Which is better, white wheat or red wheat, and what is the difference between triticale flour and wh

White wheat is better than red wheat:

1. The color of the seed coat is different.

White wheat seed coat is white, milky white, or yellowish-white, hence the name white wheat. Red-skinned wheat is wheat with a dark red or reddish-brown skin.

2. The endosperm content is different.

White wheat has more endosperm content, and red wheat has less endosperm content.

3. The powder yield is different.

White wheat has a high flour yield, while red wheat has a low flour yield.

Current status of wheat production.

Wheat is a crop that can be sown in both autumn and spring, and can be intercropped with other crops. In recent years, the country's wheat planting area is about 24 million hectares, accounting for 26% of the total grain area; The total output of wheat is about 100 million tons, accounting for 22% of the total grain output.

Henan, Hebei, Shandong, Anhui and Jiangsu provinces have more than 2 million hectares of wheat planting, accounting for 74% and 80% of the country's total output respectively.

Henan Province has the largest wheat planting area and the largest total output, followed by Shandong, Hebei, Anhui and Jiangsu. China's wheat production can basically meet domestic demand, but it still needs to import some high-grade and high-quality wheat to fill the lack of wheat quality in China.

The color of the seed coat of white wheat and red wheat is different, and the color of the seed coat of white wheat is lighter and nearly white, hence the name. The seed coat of red wheat is darker in color, nearly red. In addition, the white wheat seed coat is relatively thin and the pollination rate is relatively high, while the red wheat seed coat is relatively thick and the pollination rate is relatively low.

I don't know much about colored wheat, but I heard that it is a newly developed variety, and it has not yet been cultivated on a large scale. Mixed wheat: It is wheat mixed with different varieties, qualities, colors and grades, which is generally used for the processing of ordinary flour or for feed production.

Henan is one of the main producing areas of winter wheat in China, and most of the wheat planted is "high-quality wheat". High-quality wheat is only a standard, not a unified concept, it is based on different wheat processing characteristics and different flour production needs, that is, as long as it meets the "high-quality wheat" standard formulated by the state, white wheat; red wheat; strong, high-gluten wheat (colloidal); Different varieties of low-gluten wheat (flour) are high-quality wheat. In addition, high-quality wheat is not only determined by the variety, but also by scientific management and timely harvest, in order to obtain high-quality wheat, is the real high-quality wheat.

According to the different skin colors, wheat can be divided into two types: white-skinned wheat and red-skinned wheat. Among them, white-skinned wheat is yellow or milky white, with thin skin, more endosperm content, and higher flour yield. On the other hand, red-skinned wheat is dark red or reddish-brown, with thicker skin, less endosperm content, and lower flour yield.

In China, wheat is generally divided into 9 categories according to grain quality and skin color.

1) White durum winter wheat seed coat is white or yellow-white wheat grains not less than 90%, cuticle rate is not less than 70% of winter wheat.

2) White hard spring wheat seed coat is white or yellow-white wheat grains not less than 90%, keratin rate is not less than 70% of spring wheat.

3) White soft winter wheat seed coat is white or yellow-white wheat grains not less than 90%, silty rate is not less than 70% of winter wheat.

4) White soft spring wheat seed coat is white or yellow-white wheat grains not less than 90%, silty rate is not less than 70% of spring wheat.

5) The seed coat of red durum winter wheat is not less than 90% of the wheat grains and the cuticle rate is not less than 70%.

6) The seed coat of red hard spring wheat is dark red or reddish-brown wheat grains not less than 90%, and the cuticle rate is not less than 70%.

7) The seed coat of red soft winter wheat is not less than 90% of the wheat grains and the flour content is not less than 70%.

8) The seed coat of red soft spring wheat is not less than 90% of the wheat grains and the silty rate is not less than 70%.

9) Mixed whole wheat.

According to the different skin colors, wheat can be divided into two types: white-skinned wheat and red-skinned wheat. White-skinned wheat is yellow or milky white, with thin skin, more endosperm content, and higher flour yield; Red-skinned wheat is dark red or reddish-brown, with thicker skin, less endosperm content, and lower flour yield.

The differences between triticale flour and wheat flour are as follows:1. Triticale flour.

Triticale flour is flour processed from tritica, in which the selenium element is more than 3 times that of ordinary wheat, and the iron and potassium are higher than ordinary wheat, respectively.

2. Wheat flour.

Wheat flour is flour processed from wheat flour, mainly composed of starch, cellulose and other sugars, with a protein content of more than 11%. Both can be made into foods such as steamed buns, steamed buns, bread, etc.

Triticale flour is more nutritious than normal wheat flour. Rye flour is a flour made from triticale after processing, and the effect of rye flour is derived from the longevity food triticale, which has the characteristics of high nourishment and high nutrition. Rye flour contains a lot of protein, fat and starch, which are many times higher than ordinary wheat.

