Broken Wheat-From Crushing Whole Raw Wheat

Broken wheat, also known as cracked wheat, is a wheat product synthesized from whole raw wheat kernels that are cut or crushed into smaller pieces, hence its name. This pulse garners a multitude of uses and benefits, and it’s the type of crop that’s considered a popular dietary supplement in many countries and cultures. Quite a lot of groceries sell broken wheat, which can be stored inside your refrigerator or any cool, dry place in your house until you need to use it to avoid rancidness. If it’s not consumed within a year’s time, broken wheat should be thrown away.

Differences between Bulgur Wheat and Broken Wheat
Bulgur wheat is a similar product to broken wheat because it’s also made by breaking wheat kernels. The difference between the two is that bulgur is made from steamed and toasted wheat kernels before they’re cracked, so it has a nuttier, richer flavor when compared to the bland taste of normal broken wheat. Because it’s partially cooked, you don’t need to cook bulgur any further. Conversely, normal broken wheat uses raw wheat berries, so you need more than minimal cooking for them. A variety of broken grain types are available for use in a multitude of animal fodder and recipes as well.

Bulgur Wheat Origins and Preparation
The bulgur cereal food (also known as bulgar, burghul, and bulghur) is a pulse created from a variety of wheat species, mainly durum wheat. Its use is most common in cuisine made in the Middle East, particularly Bulgaria, Armenia, Greece, and Turkey. The raw grains can be ground into semolina (using hard durum only), ground into flour, crushed or cut into broken wheat (as mentioned above), or germinated and dried creating malt. It can also be made into groats by drying, crushing, and de-branning it.

Even the outer husk or bran can be used utilized, provided that the raw wheat had been broken into parts at a professional mill (which is what’s usually done with broken wheat bulgur anyway). This broken wheat variant is a major ingredient in foods like breakfast cereals (for example, Wheaties, Shredded Wheat, Cream of Wheat, and Wheatena), boza (a fermented drink), gravy, doughnuts, rolls, muffins, cookies, cakes, pastries, pies, pancakes, Muesli, biscuits, crackers, porridge, and of course, bread. It can also be used in stuffing, other bakery goods, and pilafs.

Cleansing and Storage of Broken Wheat
It’s important to wash broken wheat before being used, like with all grains. After all, you can’t be too careful. During the shipping, processing, and growing stages, there’s always a possibility of residual dirt and other compounds to stick to the wheat. The easiest way to wash broken wheat is to put it into a fine-grained colander, put it under running water, and stir it with your hand or by spatula to ensure that each and every last grain is completely cleaned.

Soaking the washed broken wheat will also make it easier and faster to cook. There are those who put grains of broken wheat to soak when they leave the house for work during the morning, so that they (the grains) will be ready for cooking in the evening. Cooked broken wheat can be put inside a tight container while refrigerated for several days so that you can reserve them for use in pancakes, salads, and other similar dishes.

Types of Bulgur Wheat and How to Prepare It
In Turkey, there’s a distinction between coarser grind bulgur (pilavhk bulgur) and fine-ground bulgur (k√∂ftelik bulgur). In the U.S., like with normal broken wheat, bulgur also has the 1, 2, 3, and 4 variants, with 1 being the finest and 4 being the most rough. They vary in accordance to the most-coarse grind to the finest grind, with the finest grind offering the least amount of cooking time. Furthermore, cooking bulgur wheat is quite easy to learn. This is one of the oldest known crops and grains in mankind’s history, and as mentioned earlier, can be made from soaking and cooking whole wheat kernel.

It’s one of the easiest-to-prepare dishes for your friends and family. In particular, it’s quite the useful thickener and extender for meat dishes and soups. It can even be used as an alternative to rice in some cases, because it contains similar nutrients found in whole wheat. Like rice, it can be prepared and cooked with water, because it can absorb water that’s twice its volume as well. There are a variety of ways to prepare this type of broken wheat, chief among them is cooking or soaking in water for it to consume the liquid.

Culinary Uses of Broken Wheat
There are a multitude of uses for broken wheat. Quite a lot of people use it as a base, serving meats, vegetables, or couscous (Berber cuisine of semolina that’s served with a vegetable or meat stew) alongside it. Because of its flavorful and fluffy properties, cooks also use it in grain pilafs (in fact, quite a lot of multi-grain pilaf require broken wheat). In India, daliya (another term for bulgur) can be eaten with milk and sugar as a cereal. In the U.S., it’s considered more of a side dish like rice or pasta.

This pulse is also a mainstay ingredient when it comes to grain dishes in general, pancakes, and multigrain bread. These broken wheat berries may be partially cooked or soaked when they’re used in recipes such as bread to ensure their complete cooking when the finished product is ready for serving. Meanwhile, bulgur wheat can also be used to make breads or utilized in desserts and salads.

Health Benefits and Nutrition
Since whole wheat berries are required to make broken wheat, it’s naturally quite nutritious because of its high fiber content. Furthermore, the wheat germ and the outer bran are also nutrient rich. That’s the main reason why broken wheat is often added to diets, and it’s specifically eaten by people who are concerned with the healthiness of their heart. You can vary the flavor and nutrition by using one type of broken wheat with other whole cracked grains as well.

Nutrition Facts
Servings Size 1 cup
Calories from Fat 19
Calories 407
Saturated Fat 2%
Potassium 14%
Total Carbohydrate 29%
Dietary Fiber 59%
Protein 9%
Calcium 4%
Iron 26%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because it has not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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