to 60 chemicals may be present in a loaf of white bread? When the wheat kernel is
used in its entirety the following nutrients are provided: Thiamin, Riboflavin,
Pyridoxine, Protein, Pantothenic Acid, Niacin, Brium, Silver, Inositol, Folic Acid,
Choine, Vitamin E, Boron, Silicon, Sodium, Chlorine, Calcium, Iron, Phosphorous,
Magnesium, Potassium, Copper, Sulfur, Iodine, Fluorine, and more. Commercially
ground flour contains most of the bran, but the wheat germ and germ oil have been removed
to prevent the flour from becoming rancid. These two ingredients contain the
elements that are the life force of the grain and are essential for good health. Whole
wheat flour should be ground/milled as needed. Freshly ground flour contains all the
nutrients found in the whole grain without the preservatives. Essential vitamins
began to oxidize from the flour when milled and are mostly gone within 3 days.
Somewhere in the world every month of the year a crop of wheat is harvested. It
can grow in areas of less then 12" of rainfall a year and up to 70". Wheat
is grown from the Arctic circle to the equator; from sea level to 10,000 feet. The
prairies of the US, Canada, Russia, and China are excellent soils for wheat.
About 70% of the worlds cultivated ground grows cereal grains. Wheat amounts to
about 22%, rice is second at about 13%.
The GLUTEN in wheat is the only gluten that can be removed from the rest
of the grain. To extract the gluten, flour and enough water to make a soft dough
are kneaded until the dough is rubbery and elastic. The dough is then washed,
rinsing away the starch and leaving a rubbery mass of concentrated high protein.
This protein can then be dried and ground into flour. Adding this gluten to bread
will give it a lighter texture. Adding it to multigrain breads permits the use of a
wider variety of grains which otherwise would make a loaf heavier in texture.
Unfortunately, much of the bran and wheat germ is washed away when making gluten.
RICE: The whole kernel is very nutritious with Thiamin, Riboflavin,
Niacin, Carbohydrates, Phosphorous, Magnesium, calcium, Potassium, Silicon, Sodium, Fat,
Iron, and Protein, However, rice polishing and rice bran are sometimes removed
leaving only the starch. Brown rice and wild rice has only the hull and some of the
bran removed. They retain more minerals, vitamins and salts then highly processed
polished rice. Unpolished rice is balanced in composition and is
nonfattening. Rice is excellent cooked, as a side dish, a good cereal grain and in
casseroles. Rice breads will have a more cake-like texture.
Traces of rice's history have been found in India dating back to 3000 BC.
Alexander the Great found rice when he invaded India in 326 BC. The Moors introduced
rice to Spain about 700 AD, Spaniards took it to Italy about 1400 and on to the West
Indies and South America in the 1600s. It was first introduced to North America in
1686 when a ship from Madagascar landed on the coast of South Carolina.
CORN: is extremely high in Magnesium. It also contains
Thiamin, Niacin, Riboflavin, Fat, Calcium, Sodium, Protein, Carbohydrates, Potassium,
Iron, Vitamin A, and Phosphorus. The versatility of corn allows for its use in
soups, breads, breakfast foods, corn flakes, hominy, corn oil, corn whisky, tamales,
tortillas, grits, starches, syrups, dextrose, and corn flour. The stocks used for
silage, paper, and wallboard. The husk is manufactured to produce stuffing for
craft items and packing materials. The cobs are used to make fuel, charcoal,
industrial solvents, and corn cop pipes.
Popcorn is a favorite snack food, and is often the only whole grain
available in today's supermarkets. Popcorn contains less starch then field
corn. It makes a great dusting flour; use it on your pizza stone it will not burn
and adds to the home baked goodness. Also makes the best cornbread, try it in
pancakes, waffles and in your favorite bread recipe.
Corn is a native grain of America and is used extensively in Central and South America.
Usually, made into a meal, and not ground into flour. There is no evidence
that it existed in Europe before Columbus. At the time, the native Americans were
cultivating several different types of corn. Through trading, these early Americans
developed almost all the strains of corn in use today. Evidence of corn use is found
among many artifacts of the leading tribes of North and South America. The oldest
evidence, found in South America, dates back to about 1100 BC. Columbus carried home
seeds of corn and in two generations it spread over Europe, Africa, India, China, and
Tibet. Corn grows in climates ranging from the cold of northern Russia to the heat
of South America. It grows from sea level to the 12,000 foot heights of Peru.
A crop of corn, like wheat, matures somewhere in the world every month of the year.
In the US corn ranks second in production to wheat. In world production it is third
to rice and closing the gap..
MILLET: is a nonfattening grain it provides a good balance of amino
acids. It is high in minerals, especially calcium, and also contains thiamin,
riboflavin, carbohydrates, iron, lecithin, phosphorous, niacin, fat, potassium, and
protein.
A native grain of Africa which predates rice in China. One-third of the world's
population depends on millet as its cereal grain. In the US it is used principally
for bird seed and chicken feed. The plant itself is grown as pasture for hay or for
livestock consumption. Its effect and flavor on breads is similar to corn. Add
a one to five ratio of millet to wheat. Too much millet in bread caused the bread to
become very dense and the top crust can peel off. In the right amounts it adds a
crunchiness to bread. Millet is usually boiled, steamed as a cereal, or ground and
used as flour.
