More than 17,000 years ago, humans gathered the seeds of plants and ate them. After rubbing off the husks, early people simply chewed the kernels. According to some sources, wheat originated in the “cradle of civilization” in the Tigris and Euphrates river valley, near what is now Iraq. However, the Roman goddess, Ceres, who was deemed protector of the grain, gave grains their common name today – “cereal.”
Wheat gives a nutritional boost of carbs of 72 grams, protein 13.2gm and fiber 10.7 gm per 100 gm. Besides, it supplies fat 2.5 gm/ 100 gm, sugar 0.4 gm/100gm while containing 11% water in it. Despite its nutritional value, 1% of the human population cannot consume wheat-based products due to celiac disease. This disorder results from intolerance to the wheat protein called gluten.
Wheat was introduced by the first English colonists and quickly became the main cash crop of farmers who sold it to urban people and exporters. In colonial times its production became concentrated in the Middle Colonies, which became known as the “bread colonies”. To satisfy both the taste buds and the metabolism, we need to ensure the nutritional value and wide use of wheat as the primary ingredient of various foods in an efficient manner.