WHOLE WHEAT Meaning and
Definition
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Whole wheat is a term used to describe a type of grain and the resulting flour, bread, or other food products made from it. It refers to wheat that has not undergone significant processing or refining, and therefore retains all three parts of the wheat kernel: the bran, germ, and endosperm. This makes it different from refined wheat flour, which only contains the endosperm.
Whole wheat is considered more nutritious than refined wheat because it contains higher levels of dietary fiber, vitamins, minerals, and plant-based compounds. The bran, the outer layer of the wheat kernel, is particularly rich in fiber and provides much of the nutritional value. This fiber aids in digestion, helps regulate blood sugar levels, promotes heart health, and contributes to a feeling of fullness after meals.
Whole wheat flour is typically used in baking to create bread, pastries, and other baked goods that have a nuttier flavor and coarser texture compared to those made with refined flour. Whole wheat bread, for example, has a darker color and denser consistency due to the inclusion of the bran and germ. In recent years, whole wheat products have gained popularity due to the increased awareness of their nutritional benefits and their role in a healthy diet.
Overall, the term "whole wheat" signifies unprocessed wheat that includes all parts of the grain, providing a more nutritious and fiber-rich alternative to refined wheat products.
Etymology of WHOLE WHEAT
The word "whole wheat" has a straightforward etymology.
The word "wheat" originated from the Old English word "hwæte", which can be traced back to the Proto-Germanic language. It is thought to have been derived from a Proto-Indo-European root word, "*kweid-", meaning "to gleam" or "white". This is likely because of the appearance of the grain when it is milled into flour.
The word "whole" comes from the Old English word "hāl", which meant "sound" or "uninjured". Over time, it evolved to include the meaning of "complete" or "entire". The term "whole wheat" emerged to describe wheat that has not undergone significant processing or refinement, ensuring that the grain remains intact.
Together, "whole wheat" refers to the unbroken grain and its flour, highlighting its completeness and lack of refinement.
