Soft Wheat: Properties, Benefits, and Culinary Uses

Il Wheat (Triticum aestivum) is a cereals Of Asian origin, its history is lost in the mists of time. Soft wheat has always been one of the most important food sources for our sustenance. Today it is used to produce White flour which is used to make the bread, the sweets and also the fresh pasta.

Index of topics

Differences between soft wheat and durum wheat

Soft wheat crops in Italy are mainly found in the center-north. Wheat and durum wheat they are different from each other because:

il Wheat has the round grain and it is fragile and its ears have small filamentous parts.
Il durum wheat instead it has larger filamentous parts and the grain is longer and shinierSemolina is obtained from its grinding.

Soft wheat flours

Different qualities of soft wheat are produced all-purpose flour, Such as 00, 0, 1 , 2 , wholemeal flourThe first ones are obviously those most subject to refining until we get to the whole wheat one which keeps all the original and therefore most beneficial components of the grain intact. Soft wheat is less rich in protein Compared to durum wheat, it has a high glycemic index. It also absorbs less water, making it a popular ingredient in a wide variety of sweet and savory recipes.

Benefits

Soft wheat has a high content of a fibers and for this reason it facilitates the performance of intestinal functions and also the digestionThis cereal is totally cholesterol free, so even those suffering from cardiovascular problems can consume it safely. Soft wheat is also very filling, thus reducing appetite. It is therefore suitable for those following a healthy and balanced diet and wishing to maintain physical fitness. Soft wheat is rich in vitamin PP (Niacin) which acts on the fatty acids in the body and prevents the appearance of dermatitis and dysentery. We also find magnesium, which keeps the health of the teeth and starch which is a source of glucose beneficial for mental energy and tissues.

Nutritional values

The benefits of soft wheat are linked to some of its nutritional values Very important. One hundred grams of soft wheat contain only 317 calories and 0 cholesterol. At the same time, they contain:

12 grams protein
9,7 grams fibers
2,6 grams of lipids
65 grams of carbohydrates
56 grams starch
3,3 grams of soluble sugars
495 milligrams of Potassium
304 milligrams of Phosphorus
45 milligrams of Calcium
3,1 milligrams of Zinc

Finally, in the Wheat they are very present vitamins B1, B2 and B3.

Use in the kitchen

Soft wheat flour is ideal for making leavened products and fresh egg pasta, as well as bread, pizza, biscuits, focaccia, and pastries.

How to use wheat germ oil

From the cold pressing of the soft wheat germ we obtain theWheat germ oil, rich in vitamin E, a highly antioxidant. This oil is very effective against wrinkles and stretch marks. Furthermore, containing many polyunsaturated fatty acids, it helps the metabolism and promotes the oxygenation of the body. Wheat germ oil counteracts triglycerides and cholesterol and protects against the risk of cardiovascular disease. B vitamins, present in large quantities, also play a fundamental role in combating obesity, fatigue and constipation. Wheat germ oil can also be used, as mentioned, on the skin, as it combats skin aging, moisturizes dry skin, and protects against environmental agents. It's also an excellent anti-cellulite product. When applied to the face, it can be added to your daily cream.

Controindicazioni

There are no reports or studies demonstrating negative interactions between this cereal and medicines. However, soft wheat has laxative properties and is therefore not recommended for those with intestinal problems such as colitis. Furthermore, it is rich in gluten and therefore not suitable for celiac or to those who suffer from gluten intolerance.

Soft wheat: properties, benefits, and culinary uses