Wheat gluten can refer to: The gluten found in wheat Wheat gluten, a food Other related archivesWheat gluten, gluten, wheat

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Wheat, Wheat - History, Wheat - Genetics & Breeding, Wheat - Hulled vs. free-threshing wheat, Wheat - Naming, Wheat - Major cultivated species of wheat, Wheat - Economics, Wheat - Production and consumption statistics, Wheat - Agronomy, Wheat - Crop development, Wheat - Wheat stages, Wheat - Diseases, Wheat - Pests, Wheat - Wheat in the United States

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Wheat Brought to earth by Lords of Wisdom from other spheres, as were all the grains, and indeed all plants and animals. Yet wheat is said not to be known in the wild state nor to have been developed from any grass. Plato speaks of inventors -- gods and demigods incarnate in human beings -- who appeared successively among the races of mankind after their divine rulers had departed, and discovered fire, wheat, and wine. The kabiri and also Isis are said to have brought wheat, as is Isis. In Egyptian symbology the Osirified defunct becomes Khem, who gleans the field of Aaru -- i.e., "he gleans either his reward or punishment, as that field is the celestial locality (Devachan) where the defunct is given wheat, the food of divine justice" (SD 1:221).

In ancient Greece wheat was always associated with Demeter or Ceres (whence the word cereal), and as Demeter was the preeminent goddess of the Mysteries, sheaves of wheat also were associated with the Mysteries. Maize held the same place in ancient America. In the Christian Church wheat is still the food in the bread -- the literal, physical "body of Christ."

(See also: Wheat, Mysticism, Mysticism Dictionary, Body mind and Soul)

T. aestivum T. aethiopicum T. araraticum T. boeoticum T. carthlicum T. compactum T. dicoccon T. durum T. ispahanicum T. karamyschevii T. militinae T. monococcum T. polonicum T. spelta T. timopheevii T. trunciale T. turanicum T. turgidum T. urartu T. vavilovii T. zhukovskyi References:
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• Wheat - History
• Wheat - Genetics & Breeding
• Wheat - Hulled vs. free-threshing wheat
• Wheat - Naming
• Wheat - Major cultivated species of wheat
• Wheat - Economics
• Wheat - Production and consumption statistics
• Wheat - Agronomy
• Wheat - Crop development
• Wheat - Wheat stages
• Wheat - Diseases
• Wheat - Pests
• Wheat - Wheat in the United States

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A wheat weevil (Sitophilus granarius) is a weevil that damages stored grain. Other related archivesweevil

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Chinese cuisine Eight Great Traditions Anhui Cantonese Fujian Hunan Jiangsu Shandong Sichuan Zhejiang Others Chinese Buddhist Chiuchow Hakka Historical Chinese Hong Kong Huaiyang Chinese Islamic Macanese Mandarin Northeastern Sha ...

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• Buddhist cuisine - Three types of restrictions
• Buddhist cuisine - Common sources for Buddhist foods

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Much of the following text is taken from the Household Cyclopedia of 1881: Wheat mildew may be ranked as a wheat disease which affects the ear, and is brought on by causes somewhat similar to those which occasion blight, though at a more advanced period of the season. If this disorder comes on immediately after the first appearance of the ear the straw will also be affected, but if the grain is nearly or fully formed then injury on the straw is not much discernible. We have seen a crop that carried wheat that was mildewe ...

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Domestic wheat originated in southwest Asia in what is now known as the Fertile Crescent. The earliest archaeological evidence for wheat cultivation comes from Syria, Jordan, Turkey, and Iraq. Around 10,000 years ago, wild einkorn and emmer wheat were domesticated as part of the origins of agriculture in the fertile crescent. Cultivation of wild forms led to selection of mutations for tough-rachised ears (which do not break up at maturity) and larger grains (see domestication). While these forms could not have succeeded in the wild, under cultivation th ...

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Wheat, Wheat - History, Wheat - Genetics & Breeding, Wheat - Hulled vs. free-threshing wheat, Wheat - Naming, Wheat - Major cultivated species of wheat, Wheat - Economics, Wheat - Production and consumption statistics, Wheat - Agronomy, Wheat - Crop development, Wheat - Wheat stages, Wheat - Diseases, Wheat - Pests, Wheat - Wheat in the United States

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Wheat gluten, also called seitan (pronounced SAY-tahn), wheat meat, wheat-meat, wheatmeat, gluten meat, or simply gluten) is a vegan/vegetarian foodstuff made from wheat gluten and often used as a meat substitute in Asian, vegetarian, Buddhist, and macrobiotic cuisines. It is made by washing dough made from wheat flour in water until the starch is rinsed away, leaving only the glute ...

