Wheat groats: a list of types and names, how they are made and in what other products they are used

Wheat is one of the most commonly grown crops in the agricultural industry. It serves as a raw material for the manufacture of products, and is also used in the household. Grains are obtained from wheat, each type of which has its own characteristics. They are made from both hard varieties of cereal, and from its soft variety. Such products are used in cooking to prepare excellent dishes.

What cereals are made from wheat

The list with the names of varieties of wheat groats is quite wide. It comes in small, medium or large. The duration and features of its preparation depend on the size of the grains.

Poltava

Poltava groats are made from durum wheat varieties. It has its own classification:

1. Groats 1. Such a product is completely devoid of the germ, and also partially cleared of seed and fruit membranes. The grains themselves are polished, they have an elongated shape with rounded edges.
2. Groats 2. Particles of medium size, they do not have a germ. Characterized by an oval shape with rounded edges.
3. Groats 3. Used for cooking porridge. It is smaller in size than the previous variety.
4. Groats 4 - crushed. The grains are very small, close to semolina.

Poltava groats are suitable for cooking cereals and dressings.

Artek

According to GOST, in Russia it is produced from durum wheat varieties. The groats themselves are small particles, completely devoid of the germ and partially freed from the seed and fruit membranes. After that, the grains are polished and then packaged - and they go on sale.

Artek has its own subspecies. They depend on the size of the cereal particles, but they have a common characteristic - a yellow color and a pleasant wheat aroma.

Arnaut

There is no such name in GOST, so there are no special requirements for the product. This is just an additional characteristic indicating that wheat grains of the same name are used in the production of cereals.

In the manufacture of Arnautka, a hard variety of cereal is used. At the same time, wheat must certainly be spring, vitreous. It is for this reason that the cereal has a yellowish color.

Arnautka is best suited for making porridge. In terms of its nutritional value, it does not differ from the cereal varieties Artek or Poltava.

Semolina

One of the most favorite cereals for children is obtained during the processing of wheat into flour. During this process, large particles of endosperm are sifted out, due to which semolina appears. Its production is regulated by GOST No. 7022-97.

Semolina is divided into the following varieties:

1. M. This cereal is made from soft wheat varieties, so it has a cream or white color.
2. MT. It is also prepared from soft wheat varieties, however, durum is additionally added in an amount of 20%. This component gives transparency to the semolina.
3. T. Made using only one durum, so it is yellowish or transparent.

Semolina is used to prepare many dishes, not just cereals. It is used to make casseroles, add it to the dough, and tasty soups are prepared from group T cereals.

Bulgur

This is a relatively new variety of cereals, so GOST has not yet developed a separate standard for it. This product differs from other products obtained from wheat grains in that it is necessarily doused with boiling water. To get cereal, you need:

• beans are boiled until tender or steamed;
• the raw material is dried, resulting in a wrinkled surface and a darker color;
• wheat is slightly moistened, then dense shells are removed from its surface;
• the second drying stage is carried out, thanks to which bulgur gets its unusual nutty taste.

Then the bulgur is crushed and sifted, after which it is only packaged and sent to store shelves.

The size of grains can vary - from whole grains to small particles. The product is perfect for cooking cereals, soups, salads, lamb meatballs.

Couscous

This cereal is made from semolina, which was obtained from durum cereals. During production, the cereal is moistened, sticks together into small lumps - and a "wheat" is formed, which is called couscous. The product is subjected to additional processing aimed at removing unnecessary particles and dust. This cereal is sprinkled with flour or semolina, and then sifted.

The grains are quite tiny. In diameter, they reach 2 millimeters. Someone compares them with rice cereal, someone - with small pasta.

Couscous makes delicious side dishes that pair well with vegetables and meats. And to make the porridge crumbly, it is better to steam it.

Spelled and spelled

Spelled is a whole group of soft wheat varieties. Spelled is one of the varieties of spelled. Groats produced from them are characterized by the presence of a large number of films that are not threshed during processing.

Sold spelled and spelled in the form of crushed cereals or whole grains. In the second case, wheat is suitable for sprouting, so it is revered by vegans and raw foodists.

Fricke

This is another foreign type of cereal, so there are no Russian standards for it yet. It is made exclusively from young grains that have turned yellow, but have not yet hardened or dried.

Freekeh is very popular in oriental cuisine. It is used for cooking dishes - soups, side dishes, cereals. The product goes well with fatty meats, fresh or stewed vegetables, nuts.

Ptitim

This product can only conditionally be attributed to cereals. The principle of its production is similar to that which is relevant for obtaining couscous. However, in this case, the granules are larger, so ptitim is also called small pasta.The product can be in the form of rice grains, shells, stars, besides, it can be dyed in different colors using food coloring.

Ptitim is made from wheat flour obtained by processing durum wheat. The balls are formed artificially, so they do not boil soft during heat treatment. You can use cereals when preparing soups or salads.

Wheat flakes

Just like oats or corn, flakes are also made from wheat. The product is produced according to this principle:

• beans are steamed or boiled;
• raw materials are flattened;
• if necessary, the resulting flakes are additionally fried.

Wheat flakes are quick to prepare, easier to digest, and saturate the body with essential nutrients. The production of the product is regulated by the GOST R 50365-92 standard.

What else is made from wheat?

From wheat grains, not only different types of cereals are obtained. Other valuable products that are in great demand are also made from cereals.

Flour

One of the most valuable products obtained from wheat processing is flour. It is necessary for baking - bread, buns, cookies and other similar products. It is also added to various types of pancake dough, and even sauces are prepared based on it.

The use of flour in folk medicine is known. Healing cakes with the addition of honey or mustard warm well, help fight inflammatory diseases of the respiratory system and hearing organs.

Important! Bread flour is made only from soft wheat varieties. But flour, obtained from hard varieties of cereals, is mainly used for the production of pasta.

Flour production steps:

• checking cereal raw materials for quality;
• if necessary, the grain is dried, after which it is cleaned of any debris and unnecessary impurities;
• wheat is moistened in 3 stages and then passed through millstones;
• the resulting flour is passed through a special production sieve. There is also a sorting of the finished product by size.

The smallest particles belong to the highest grade, the larger particles belong to grade 1, and grade 2 is flour obtained from a material that is close in structure to the grain shell of wheat.

Pasta

Pasta varies in shape and density, but many of their varieties are made from wheat flour. Moreover, only raw materials obtained from durum cereals are suitable for their manufacture.

To make pasta, flour is mixed with purified water, dough is prepared, which is rolled out in layers of different lengths and thicknesses. Then it is sent to a special form that makes different types of pasta - horns, noodles, vermicelli, spaghetti.

Alcohol

Wheat alcohol is highly valued in the alcohol industry. High-quality products are made from it, but its scope does not end there. Perfumery and the pharmaceutical industry also widely use wheat alcohol. It is also added to household chemicals.

To obtain alcohol, the grain is first carefully sorted, cleaned and boiled.Heat treatment makes it possible to release starch, which is used in further stages of production. When the prepared mass becomes homogeneous, it is saccharified, and then subjected to fermentation and distillation. Ready alcohol is cleaned and sorted into containers.

Wheat is a valuable vegetable raw material from which cereals, pasta, and many other products are made. Culture brings invaluable benefits to the body due to its rich composition. To preserve all valuable substances, you need to cook the product correctly, taking into account the characteristics of the selected variety of wheat groats.

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