Plant - Wheat (Triticum). By Jonathan Jansen

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(Wheat food council,2010)

ORIGINAL DOCUMENT






Scientific Name of plant & Classification


Sometimes referred to as the wheat berry, is the kernel from which the wheat plant grows. (Wheat food council,2010).When looking at the different and various kinds of grass products, wheat is one the popular products of the bunch. Wheat, which is scientifically named Triticum aestivum belongs to the grass family (Encyclopedia Americana,2010). , and it also belongs to the class Liliopsida. (Encyclopedia Americana,2010).

Appearance

The Wheat plant looks like your ordinary yard-grass when it is small. (Figure.1)(ThinkQuest, N.D.). The wheat Plant does contain leaves like any other regular plant, and contains seeds that later on grow larger, which are also called kernels. The kernels are grown into clusters, these are harvested when ripe(as seen in Figure.2)(ThinkQuest, N.D.).


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Figure.1 Wheat plant. (ThinkQuest, N.D.)
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Figure.2 Mature Wheat Plant (B2 Farm, 09-10).




Environmental Conditions & Where it is found?




The amount of protein that is found in the wheat is determined by the soil and the climate condition it is grown on. For example, looking at the United States as whole, the amount of protein varies from 7% to 19%.(Encyclopedia Americana, 2010). Having recalled this, Wheat has a better chance of producing better protein in dry and mild climate conditions. (ThinkQuest, N.D.). Areas that have relatively hot and dry weather conditions, produce wheat with high protein levels during ripening season. Although seasons with high rainfall and use of irrigation during the ripening season, results in low levels of proteins but more production of crops. (Encyclopedia Americana, 2010).

Wheat which is grown all over the world, produces 20 million bushels in a single year. The famous Wheat importers and exporters are China, Canada, France, India, Russia and the United States is where most of the wheat is grown. (ThinkQuest, N.D.).These are the top 6 countries; the others follow as seen in Figure. 3. Major growing areas in Canada are found in Alberta, Manitoba and Saskatchewan. (Grains Canada,2009).



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Figure.3 Wheat Importers and Exporters (BBC, 2007)




Product


How do we get it?


The production of bread is made from wheat. The wheat which is grown from a seed or kernel, which is planted using a machine called the drill. (ThinkQuest, N.D). This Machine digs large ditches where these seeds are placed. Then the seeds are grown into green sprouts, the little sprouts grow heads on top of each plant. The head contains a lot of seeds in it, the plant turns into a golden beige colour. The top ultimately hardens and dries, and it becomes ready to be harvested and go down to the milling process. (ThinkQuest, N.D). The milling process is taken place in the grain mills, which sells the grain that is turned into flour to bakeries in bulk. (enotes, 2010). The bakeries keep the flour in storage sacks until they are ready to be used for making bread. In the baking factory, water and yeast are mixed with flour to make the dough that is then moulded and baked to produce bread. (enotes, 2010).




Video.1 (Phoenix Learning Group. Inc, N.D.).


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Figure.4 Wheat kernel (Grains they’re essential, N.D.).

Which Part is it obtained from?



All the Grains are made of three components; the bran, germ, and the endosperm. All of these three parts are grounded together to make whole wheat and rye bread. To make the white flour, the bran and the germ must be taken out. Since the bran and germ contain much of the nutrients in grain, the white flour contains a lot of vitamins and minerals. (enotes, 2010.).
Endosperm – This component makes up 83 percent of the kernel weight, and it is the main source of white flour. The endosperm contains the most share of protein. (Wheat food council, 2010.). Figure.4
Bran – This section is about 14 percent of the kernels total weight. The bran is also included in whole wheat flour and could be bought separately. The bran consists of dietary fiver, and a small amount of protein. (Wheat food council, 2010.). Figure.4
Germ – This final component makes up to 2 and a half percent of the weight of the kernel. The germ is the sprouting section of the seed. This separated from the flour in the milling process because of the fat content that it carries. This limits the flour from shelf-life. The germ has really low levels of protein but has a greater amount of B-complex vitamins. (Wheat food council, 2010.). Figure.4







Making of the Product – Flowchart


Please Refer to Original Document that is Located above for Flow Chart. Thank You.





Beneficial Impact



For the past centuries, Bread has been well known and regarded as the staff of life and a very important part of our daily healthy nutrition. (Couples health, 2005). But recent research shows that many consumers these days are making nutrition decisions on bread with ought knowing its well proven health benefits. (Couples health, 2005.). The proven long term health benefits consist of reducing cholesterol and the risk of heart disease. (Couples health, 2005).
The bread also contains carbohydrates; this source of energy is one of 3 Macronutrient (lipids (fats), protein, and carbohydrates) that supplies most of the energy to the body. They are all Major energy sources. This helps build a Proper metabolism of both Fat and protein-carbohydrate. That helps preserve the
protein in body tissue. (Prevents ketosis build up and acidic blood).

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(Grains they’re essential, N.D.)


Video. 2 Benefit of bread (Dailey Dish, N.D.)















Harmful Impacts



This Product doesn’t harm the environment, economy or any other living things, when produced. This product only contains very good beneficial impacts that support the society.

Conclusion



Therefore Wheat is a very beneficial outcome, and it provides a lot of benefits in are daily life. And as seen it takes numerous processes to make it into a consumable product. Wheat was grown before any recorded time. Although the origin of wheat is obscure, it did play an important part in civilization. (Encyclopedia Americana, 2010.). And since Wheat is essentially a food grain, most of the grain is used for human needs, mainly as flour that we use to make consumable products. (Encyclopedia Americana, 2010.). Also when we toast are bread or put into sandwiches, Wheat and its nutrients will always be a part of our friendly diet.





Reference



Wheat. (2010). The Canadian Encyclopedia. Retrieved December 9,2010.
http://www.thecanadianencyclopedia.com/index.cfm?PgNm=TCE&Params=A1ARTA0008543
Canadian Wheat. (2009).The Canadian grain commission. Retrieved 9,2010.
http://www.grainscanada.gc.ca/wheat-ble/wbm-mwb-eng.htm
Wheat. (2010). Encyclopedia Americana. Retrieved December 9, 2010, from Grolier Online
http://ea.grolier.com/article?id=0416350-00
The Healthy lifestyle. (N.D). The grain essential. Retrieved December 9, 2010.
http://www.grainsessential.ca/english/grains/healthylifestyle.html
What is Wheat?. (2010). Wheat food council. Retrieved December 9,2010.
http://www.wheatfoods.org/AboutWheat-what-is-wheat/Index.htm
Bread, Health benefits. (2005). Couples company. Retrieved December 9, 2010.
http://www.couplescompany.com/wireservice/Health/Bread.htm
Bread. (2010). Enotes.com. Retrieved December 9,2010.
http://www.enotes.com/how-products-encyclopedia/bread
Wheat. (N.D). ThinkQuest. Retrieved December 9, 2010.
http://library.thinkquest.org/TQ0312380/wheat.htm