Rye flour is selected from high-quality triticale, processed by advanced milling technology, which is rich in calcium, iron, zinc, selenium and other trace elements, of which selenium is more than 3 times that of ordinary wheat. Long-term consumption of rye flour products can improve immunity and have a certain therapeutic effect on constipation. Bread made from rye is different from regular bread in that rye bread has a tight structure and high humidity.

Ordinary bread will be broken down quickly after eating, while rye bread is decomposed much slower, and only requires less insulin to maintain the balance of the body's blood, so eating more rye bread can achieve the purpose of preventing diabetes. Whole grain rye contains lignin, which is converted into intestinal lipids, an estrogen-like molecule that reduces the incidence of breast cancer. Types of rye flour:

Rye flour can be divided into semolina or fine rye flour, medium rye flour, and dark rye flour. Rye flour mix is made by mixing a certain percentage of rye flour and gluten flour in a mill. The ratio of rye flour to gluten flour in the mix is usually 25%-40%, and the exact amount used depends on local requirements and the type of bread being made, so it is important for the baker to judge the right ratio of the mixture.

Main components and properties of rye: Rye has very different properties from wheat, and there is very little gluten protein in rye flour.

Triticale.

Green wheat is rich in nutrition, according to the determination, the content of selenium in green wheat grains is more than 2 times higher than that of ordinary wheat, it has both edible and medicinal effects, and it contains a variety of trace elements, which is the most ideal raw material for the development of a series of nutritional and health foods. Triticale is a new variety of high-quality wheat with special use cultivated by scientific research units using different breeding methods. Triticale is rich in nutrients, with laxative, cholesterol-lowering, antioxidant and other effects.

The nutritional value of triticale is very high, and the protein content is basically between 17 -20, and the quality of triticale protein is better, the types of amino acids are more complete, and the proportion pattern is better than that of ordinary wheat, and its total amino acid content and essential amino acid content are higher than that of ordinary wheat.

The content of selenium in green wheat grains is more than 2 times higher than that of ordinary wheat. The "protein" content is 17 1%, which is 51 3% higher than that of ordinary wheat, the total value of 18 amino acids is 15 2%, which is 90% higher than that of ordinary wheat, the content of lysine is 0 406, which is 50% higher than that of ordinary wheat 80%, the content of calcium is 3 times and 4 times higher than that of ordinary wheat, especially 0 55 mg of iodine per kilogram, which is not found in ordinary wheat, and the fat-soluble vitamins contained in green wheat are also quite rich. Triticale has the advantages of late stubble resistance, cold and frost resistance, fast regreening, high tillering rate, neat heading, lodging resistance, disease and pest resistance, dry and hot wind resistance, drought resistance and so on.

It prefers cold and cool climates, and is a suitable forage for poorer soils in cold winter areas. Rye is divided into winter and spring, and only spring rye can be grown in alpine areas, and both winter and spring can be grown in warm areas.

2. Triticale flour: high gluten and chewy, but the taste is not delicate enough.

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Whole wheat flour is a powder made by directly grinding whole wheat after wheat has been cleaned, while wheat flour generally refers to the powder that is partially ground into the endosperm by removing the bran and germ and germ. Whole wheat flour has a poor taste and is not easy to store, but it is more nutritious than wheat flour. The color is pale yellow and the wheat is white.

The amount of hot reed stove is about the same, but the whole powder is good for the body, and it is not on fire.

1.The main difference between wheat flour and whole wheat flour is wheat flour, which is the removal of the wheat bran. 2.

Wheat protein flour is directly processed from wheat into flour. In terms of nutritional balance, the nutritional level of whole wheat flour is relatively high, but after the whole huai makes the wheat flour processed, the steamed bun is darker than the skin.

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Wheat varieties are differentiated: high-quality wheat has short orange stalks, stout, compact ears, lodging resistance, disease and pest resistance, cold resistance, strong adaptability, and full grains. Mainly soil miscellaneous fertilizer and base fertilizer.

Multi-element micro-fertilizer was used as auxiliary foliar fertilization. The general excellent varieties are Yumai 34, 35, 47, Jinan 17, Shandong Yannong 15, and Gaoyou 503. Common wheat has a tall orange stalk, slightly finer, and in the case of high density, it will lodging in the event of strong winds, and the yield is low.

Nowadays it is generally rarely planted. In terms of wheat characteristics, high-quality wheat has strength, high nutritional content, and various indicators can meet the national standards. The quality of wheat is also directly related to the climate, take last year (18 years) as an example, I don't know elsewhere, the wheat we grow here is generally of poor quality, the luster is not good, black, dark, not bright.

