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General
26 February - 4 March
5 March - 11 March
12 March - 18 March
19 March - 25 March
26 March - 1 April
2 April - 8 April
9 April - 15 April
16 April - 22 April
23 April - 29 April
30 April - 6 May
Importance
Wheat compares well with other important cereals in its nutritive value. It contains more protein than other cereals. Wheat has a relatively high content of niacin and thiamine. Grain contains 60-68 per cent starch, 8-15per cent protein, 1.5-2.0 per cent fat,2.0-2.5 per centcellulose and 1.5-2.0 per centminerals.
Wheat proteins are of special significance. Besides, their significance in nutrition, they are principally concerned in providing the characteristic substance ‘gluten’ which is very essential for bakers. The properties of gluten in wheat are such that it produces structural framework for the familiar spongy, cellular texture of bread and other baked products generally superior to those from any of the other cereal grains. Wheat is being used in varies forms like roti, chapatti,paratha, puri, dosa, noodles, upma, halwa, kheer, payasam, laddoo, bread, bun, cake, biscuits, flakes, etc. It is also used for the manufacture of dextrose, alcohol and certain breakfast foods. Fig: Chapati. Fig: Puri.
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Last modified: Saturday, 14 January 2012, 6:35 AM