hulled, or whole, wheat
little preparation for the market, so it is a comparatively cheap food.
is used almost exclusively as a breakfast cereal, but serves as a good
substitute for hominy or rice. Although, it
requires long cooking, its preparation for the table is so simple that
the cooking need not necessarily increase its cost materially. One of
the advantages of this food is that it never becomes so soft that it
does not require thorough mastication.
The cereal known as wheat grits is made
by crushing the wheat grains and allowing a considerable proportion of
the wheat bran to remain. Grits may be used as a breakfast cereal, when
they should be served hot with cream or milk and sugar; they also make
an excellent luncheon dish if they are served with either butter or
gravy. The fact that this cereal contains bran makes it an excellent
to use in cases where a food with bulk is desired.
In the manufacture of cream of wheat,
not only is
all the bran removed, as has been stated, but the wheat is made fine
granular. This wheat preparation, therefore, does not require so much
cooking to make it palatable as do some of the other cereals; still,
cooking it a comparatively longer time tends to improve its flavor.
Traditional wheat preparation called farina is very much
as cream of wheat, being manufactured in practically the same manner.
is a good breakfast cereal when properly cooked, but it does not
sufficient cellulose to put it in the class of bulky foods. However, as
has been pointed out, this bulk may be supplied by mixing with it,
before cooking, an equal amount of bran. In such a case, of course,
water will be needed and the cooking process will have to be prolonged.
|Did You Know?
four wild species of wheat, along with the domesticated varieties
einkorn, emmer and spelt, have hulls. This more primitive morphology
(in evolutionary terms) consists of toughened glumes that tightly
enclose the grains, and (in domesticated wheats) a semi-brittle rachis
that breaks easily on threshing. The result is that when threshed, the
wheat ear breaks up into spikelets. To obtain the grain, further
processing, such as milling or pounding, is needed to remove the hulls
or husks. In contrast, in free-threshing (or naked) forms such as durum
wheat and common wheat, the glumes are fragile and the rachis tough. On
threshing, the chaff breaks up, releasing the grains. Hulled wheats are
often stored as spikelets because the toughened glumes give good
protection against pests of stored grain.