WHEAT FLOUR 10
Current relationship with the wheat flour
is a product of wheat after milling that can be cookedinto various types of foods such as cookies, cakes, bread, muffinsand biscuits. It is evident that these foods are a favorite fornumerous people and are in fact foods that are used all across theworld. can either be the whole grain wheat flour or theprocessed white flour. It is essential to note that wheat flour hasbeen used for thousands of years as human food. I have had a greatrelationship with wheat flour since young age. It is essential tomention that since young age, I have always eaten wheat flourproducts such as cakes and bread for breakfast. This made me developa liking for wheat flour. I grew up using wheat flour products andalso learning how to make various products using wheat flour.
Currently, I still have immense liking for wheat flour. It isessential to state that wheat flour is only the grain flour that iswidely used across the entire world and this is an indication of itsbenefits. One element that cements my relationship with the wheatflour is the variety of products that are made from it. It is clearthat products such as bread, cakes, cookies, muffins, pastries anddumplings all use wheat flour. This implies that when one has wheatflour, there are numerous products that one can make. Additionally,there is no doubt that all products from wheat flour are tasty.Whereas there might be some additives such as sugar to the cakes andmuffins, it is clear that the major ingredient is wheat flour. Thevariety of products is an element of wheat flour that makes it afavorite for numerous people. This element alone creates a permanentbond between the food and its consumers. It is essential to statethat this is an element that is hard to find in other foods which canonly result in one type of product.
The tasty element of the wheat flour products has also made it afavorite food for many people. It is critical to mention that manypeople especially the youth like tasty foods. This element hasgreatly affected my relationship with the food to date. Anotherelement of wheat flour that had made my relationship with it firm andbeneficial is its nutritional content. Research has indicated thatwheat flour contains various minerals such as magnesium, manganeseand copper (Radley, 2013). These are minerals which are extremelyuseful in the body. The sole purpose why people take food is to gainnutrients and other components that will lead to growth anddevelopment. also contains sugar, fiber andcarbohydrates. These are elements that are critical to the growth anddevelopment of human beings. Sugars and carbohydrates provide thebody with energy while fiber aids in balancing sugar levels in thebody and also reducing constipation by adding bulk to the food. Theseare elements of wheat flour which have made me to form a permanentrelationship with the food.
Origins of the wheat flour
is generated through grinding wheat grains. is as old as wheat and what has been changing the methods ofgrinding. Research has indicated that wheat has been used for humanconsumption for thousands of years. There is evidence showing thatwheat was being used over 9000 years ago (Chattopadhyaya & Gopal,2012). During this time, there were no complicated milling machines,and wheat flour would be made by grinding the grains against rocks toproduce flour. Additionally, research has found out that Egypt wasalready baking bread using wheat flour over 5000 years ago. In china,wheat flour was being used 2500 Before Christ. It is important tonote that bread is even quoted in the bible which is an indication ofhow old the history of wheat flour is (Chattopadhyaya & Gopal,2012). Research has indicated that wheat is a cross of at least threetypes of grasses. The first traces of wheat farming are in southernLevant in 9600 BC. Wheat is also known to have been gown and grindedin Turkey, Syria and Iraq in the years 7800 to7500 BC. In Egypt,where baking of bread using ovens started, wheat was not grown andflour produced until 6000 BC (Bonjean, 2011). It is essential to notethat it was in Egypt where the first oven for making bread was used.It was until 1602 that wheat was grown in the United States for theproduction of wheat flour. It is clear that the origins of wheatflour can be traced to South East Asia. Research has indicated thatman has relied on wheat for thousands of years as a source food forhim and animals (Chattopadhyaya & Gopal, 2012). Research hasindicated that the only available archeological evidence is flour wasfound in UpperPaleolithic in Europe about 30,000years ago.