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• Wheat gluten food - Forms
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Winter wheat is a cereal. Winter wheats are planted in the fall, from September through December. Winter wheat sprouts before freezing occurs, then becomes dormant until the soil warms up in the spring. Persistent snow cover might be disadvantageous; however, winter wheat needs a few weeks of cold before being able to flower. The wheat grows and matures until ready to be harvested by early July. Soft spring wheats are used in the United States to make all-purpose flour used in a wide variety of baked products, but in Canada is ...

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• Winter wheat - Sources

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Common wheat (also known as bread wheat) is by far the most important wheat species in cultivation today. Common wheat - Evolution. Bread wheat is a hexaploid free-threshing wheat closely related to spelt. As with spelt, genes contributed from goatgrass (Aegilops tauschii) give bread wheat greater cold hardiness than most wheats, and it is cultivated throughout the world's temperate regions. Common wheat - Recent history. Wheat first reached North America wi ...

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• Common wheat - Evolution
• Common wheat - Recent history
• Common wheat - Plant breeding
• Common wheat - Other forms of common wheat

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Wheat beer is a beer that is brewed with both malted barley and malted wheat, rather than only barley. The addition of wheat lends wheat beers a lighter flavor and paler color than most all-barley ales. Wheat beer is customarily top fermented, that is, fermented with ale yeast. Wheat beers have become very popular in recent years, and are especially popular in warm weather. In earlier centuries, brewing wheat beer was illegal in many places since wheat was too important as a bread cereal to "waste" it for brewing. The two most important varieties of wheat beer are Bel ...

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• Wheat beer - Different names and types of wheat beer
• Wheat beer - Pouring wheat beer

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Whole wheat flour is a powdery substance derived by grinding or mashing the whole wheat berry. It is used in baking but typically mixed with other "white" flours to add nutrition, texture, fiber, and body to the finished product. Usually, whole wheat flour is not the main ingredients of baked goods due to its quality to add texture and a certain "heaviness" to baked goods which prevents them from rising as well as white flours. This adds to the cost per volume of the baked item as it requires more flour to obtain the same volume due to the fe ...

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Wheat Field with Crows is mistakenly considered by many to be last painting of the Dutch painter Vincent van Gogh; yet he probably painted at least two or three other paintings after this one. The mistake has been perpetuated by the movie "Lust for Life" which depicts Van Gogh as painting this immediately before his suicide. The painting may represent a confusion in Van Gogh's decision-making with its three separating paths ...

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• Wheat Field with Crows - External link

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An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, but also maize (aka corn), rye, barley and rice, amongst many other grasses and non-grain plants (including many Australian species of acacia). Flour is the key ingredient of bread, which is the staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Flour can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts. Flour is always based on the presence o ...

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• Flour - Types of flour
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• Flour - Other flours
• Flour - Flour type numbers
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Ale is an ancient word for a fermented alcoholic beverage obtained chiefly from malted barley. Before the introduction of hops into England from the Netherlands in the 15th century the name "ale" was exclusively applied to unhopped fermented beverages, the term "beer" being gradually introduced to describe a brew with an infusion of hops. This distinction no longer applies. Ales are brewed with top-fermenting yeasts at temperatures from 15 to 25 °C (59 to 77 °F). For comparison, lagers are brewed over longer periods, a ...

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• Ale - Varieties of ale
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• Ale - Belgian ales
• Ale - German barley ales
• Ale - Wheat beer
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Bulgur or bulgur wheat is more properly known as Burghul in the Middle East and North Africa. Burghul (Bulgur) is made from durum wheat berries that are cooked, the bran removed, and then dried and crushed. It is often confused with cracked wheat, which is made from crushed wheat berries, and retains all the nutrients of whole grain wheat. Burghul (Bulgur) is most often found in Middle Eastern and Mediterra ...

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Chinese cuisine Eight Great Traditions Anhui Cantonese Fujian Hunan Jiangsu Shandong Sichuan Zhejiang Others Chinese Buddhist Chiuchow Hakka Historical Chinese Hong Kong Huaiyang Chinese Islamic Macanese Mandarin Northeastern Sha ...

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• Buddhist cuisine - Three types of restrictions
• Buddhist cuisine - Only for some Buddhists
• Buddhist cuisine - Common sources for Buddhist foods

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White bread is bread made from wheat flour from which the bran and germ have been removed, in contrast to whole wheat bread made from whole wheat flour, in which these parts are retained and contribute a brownish color. In addition, this white flour is generally bleached using potassium bromate or chlorine dioxide gas to remove any slight yellow color and make its baking properties more predictable. The development of white bread was a response to the adaptation of the grocery business to modern commerce. Bleaching gives white ...

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Rye (Secale cereale) is a grass grown extensively as a grain and forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used to make flour, feed, beer, some whiskies and most vodkas. Rye, alone or overseeded, is planted as a livestock forage or harvested for hay. It is highly tolerant of soil acidity and is more tolerant of dry and cool conditions than wheat, though not as tolerant of cold as barley. The first possible use of domestic rye comes from the site of Tell Abu Hureyra in northern Syria, in the Euphrate ...

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