WHEAT

STRUCTURE AND COMPOSITION, TYPES

(HARD, SOFT/STRONG, WEAK)
 WHEAT PLANT
- has long slender leaves and stems
that are curved inward or down in
most varieties. It is the most
important cereal among all the
grains. From quality wheat we can
get quality flour.

The quality of wheat depends up on

the following conditions:
-soil
-quality of seeds
-climate
-manure
-farming techniques
NUTRITIONAL COMPONENT OF WHEAT
GRAIN

12% WATER

70% CARBOHYDRATES

12% PROTEIN

2% FATS

1.8% MINERALS

2.2% CRUDE FIBRES

HISTORY OF WHEAT PLANT
Wheat originated 17,000 years ago in the “cradle of
civilization” in the Tigris and Euphrates river valley, near
what is now Iraq. Then, it was introduced by the first
English colonists and quickly became the main cash crop of
farmers who sold it to urban populations and exporters.
And that’s how it becomes until now.
 STRUCTURE AND COMPOSITION OF WHEAT

WHEAT PLANT PARTS

ROOTS- holds the plant in the soil, transport materials
from the soil to the stem, and store food and water for
the plant.
LEAVES- it is where the plants make its food
STEM- it supports the head of the plant and transports
nutrients and materials within the plant
HEAD- also called "Spikes", it contains the wheat
kernels
BEARD- or "awns", are the long, thin structures
that extend from the lemma and give the wheat
heads a bearded appearance
WHEAT KERNEL- it is the seed of the plant and
is found in the head. This is the part of the plant that
is ground to make flour.
 WHEAT KERNEL CONSISTS OF 3
LAYERS
1.) BRAN- it is the outer layer of the wheat kernel and protects the seed.
- it consists of 14 ½ of the wheat kernel weight
-provides fiber
- contains vitamins, phytochemicals and trace minerals

2.) ENDOSPERM - it is the middle layer of the wheat kernel and it makes up
most of the wheat kernel.
- it consists of 83% of the wheat kernel weight.
- provides energy
- contains protein and carbohydrates
- starchy portion and is a great source of white flour
3.) GERM- it is the inner layer of the wheat kernel
- it consists of 2 ½% of wheat kernel weight
- provides nutrients
- contains antioxidants, Vitamin E, B Vitamins, and healthy fats.
 TYPES OF WHEAT
1. HARD/STRONG WHEAT - high gluten content

A.)Hard red winter and Hard red spring - primarily

used as a whole wheat flour. It has reddish brown
color and bullet shape .
B.)Hard white - typically produces a softer bread
and is well suited to buns and soft rolls. Light in
color with a plump shape.
2. SOFT/WEAK WHEAT - low
gluten content.

A.)Soft red winter – used for cakes,

cookies, and crackers.
B.)Soft white – golden-white color and
plump shape. It is also suitable for
noodles and middle eastern style
flatbreads.
THANK YOU!
PREPARED BY:
- TUMBAGA, DIANNE FE S.
- LEAL, ALYSSA MARIE V.
- AMBROCIO, REGINE P.