Wheat

Introduction

Wheat is India's major cereal crop. The entire agricultural area in the nation is around 29.8 million hectares. Wheat output in the nation has risen dramatically, from 75.81 million MT in 2006-07 to an all-time high of 94.88 million MT in 2011-12. Wheat productivity grew from 2602 kg/hectare in 2004-05 to 3140 kg/hectare in 2011-12. Wheat productivity has increased significantly in the states of Haryana, Punjab, and Uttar Pradesh. MP has claimed increased area coverage in recent years.

Indian wheat is mostly a soft/medium hard, medium protein, white bread wheat, similar to hard white wheat in the United States. Wheat cultivated in central and western India is often hard and heavy in protein and gluten. India also produces around 1.0-1.2 million tons of durum wheat, the majority of which is grown in the state of Madhya Pradesh. Due of segmentation issues in market yards, most Indian durum is not marketed individually. Furthermore, some quantities are acquired at a price premium by the private trade, primarily for the processing of higher value/branded items.

Nutritional Information

Deficiency of key nutrients has grown widespread as a result of intensive agriculture. The studies done under the All India Coordinated Research Project on Micronutrients in Crops and Soils revealed a widespread zinc shortage in Indian soils. The national micronutrient deficiency rate is 46% for Zn, 17% for B, 12% for Mo, 11% for Fe, and 5% for Cu.

Sulphur shortage has also been documented in a wide spectrum of soils (38%). More than 40 crops, including cereals, millets, oilseeds, and pulses, have shown a sensitivity to sulphur. Strategies for realizing the potential yield can entail

1. Nutrient management at the site for maximum yield
2. Integration of agricultural leftovers, bio fertilizers, and other organic fertilizers with inorganic fertilizing
3. FIRBS tillage strategies for boosting nutrient utilization efficiency
4. Remote sensing to improve nutrient management
5. Nutrient management and straw quality in relation to human and animal health

Types

The protein level of the wheat defines where it will be utilized for, and the higher the protein concentration, the better the elasticity of the dough. Hard red winter and hard red spring have the largest protein percentages and are commonly utilized in items needing bulk, such as breads and rolls. Hard white and soft white have the lowest protein percentages and are best suited for baked items such as cakes, cookies, crackers, pastries, and muffins.

The color of the wheat also matters, and as you might expect, red wheat is darker than white wheat. Red wheat has a harsher, more bitter taste than white wheat. This isn't a significant concern for many of us home bakers, but it is when you're a big manufacturer attempting to make a visually beautiful product for your consumer. Soft red winter is frequently used in visible brown crackers and flat breads. These are frequently advertised as "whole grain" crackers and the like. Soft white is used in goods when manufacturers want the item to look and taste "white," but they also want to imply that it is healthful since it contains wheat. Muffins "prepared with white flour" are one example of this.

1. Khapli wheat
   Khapli wheat, also known as Samba, Emmer, or Diabetic wheat, is the world's greatest producer. It is one of the greatest wheat varieties in India. It contains several therapeutic properties that can aid in the treatment of heart disease and diabetes. It can reduce blood cholesterol and glucose levels, making it suitable for persons attempting to weight loss or who are worried regarding their wellbeing. Khapli wheat chapati is high in dietary fibers and might help you feel nourished for longer.
2. Sharbati Wheat
   This wheat is cultivated only in the Madhya Pradesh district of Sehore. The soil in the area is high in potassium and receives adequate rainfall, leading in golden wheat grain with a greater protein content than other wheat kinds. The grains are heavier and have a nutty flavor, resulting in soft, tasty, and nutritious chapatis.
3. Wheat bread in general
   This is the most common wheat type grown not just in India, but all throughout the world. It has a high protein content and may be used to produce fluffy flatbreads (chapati). This is the most suitable wheat variety for chapatti. India has its own strain of ordinary bread wheat known as Indian dwarf wheat because of its round and tiny grains. It is lighter in color and has a softer flavour when compared to comparable grains grown in the United States. Their nutritional profiles, on the other hand, are not appreciably different.
4. Wheat durum
   India is a leading producer of durum wheat, sometimes referred to as pasta wheat or macaroni wheat. It is also one of India's greatest wheat varieties in terms of quality. The reason for this is because the coarse wheat grains are converted into semolina and then used to make pasta, noodles, macaroni, and other foods. It has a comparable nutritional profile as common bread wheat and a high gluten level. But because durum wheat flour lacks enough starch to ferment and rise, it is not suitable for making bread.
5. Stone milling as opposed to steel milling
   Steel rollers used in the production of atta produce heat when crushing wheat kernels, which can kill the bran and germ. As a result, vital vitamins and minerals are lost from the flour. Since stone grinders, or chakki as they are known in India, protect the wheat germ and produce nutrient-dense wheat flour, they are preferable for milling wheat.

Nutritional Information

Table 1.2.

Nutritional component

Health benefits

1. The metabolic syndrome
   Metabolic syndrome refers to an imbalance in human metabolic rhythms. Diabetes risk, cholesterol or obesity levels, as well as blood sugar levels, may all be increased by metabolic syndrome. Numerous investigations have demonstrated the presence of tocotrienols, ferulic acids, arabinoxylan, and tocopherols in whole wheat. These bioactive ingredients in wheat may lessen the risk of metabolic syndrome by regulating blood sugar, reducing blood pressure, and resulting in a healthy body mass index (BMI). The effectiveness of wheat in treating metabolic syndrome has to be investigated further in human subjects. Instead of self-medicating, you should receive a diagnosis and appropriate care.
2. Boost your immune system
   Our immune systems and general health may be impacted by the food we eat. Numerous vitamins and elements included in wheat may help with immunity. Wheat contains dietary fibers and ferulic acid, which can produce macrophages, T-helper cells, and neutrophils, which can improve the function of immune cells. To determine how wheat affects the human immune system, more research is needed.
3. Wheat for cancer
   There are several cancers that can be treated with wheat. Consuming foods high in dietary fiber may help lower the chance of developing colon, colorectal, stomach, liver, and pancreatic cancer, according to studies. To determine how wheat affects human cancer, more research is needed. However, because cancer is a severe illness, getting the right diagnosis and treatment is crucial rather than choosing self-medication.
4. Heart health
   Wheat may be used to treat conditions like stroke or myocardial infarction, and consuming a lot of fiber may lower your chance of developing cardiovascular problems. A research that involved over 22000 persons found that those who consumed a lot of fiber had a lower risk of myocardial infarction.
5. Wheat for gall stone
   Wheat has a lot of indigestible fibers, which may prevent gallstones. According to research, ones who consume more fiber are less likely to get gallstones than people who consume less of it. Fibers hasten the flow of food through the intestines and slow the production of bile acids, which may be the cause of gallstones.
6. Diabetes
   Wheat may be able to prevent diabetes since it contains fiber. Studies on rats suggested that eating a lot of fiber could reduce blood sugar levels. The consumption of dietary fibers may lower the risk of developing diabetes, according to extensive human research.