The richness of cereals
In virtually every region of the world where bread is the staple diet, wheat is the grain par excellence.
This is because flour from Triticum family seeds has the best baking properties. This is due to their high gluten content, a protein that can be activated by the addition of liquid and by kneading. It forms an elastic, compact structure in the dough, which is a prerequisite for a well-risen internal honeycomb.
In addition to protein, starch is the main component of wheat. Pure starch is a neutral-tasting powder that "clumps" in hot liquids, in other words, it forms a sort of gel. This property is used to thicken sauces and puddings. The powder can be extracted by kneading starchy vegetables and adding water. It can be removed with water and then simply dried.
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Did you know?
Small spelt: one of the oldest cereals in cultivation.
Wheat flour, type 405: The most frequently used flour in France. For pastries, pasta and sweet dishes.
Kamut : A sub-variety of durum wheat. High protein and nutrient content. Ideal for pasta dough.
Boulghour: pre-cooked wheat. Durum wheat grains are pre-cooked, dried, shelled and crushed.
Durum wheat semolina: holds together well during cooking. It is therefore ideal for pasta or semolina dumplings.
Wheat flakes : made from whole grains, steamed and crushed, they are used mainly in mueslis.
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