BARLEY: A native grain of Eastern Europe. Barley,
probably the first cereal grain cultivated by man, is an ancient food. Early traces
of barley in Egypt date this cereal back to 3000-5000 BC. Barley makes an excellent
addition to soups and casseroles, or a rice substitute. Barley may be ground and
used as a supplementary grain in bread (1 part barley 5 parts wheat), however, it cannot
be used alone as a yeast bread. It has a low gluten content; thus, the gas simply
escapes into the air and prevents the dough from rising.
More then half the barley grown in the US is fed to livestock. However, it is
especially good if pan browned on medium heat using 2 Tbsp. oil and stirring constantly
until browned. Barley tea or broth is strength-giving and especially good in cold
weather. Barley is a nongas-forming grain and is easy to digest. It has
protein, contains about the same amount of carbohydrates as corn, but with slightly less
fat.
SORGHUM (MILO): Sorghum was found on the grocery shelves in America
as late as W.W.II. All countries , except the US, use it extensively as a cereal
food. The grain is ground into flour and used to make pancakes, porridge, and
flatbreads. Sorghum is higher in protein and lower in fat than corn. The
mineral composition differs only slightly from corn, and the vitamin content in the grain
is similar to white corn.
RYE: A native grain of Russia and Northern Europe. It
contains less gluten then wheat, but is a nutritious grain ranking close to wheat in
value. The gluten in rye is inferior to that of wheat and does not have the
elasticity needed for making light textured breads (suggest using 2 parts rye to 5 parts
wheat), 100% rye makes a moist dense loaf. Breads made from rye get the name
"Black Bread" from its dark color. Besides yeast breads, rye can used as
supplementary grain in recipes using corn and oats, also great in muffins, pancakes,
cookies and cakes.
OATS: The nutrient value of steel-cut oats, rolled oats, quick
oats, and oat flour is virtually the same. The known nutrients are thiamin, miacin,
riboflavin, fat, protean, chlorine, iodine, carbohydrates, iron, vitamin E, seven B
vitamins, calcium, sulfur, fluorine, ash and silicon. About 90% of all oats grown
are fed to livestock, especially horses. Oats offer a higher protein content then
any other cereal grain. Oatmeal is a great strength-giver. Oatmeal water is a
healthy, renewing drink. Rolled oats are particularly good as a porridge. Oat
flour mixed with worm milk makes an excellent baby food.
TRITICALE: Scientists have been trying for years to produce a grain
that combines the hardiness of rye, with the gluten qualities of wheat, and that has a
high yield. In 1937, they came close - experiments continue. Tritcale is
exceptionally high in protein usually over 16% and is valued as a stock feed. It is
excellent in pastries, cereals (cracked or whole kernel), casseroles, flour, and may be
used as a substitute for wheat or rice. However, bread made with 100% Triticale is
more dense and the cellular structure can not handle more than one raising. For the
best yeast bread, mix at least 50/50 with whole kernel wheat flour and add Vitamin C along
with about 2 Tbsp. Lecithin.
Whole grain flour should be ground/milled as needed. Freshly ground grains
contains all the nutrients found in the whole grain without the preservatives.
Essential vitamins began to oxidize from the flour when milled and are mostly gone within
3 days.
Would it shock you to learn that up to 60 chemicals may be present in grain products found
in stores without being declared on the label? Whole kernel breads, muffins,
pancakes, cookies and cakes etc. are superior:
1) They contain more vitamins, especially the B group such as pyridoxine,
pantothemic acid, biotin, and folic acid.
2) Whole grains contain more minerals - notably calcium and iron.
3) More essential proteins of high quality are furnished.
4) One of the richest natural sources of vitamin E is found in wheat germ.
Often removed for live stock feed in commercial milling.
5) It is easier to build an adequate diet around whole grain flour. OVER 30
NUTRIENTS ARE KNOWN TO EXIST IN THE WHOLE WHEAT KERNEL.
6) You receive more useful fiber and other nutrients.
7) You avoid bleaches, chemicals, softeners, mold retardants, and other
preservatives.
8) Oils such as wheat germ oil are removed to prevent flour from becoming rancid
during transport.
When compared with whole wheat flour, store bought can gain up to 9% in Calories, 7% in
Carbohydrates, and can lose up to 87% of the Fiber, 21% of Protein, 61% Calcium, 77%
Phosphorus, 12% Iron, 74% Potassium, 20% Thiamin B1,19% Niacin and the list goes on and
on.
Sources and suggested reading: US Department of Agriculture handbook no 8,
"Composition of Foods, Raw, Processed, Prepared." "Wheat in Human
Nutrition" by WR Aykroyd. "Human Nutrition and Dietetics" by
Livingston. "White Versus Brown Flour" by Dunlap. "Baking
Science and Technology" by EJ Pyler. "Merchants of Grain" by Dan
Morgan. "Sixthousand Years of Bread" by HE Jacobs. "The
Natural Nine Cooking with Whole Grains" by Lorraine D. Tyler Item # BC356.
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