Product description from producer
Grains of winter wheat separated from germs and partially from floral and seed covers, are further rubbed. According to the size and the way of subsequent processing grains of wheat fall into various categories indicated with numbers.
№1 – the largest grains of the extended form with the ends which are slightly rounded off. №2 – average grains, including chipped parts of the meal, oval in the form. №3 and №4 include smaller particles, more finely ground, and spherically shaped.
There are two basic types of wheat – soft and firm.
As for the sorts, wheat is basically divided into spring and winter crops. Winter wheat is sowed in autumn and spring crops – in spring.
The colour of wheat should be yellow, no matter what kind or what number of the crop it is. The content of the sound grain in it should be not less than 99,2%.
"TERRA", LTD produces wheat of firm sorts, the size of grains are №2 and №3.
Wheat – is one of the most ancient cultivated cereals. Implements of labour, mortars and stampers for grain crushing have been found by archeologists while excavating the caves and sites of Early Stone Age (Paleolithic) people. “Paleolithic” is a Greek name for "An ancient stone". Paleolithic Age began 2,6 million years ago, and it drew to a close about 12,000 years ago. Wheat crops occupy half of all arable land in the world.
There are several lines of reasoning as for the place of its origin. The most renowned one belongs to the Russian scientist N.I.Vavilov. The gist of it is in the fact that there were three absolutely different centres where the wheat might have originated. Syria and Palestine appear as the native land of "wild" wheat and wheat with the sole grain. Abyssinia (Ethiopia) is the native land of firm sorts of wheat. Foothills of the Western Himalayas can be regarded as the centres where soft sorts of wheat were originally found.
Wheat grains contain proteins (10-15%) with a full range of essential amino acids, though methionine and lysine are insufficient in quantity. Carbohydrates (65-68%) are represented by starch, cellulose, and glyco-elements: sucrose, glucose, fructose, maltose. Fats (2,5%) contain oleic, palmitic, linoleic and linolenic acids; out of fatty substances one can find phospholipins, sterols, and vitamin E – tocopherol.
As for mineral substances, such elements as phosphorus, potassium, magnesium, as well as iron, calcium, selenium, silicon, chrome, iodine, limited amounts of manganese, copper, and zinc can be found in wheat. Wheat also contains vitamins C, D, P, В1, В2, В6, РР, Е, Н.
Health-giving substances present in wheat raise immunity and protective functions of an organism, stimulate the work of circulatory and nervous systems, prevent formation of blood clots, slow down ageing processes, eliminate scoria from the body.
Presence of group B vitamins (major antioxidants) in wheat results in normalisation of hormonal status and functioning of gastrointestinal tract. This is achieved through full assimilation of carbohydrates and vitamins by the cells of the organism.
Foodstuff made of wheat is recommended to those who are concerned about their coverlets, nails and hair. It`s vitally important to include dishes containing wheat into everyday menu of people who are engaged in heavy physical work or go in for sports.
