Wheat berries?

[Guest guest]

Pat:

I got the following definition from http://www.epicurious.com --

through the " Food & Wine Dictionary. When I put in " wheat berries " , it

said to see " wheat " , so I'm including the entire definition for wheat

which has some subcategories:

 

Thought to have been growing since Paleolithic times and cultivated for

at least 6,000 years, wheat is the world's largest CEREAL-grass crop.

Its status as a staple is second only to rice. One reason for its

popularity is that — unlike other cereals — wheat contains a relatively

high amount of GLUTEN, the protein that provides the elasticity

necessary for excellent breadmaking. Though there are over 30,000

varieties of wheat, the three major types are hard wheat, soft wheat and

durum wheat. Hard wheat is high in protein (10 to 14 percent) and yields

a flour rich in gluten, making it particularly suitable for YEAST

BREADS. The low-protein (6 to 10 percent) soft wheat yields a

flour lower in gluten and therefore better suited for tender baked

goods such as biscuits and cakes. Durum wheat, although high in gluten,

is not good for baking. Instead, it's most often ground into SEMOLINA,

the basis for excellent pasta. In the United States,

wheat is also classified according to the time of year it is sown —

namely, spring wheat and winter wheat (which is actually sown in the

fall). The unprocessed wheat kernel, commonly known as a wheat berry ,

is made up of three major portions — BRAN, germ and endosperm. Wheat

bran, the rough outer covering, has very little nutritional value but

plenty of fiber. During milling, the bran is removed from the kernel.

It's sold separately and used to add flavor and fiber to baked goods.

Wheat germ, essentially the embryo of the berry, is a concentrated

source of vitamins, minerals and protein. It has a nutty flavor and is

very oily, which causes it to turn rancid quickly. Wheat germ is sold in

both toasted and natural forms and is used to add nutrition to a variety

of foods. Wheat germ oil, an extraction of the germ, is strongly

flavored and expensive. The wheat endosperm, which makes up the majority

of the kernel, is full of starch, protein, niacin and iron. It's the

primary source of many wheat flours. In addition to flour, wheat is

available in several other forms including wheat berries, cracked wheat

and BULGHUR WHEAT. Wheat berries are whole, unprocessed kernels, whereas

cracked wheat is the whole berry broken into coarse, medium and fine

fragments. Both are sold in health-food stores and may be cooked as

cereal, or in PILAFS, breads or other dishes. See also KAMUT.