Buckwheat and chia bread
Numerous forms of wheat have evolved under buckwheat and chia bread selection. This diversity has led to confusion in the naming of wheats, with names based on both genetic and morphological characteristics. Free-threshing wheat is closely related to spelt.
As with spelt, genes contributed from Aegilops tauschii give bread wheat greater cold hardiness than most wheats, and it is cultivated throughout the world’s temperate regions. Common wheat was first domesticated in Western Asia during the early Holocene, and spread from there to North Africa, Europe and East Asia in the prehistoric period. Roman burial sites ranging from 100BCE to 300CE . Wheat first reached North America with Spanish missions in the 16th century, but North America’s role as a major exporter of grain dates from the colonization of the prairies in the 1870s. As grain exports from Russia ceased in the First World War, grain production in Kansas doubled. Worldwide, bread wheat has proved well adapted to modern industrial baking, and has displaced many of the other wheat, barley, and rye species that were once commonly used for bread making, particularly in Europe.
Modern wheat varieties have been selected for short stems, the result of RHt dwarfing genes that reduce the plant’s sensitivity to gibberellic acid, a plant hormone that lengthens cells. Triticum compactum, but in India T. Their shorter rachis segments lead to spikelets packed closer together. The world wheat book : a history of wheat breeding. Excellent resource for 20th century plant breeding.
Wheat taxonomy : the legacy of John Percival. London: Linnean Society, Linnean Special Issue 3. Domestication of Old World plants: the origin and spread of cultivated plants in West Asia. Standard reference for evolution and early history. Occurrence of different inter-varietal and inter-organ defence strategies towards supra-optimal zinc concentrations in two cultivars of Triticum aestivum L”. Ancient hybridizations among the ancestral genomes of bread wheat”.
Evolution of Polyploid Triticum Wheats under Cultivation: The Role of Domestication, Natural Hybridization and Allopolyploid Speciation in their Diversification”. Plant offerings from Roman cremations in northern Italy: a review”. Perfect” markers for the Rht-B1b and Rht-D1b dwarfing genes in wheat”. Jump to navigation Jump to search Edible seeds of Salvia hispanica and S. This article is about the edible seed of certain Salvia species. For the chia plant, see Salvia hispanica. For the golden chia plant, see Salvia columbariae.
Color and detail of chia seeds close-up. There is evidence that the crop was widely cultivated by the Aztecs in pre-Columbian times and was a staple food for Mesoamerican cultures. Typically, chia seeds are small flattened ovoids measuring on average 2. They are mottle-colored with brown, gray, black, and white. In the 21st century, chia is grown and consumed commercially in its native Mexico and Guatemala, as well as Bolivia, Argentina, Ecuador, Nicaragua, and Australia. New patented varieties of chia have been developed in Kentucky for cultivation in northern latitudes of the United States.
Seed yield varies depending on cultivars, mode of cultivation, and growing conditions by geographic region. Percentages are roughly approximated using US recommendations for adults. Drawing from the Florentine Codex showing a S. Codex Mendoza’ and the Florentine Codex, Aztec codices created between 1540 and 1585. Most of the provinces grew the plant, except for areas of lowland coastal tropics and desert say, and it was given as an annual tribute by the people to the rulers in 21 of the 38 Aztec provincial states. The traditional area of cultivation was in a distinct area that covered parts of north-central Mexico, south to Guatemala.
Chia was given as an annual tribute by the people to the rulers in 21 of the 38 Aztec provincial states. It may have been as important as maize as a food crop. Ground or whole chia seeds are used in Argentina, Bolivia, Guatemala, Mexico, and Paraguay for nutritious drinks and food. Today, chia is cultivated on a small scale in its ancestral homeland of central Mexico and Guatemala, and commercially in Argentina, Bolivia, Ecuador, Guatemala, and Mexico. They also may be made into a gelatin-like substance or consumed raw. The gel from ground seeds may be used in place of eggs in cakes while providing other nutrients, and is a common substitute in vegan and allergen-free baking. Unlike flax seeds, whole chia seeds do not need to be ground because the seed coat is delicate and readily digested, possibly improving nutrient bioavailability.
May 1997″, according to the Advisory Committee of Novel Foods and Processes. Pre-packaged Chia seeds shall carry additional labelling to inform the consumer that the daily intake is no more than 15 grams per day and pure chia oil only 2 grams per day. Chia seeds sold in the EU are imported mainly from South American and Central American countries, and require inspections for levels of pesticides, contaminants and microbiological criteria. Preliminary research remains sparse and inconclusive. In a 2015 systematic review, most of the studies did not show an effect of chia seed consumption on cardiovascular risk factors in humans. No evidence to date indicates consuming chia seeds has adverse effects on, or interacts with, prescription drugs.
