Cracked wheat and crushed wheat are similar terms used to describe a type of wheat product that has been processed to break the whole wheat kernels into smaller pieces. While they are often used interchangeably, there may be slight differences in how they are processed and the resulting texture of the product.
In my experience as a sommelier and brewer, I have encountered both cracked wheat and crushed wheat in various culinary and brewing applications. When it comes to cooking, cracked wheat is often used in dishes like pilafs, salads, and soups. It adds a hearty and chewy texture to these dishes, while also providing a nutty flavor. Crushed wheat, on the other hand, is commonly used in baked goods like breads and muffins to add texture and flavor.
From a brewing perspective, cracked wheat is a popular ingredient in some beer styles, particularly Belgian witbiers and American wheat beers. Its addition can contribute to a smooth and creamy mouthfeel, as well as enhance head retention in the beer. Crushed wheat, on the other hand, can be used in brewing to add body and mouthfeel to the finished beer, similar to cracked wheat.
To better understand the differences between cracked wheat and crushed wheat, let's delve into their processing methods. Cracked wheat is typically made by taking whole raw wheat kernels and breaking them into smaller pieces. This can be done using a grain mill or by crushing the kernels with a mortar and pestle. The resulting pieces are irregular in shape and vary in size, ranging from small bits to larger chunks.
On the other hand, crushed wheat is made by grinding or milling whole raw wheat kernels into finer particles. This process creates a more uniform texture, with the wheat kernels being crushed into smaller and more consistent pieces. The resulting product is often coarser than flour but finer than cracked wheat.
In terms of nutritional value, both cracked wheat and crushed wheat retain the outer bran and germ of the wheat, which are rich in fiber, vitamins, and minerals. This makes them a healthier alternative to refined wheat products, which have the bran and germ removed. The high fiber content of cracked and crushed wheat can aid in digestion and promote a feeling of fullness, making it a beneficial addition to a balanced diet.
While cracked wheat and crushed wheat are similar in that they are both made from whole raw wheat kernels that have been processed into smaller pieces, there may be differences in the texture and processing methods used. Cracked wheat tends to have a more irregular shape and larger size, while crushed wheat has a finer and more consistent texture. Both products are nutritious and can be used in a variety of culinary and brewing applications to add flavor, texture, and nutritional value.