The staple grain behind bread, pasta and countless flatbreads across European, Middle Eastern, Indian and North African cuisine, ground into flour for its gluten-forming proteins, which trap gas and give leavened dough its structure. Emmer and einkorn were the earliest cultivated forms; bread wheat (Triticum aestivum) is a later hybrid that now dominates world production.
Facts
Earliest Documented Use, From (Year) Origin RegionThe Fertile Crescent (the Levant and Mesopotamia) 1 Classification
AllergenCereals Containing Gluten 1 Connections
Associated With
Expresses Tradition
Source On Food and Cooking: The Science and Lore of the KitchenHarold McGee
Used By
Wheat bread and pastry are foundational to British baking.
Source British Cuisine (Wikipedia)
Source Knowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)
Source The Oxford Companion to FoodAlan Davidson
Source Larousse Gastronomique
Source Larousse Gastronomique
Source Larousse Gastronomique
The thin pancakes the duck is wrapped in are made from wheat flour.
Source The Oxford Companion to FoodAlan Davidson
Source The Paradox of Pelmeni (The Moscow Times)Pavel and Olga Syutkin
Source The Oxford Companion to FoodAlan Davidson
Ramen, Dishes Source The Oxford Companion to FoodAlan Davidson
Source Exploring the History of Russian Cuisine (Russia Beyond)Maxim Syrnikov
Wheat flour is the traditional base grain for sourdough bread.
Sources
1. The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entry: Wheat
wheat A grass of the genus Triticum, wheat is the second oldest (after BARLEY) of cultivated cereals.
The Oxford Companion to Food, description lead (allergen)
ground into flour for its gluten-forming proteins, which trap gas and give leavened dough
- Used By: Peking Duck
- Used By: Pizza Margherita
- Used By: Ramen
- Used By: Croissant
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004Expresses Tradition: Bread Baking
Larousse Gastronomique
Hamlyn, 2009- Used By: Italian Cuisine, entry: Wheat
- Used By: French Cuisine, entry: Wheat
- Used By: Middle Eastern Cuisine, entry: Wheat
Knowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)
Exploring the History of Russian Cuisine (Russia Beyond)
The Paradox of Pelmeni (The Moscow Times)
Pavel and Olga Syutkin, The Moscow Times, 2022Used By: PelmeniView the Source British Cuisine (Wikipedia)
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