详情
Wheat
Wheat is the most widely
cultivated cereal crop in the world, with Australia being the
eighth largest producer and fourth largest exporter of wheat in
the world. Wheat has come to be a firm favourite grain because of
the diversity it provides in culinary applications.
Wheat Types
Many different types of wheat
grain exist, with two main types being eaten in Australia, namely
bread wheat (Triticum aestivum vulgare) and durum wheat (Triticum
turgidum durum). The durum variety is used in the manufacture of
pasta while the other type is used to produce most other
wheat-based foods. Bread wheat in Australia is typically white
and does not have the red colour, which typifies most bread wheat
grown in the northern hemisphere.
Bread wheat is described as hard
or soft according to its protein content. Hard wheat has more
protein, including more gluten, which makes it purposeful to bake
bread, while soft wheat has a much lower protein content, which
when milled produces cake flour for sweet biscuits and
cakes.
Aside from bread wheat and durum,
other types of wheat include spelt, emmer, einkorn and kamut.
These wheat varieties are commonly referred to as ancient grains
and are increasingly being used in the manufacture of niche
wheat-based food products.
Spelt is higher in protein than
common wheat and can be used in place of common wheat in most
recipes. Spelt does contain gluten and should not be consumed by
people who need to avoid gluten as a consequence of medically
diagnosed coeliac disease.
Emmer, otherwise known as farro or
grano farro, is staging a comeback as a gourmet ingredient, with
good amounts of antioxidants.
Einkorn is prized for having a
high protein content and the highest level of lutein among wheat
species.
Kamut is an heirloom grain
originating from Egypt which is higher in protein and contains
more vitamin E than common wheat.
| 国家: |
USA |
| 型号: |
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| 离岸价格: |
（面議）
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| 最小订单价格: |
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| 最小订单: |
1 Twenty-Foot Container |
| 包装细节: |
Depend on Requirements |
| 交货时间: |
10 - 15 |
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