It's a lot worse than usual. This is not a man-made phenomenon. In food processing, the quality of wheat required is also different.

Bread type wheat has low gluten and is suitable for making bread and various pastries, but it is not suitable for dumplings and noodles. Now the flour processed by the flour mill is added with "whitening agent" according to people's needs"and "strong agent". These are bad for health though.

But people need it, the whiter the better.

Summary. Hello; Green wheat and triticale are compared to green wheat and have more nutritional value than triticale, so green wheat is better.

Hello; Green wheat and triticale are compared to green wheat and have more nutritional value than triticale, so green wheat is better.

The advantage of colored wheat is that it contains high nutritional value, rich in iron, zinc, selenium, and iodine, and it has all the trace elements that people need. Green wheat contains higher nutritional value than triticale, contains selenium and iodine, and is very helpful for human sock precursors. ”

The ** of black buried ear wheat is about three yuan, green wheat is more tight, green wheat is about 10 yuan, if you press this **, the income is quite considerable, much higher than ordinary wheat, ordinary wheat is a piece of one this year, and the management labor is about the same, so the income of one acre of black wheat will catch up with the income of three acres of ordinary wheat. "[I hope my bend can be helpful to you, if you are satisfied, please give a like, thank you, you can also add attention to the upper corner of Zheng on the right.] <>

In agriculture, wheat flour is short for flour made from wheat and barley. Flour is a powder made by removing the skin in the middle of the wheat and grinding it into Zheng or Hu.

The wheat flour of different processes is that the whole wheat is only ground when grinding, and there is no process to remove the bran, and the whole wheat contains bran and germ. The dough flour needs to go through the process of removing the bran.

Summary. Remedial measures after frost damage 1, strengthen fertilizer and water managementFor arid wheat fields where the leaves are frozen and the young ears are not completely frozen, they should be watered as soon as possible to prevent the young ears from dehydrating and dying. For the main stem and young spikes that have been frozen, fast-acting nitrogen fertilizer should be applied in time, 10 kg of urea per mu should be applied, and combined with watering to promote the frozen wheat seedlings to resume growth as soon as possible, and promote the rapid growth of tillering and panicle.

2. Cultivating and protecting moisture, raising ground temperature, and wheat fields damaged by frost should be cultivated and loosened in time, and water storage and temperature improvement can effectively promote tillering and panicle formation and make up for the loss of main stem and ear. 3. After strengthening the management of wheat suffering from frost damage in the middle and late stages, it is necessary to do a good job in the middle and late management of wheat seedlings that focus on promotion, and strive to reduce the loss of frost damage to a minimum.

Zhongxinmai 998 variety is the best This variety is a new semi-winter medium and early maturing wheat variety, with good cold resistance, high tillering and panicle rate, strong resistance to lodging and disease resistance, stable potato and ultra-high yield, etc., it has set the highest record of single compass yield of wheat in the country for two consecutive years, and the highest yield per mu in 2022 will reach kilograms, which is suitable for planting in the north and south areas of the Huanghuai winter wheat area.

Zhongxinmai 998 wheat variety is the best This variety is a new semi-winter mid-early maturing wheat variety, with good cold resistance, high tillering and panicle rate, strong lodging and disease resistance, stable yield and ultra-high yield, etc., it has set the highest wheat yield record in the country for two consecutive years, and the highest yield per mu in 2022 will reach a kilogram, which is suitable for planting in the north and south areas of the Buhao Huanghuai winter wheat area.

What is good to fight wheat** needs to be beaten now.

Can't hit now.

When to fight the side medicine of wheat along.

Wheat Herb on one side of the medicine March 1.

When will the wheat be watered after the year.

March 15. How to manage winter wheat.

Remedial measures after frost damage 1, strengthen fertilizer and water managementFor arid wheat fields where the leaves are frozen and the young ears are not completely frozen, they should be watered as soon as possible to prevent the young ears from dehydrating and dying. For the main stem and young spikes that have been frozen, fast-acting nitrogen fertilizer should be applied in time, 10 kg of urea per mu should be applied, and combined with watering to promote the frozen wheat seedlings to resume growth as soon as possible, and promote the rapid growth of tillering and panicle. 2. Cultivating and protecting moisture, raising the ground temperature, and the wheat field damaged by frost should be cultivated and loosened in time, and the water should be stored to raise the temperature, which can promote tillering and panicle formation and make up for the loss of the main stem and ear.

3. After strengthening the management of wheat in the middle and late stages, it is necessary to do a good job in the middle and late stage management of wheat renting and seedling promotion, and strive to reduce the losses of frost damage to a minimum.

When to fertilize wheat winter damage.

March 1. What kind of medicine and foliar fertilizer can be applied to wheat winter damage.

Fight the root medicine.