The domestication wheat as a source food was done 10,000 years agoin Fertile Crescent. People in Europe were slowly shifting fromhunting and gathering as their primary activity for sourcing food andwere now concentrating on farming. It is essential to note that wheatwas easy to plant and harvest and the wheat flour would be used tomake various types of foods for feeding the increasing population(Bonjean, 2011). Farmers would prefer wheat over other grains due tothe high level protein content. The domestication of wheat wouldtrigger the use of wheat flour in other regions until today wherewheat flour is used across the world. which was used tomake leavened bread formed a staple food in many countries across theworld and this changed human history. In today’s world, wheat flouris an extremely precious product and there is no country that cansurvive without wheat flour.
Historical and contemporary production/processing of wheat flour
Although people discovered wheat over 9000 BC, the realization thatwheat would be ground to make flour was extremely vital. This issolely because wheat was not nice to eat. Wheat needed to be changedto a form that would be edible and tasty. The historical processingof wheat flour was not mechanically done since there were no mills inSouth East Asia and European during the time. Early farmersdiscovered that they would grind the wheat using two stones with oneon top of the other (Bushuk & Rasper, 2014). This equipment wascalled the hand-quern and it preceded the advent of mills. Otherforms of stone grinding machines included the saddlestone and themortar and pestle. It is essential to note that these tools were alloperated by hand. This discovery enabled them to grind wheat grainstogether with the bran and the result meal was coarse and had anappalling effect on people’s teeth. The early wheat flour was usedto make porridge and gruel until such a time when the technology ofbaking was discovered. Due to the course nature of the ground meal,people devised ways of separating the ground meal with into whiteflour and bran particles. This would be done using sieves which weremade using horse hair and or papyrus. It is essential to note thatthe discovery of weaving aided in the separation of bran particlesand white flour.
Developments in the weaving industry enabled the ancient Romans touse linen as a tool for sieving the grinded wheat flour. This wasmainly done twice and it produced two forms of flour with one beingof the best quality called the Flos. The other form was referred toas the pollen. It is essential to note that this process wasextremely expensive and it only the wealthy in society that wouldhave afforded. It is clear that the processing of wheat flour wasmaking huge strides.
The processing of wheat flour would later change when Romans startedusing the millstone to grind wheat into wheat flour. This consistedof vertical shaped stone grinding wheat placed on disk shapedhorizontal stone. Research has indicated that the millstone wasmainly being used or operated through animal power or human power.The people who powered the millstones were mainly slaves. It is alsocritical to note that the ancient Romans used waterwheels to powerthe millstones. By the 12th century, the Europeans werealready using the wind power to power the stone mills (Nisi, J. E., &Salomón, 2007). There weregradual developments and at around 1000 BC, the rotary mills werealready being used to process wheat flour used for baking. By the1600s, the watermills and windmills were already being used in theUnited States to process wheat. It is essential to note that therewas readily available water and this made it easy for the peopleusing watermills (Bushuk & Rasper, 2014). These developments madethe processing of wheat flour extremely easy and the quality of flourimproved. By the year 1865, there were numerous developments in theprocessing of wheat flour and middling purifiers could be used topurify the wheat flour. Roller mills were not used until 1878. Thesemills used metals and they were efficient, cheap and clean. Intoday’s processing of wheat flour, modern roller mills and middlingpurifiers are still being used.
Historical and contemporary issues associated with wheat flour
There are various historical and contemporary issues that areassociated with wheat flour. The issues range from social, economic,ecological and cultural issues. Historically, wheat flour wasconsidered as a stable food for many people across the world.Research has also indicated that wheat flour was viewed as anextremely vital product and it was even mentioned in the civil war., being a stable source of food, was considered as a toolof trade amongst countries. Countries would fight to own wheat fieldsin order to produce wheat flour. In terms of ecological issues, wheatflour has been a uniting factor since time immemorial (Davis, 2014).The trade between countries enhanced the international relations.Additionally, people in families and villages would be broughttogether by the grinding of wheat into wheat flour. However, it isessential to note that the grinding of wheat encouraged slavery asslaves would be used to provide power for the millstone.Historically, there hardly any cultural issues associated with wheatfour.
