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Questions tagged [wheat]

62 questions
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What does the ash content of broken wheat really mean?

I purchased some broken durum wheat (also called lapsi or daliya in India) to make upma and was shocked to find that it contained ash. It seemed silly that someone would deliberately mix ash into broken wheat, and this site says it's not mixed in…
Nav
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Why does commercial brown (whole wheat) bread taste bitter?

I use this flour for making parathas: Pillsbury Chakki Fresh Atta (whole wheat flour) This is whole wheat flour. The parathas never tasted bitter. Is the commercial whole wheat bread made of this kind of flour? I have found the commercial whole…
Aquarius_Girl
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Are there substantial benefits to grinding your own flour?

I've read that most of the nutrients of wheat are stripped for the sake of shelf life. Is this marketing propaganda or is there truth behind it? It was my impression that white flour (even fortified) is nowhere close to the original thing but…
Gary
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What are the differences between using whole wheat flour vs. all purpose flour in batter for frying?

There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of frying with whole wheat flour in terms of flavor, texture, and the complexity of…
WetlabStudent
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Identifying bulgur from cracked wheat

In an excess of zeal to remain tidy (or to get tidy, rather), I discarded the bag and can no longer recall whether it was bulgur (bulgar, bulghur, ..) or cracked wheat. Cracked wheat is "raw". Bulgur is parboiled. Some recipes call for one; other…
Sam
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How long is wheat good for after harvest?

I'm not sure if I am asking this in the right place. I am wondering, if winter wheat is harvested from mid-May to mid-July, and spring wheat is harvested from mid-August to mid-September, then how long is it good for before it gets milled?
Anthony Fornito
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Flat cookies when baking with milled grains

I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Arthur Flour's whole wheat flour and they come out great. http://food52.com/blog/9497-kim-boyce-s-whole-wheat-chocolate-chip-cookies When I mill hard red…
Ann Addicks
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Working with sticky dough for pizza making

I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of kneading, I let it rise for around 2 hours. Then I made balls. Already I could tell the…
samyb8
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Can an all wheat flour be high in protein, yet low in gluten?

I know that wheat protein isn't all gliadin and glutenin (the proteins that give dough its stickiness and elasticity and together create gluten), but high protein wheat flours are also generally considered "high gluten". Except when they're not,…
Jolenealaska
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What is the effect of adding alkaline or acidic substances to wheat flour?

What are the chemical reactions of adding alkaline substances to wheat flour dough and how does it change the properties and behavior? The same for acidic substances.
Melara
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What is the difference between whole grain wheat and whole wheat?

I am somewhat confused on the concept of whole grain wheat vs whole wheat. The product in question is "Triscuit" biscuits. The manufacturer does not know so I thought I would put it online. Maybe there is a wheat guru out there. By the way the…
Sedumjoy
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How can I make my seitan a bit firmer?

I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be. These are the steps I followed (based on "Basic Seitan Recipie" instructions on the back…
Rob
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Why does boiling water make dough taste sweet?

I was experimenting on dough for chapathi, which is basically wheat tortilla. This is how I normally prepare it, Mix whole wheat flour and salt with room tap water, often 20 to 30 degree Celsius . Knead with oil until I get a consistent…
User
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What is French couscous?

In the US some supermarkets carry several varieties of couscous in their bulk sections, one of which is labeled French couscous. How does it differ from the other varieties of bulk grains called couscous? Is it just a matter of shape?
papin
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Kutya- Ukranian Christmas recipe

It calls for wheat. is wheat germ the same? If I can use wheat germ - the recipe says to soak the wheat in cold water overnight, would this be necessary with wheat germ?
Linda Shields
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