When is National Wheat Bread Month? Always the month of January!
Origin of this Holiday
Our research did not find the creator, or the origin of this day. We did however find that this holiday has been celebrated for years. There is plenty of documentation to support that National Wheat Bread Month" does indeed exist.
We are wondering if this holiday was created by a food organization- but, our research couldn't find the answer to this question-
This holiday is referred to as a "National" day., as all food holidays are. However, we did not find any congressional records or presidential proclamations for this day. Even though we didn't, this is still a holiday that is publicized to celebrate. So have fun with it and celebrate it!
We found recognition about this holiday from:
Calendar sites and personal Internet sites that blog and share information about this holiday.
Much more wheat flour is produced than any other flour
"Wheat varieties are called "clean", "white", or "brown" if they have high gluten content, and "soft" or "weak flour" if gluten content is low. Hard flour, or "bread" flour, is high in gluten, with a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour."
"In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or starchy part, the germ or protein part, and the bran or fibre part—there are three general types of flour. White flour is made from the endosperm only. Whole grain or wholemeal flour is made from the entire grain including bran, endosperm, and germ. A germ flour is made from the endosperm and germ, excluding the bran."
"Bread, pasta, crackers, many cakes, and many other foods are made using flour. Wheat flour is also used to make a roux as a base for gravy and sauces. White wheat flour is the traditional base for wallpaper paste. It is also the base for papier-mâché. Cornstarch is a principal ingredient of many puddings or desserts."
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