There are various contemporary issues associated with wheat flourtoday. Numerous people have argued that the gluten in wheat flour isresponsible for various diseases such as heart diseases and diabetes.This is a cultural issue which is extremely common in the UnitedStates. Additionally, there is the issue of obesity that people claimit is caused by wheat contents. In the current political world, wheatis still considered as a political issue (Davis, 2014). Countriescontinue to import and export wheat flour. However, the moderntechnologies in growing hybrid wheat have led to the decline in theworld wheat flour prices.
Micro and macro nutrients in wheat flour
contains both macro and micro nutrients. The macronutrients are largely known for their provision of energy and orcalories for the body. contains carbohydrates, proteinsand fats. The carbohydrates in the body are used for the provision ofenergy in the form of glucose. It is clear that energy is required bythe body for growth and development and to aid in other bodilyfunctions (Ramachandran, 2011). Proteins are critical in enzymefunction, tissue repair, immune function and they also provide energyto the body. Fats are needed for general growth and development andthey aid in the formation of cell membranes. Fats also absorb the fatsoluble vitamins.
The micro nutrients in wheat flour are found in small quantities. Itis essential to note that they do not provide energy but areessential for growth and development. contains mineralssuch as magnesium, copper, calcium manganese (Ramachandran, 2011).The micro nutrients in wheat flour also include the vitamins such asvitamin A, D, E and K. Some micro nutrients such as calcium help inthe development of bones while vitamins aid in the immune system. Ingeneral the nutrients contained in the wheat flour enhance growth anddevelopment and also improve the health of individuals.
Reflection on the process of researching about wheat flour
The process of researching about wheat flour has enlightened megreatly regarding the history of the food and the progress that hasbeen made regarding its processing. It was surprising to realize thatwheat flour has been used for thousands of years and it is stillbeing used today as a staple food in numerous countries across theworld. This research has also helped me to realize the greatnutritional value that wheat flour has. This research of wheat flourhas also helped me to realize the great journey that has led to theway wheat flour is processed today. Were it not for this research, itwould have been extremely difficult for me to know how ancient Romansand other people in ancient South Eastern Asia were grinding wheatgrains into wheat flour.
The research process has helped me to understand my strongrelationship with the food. The nutritional value and the richhistory that the food has is suffient to cement my relationship withthe food. Whereas there are some issues that I have found outregarding the food, majority of the findings in this research haveenhanced my relationship with the food. It is essential to start thatI will continue to use wheat flour and its products.
Ramachandran, L. (2011). Food planning: Some vital aspects,focusing attention on some vital butaltogether neglected aspects of the food problem and advocating a newapproach. New Delhi: Allied.
Reisner, J. H. (2012). Wheat in New York State withparticular reference to a history of its culture: Thevarieties grown, their origin, description, improvement,classification, synonyms and history its milling andflour qualities present day distribution and problems,and statistical data, with additional chapters on implements of wheatculture, cultural methods and management, fertilizersand manures, wheat diseases and insects, flour millsand flour, and spring wheat. Ithaca, N.Y.
Chattopadhyaya, D. P., & Gopal, L. (2012). History ofagriculture in India: (up to c. 1200 AD). New Delhi: Concept.
Bonjean, A. P. (2011). The world wheat book: A history ofwheat breeding Vol. 2. Paris: Lavoisier.
Davis, W. (2014). Wheat belly: Lose the wheat, lose theweight, and find your path back to health.
Bushuk, W., & Rasper, V. F. (2014). Wheat: Production,Properties and Quality. Boston, MA: Springer US.
Nisi, J. E., & Salomón,N. (2007).Wheat production in stressed environments: Proceedingsof the 7th International Wheat Conference, 27 November- 2 December 2005, Mar del Plata, Argentina.Dordrecht, the Netherlands: Springer.
Radley, J. A. (2013). Industrial Uses of Starch and itsDerivatives. Dordrecht: Springer Netherlands.