Khapli Wheat Flour
Khapli wheat flour, also known as emmer wheat flour, is a type of flour made from an ancient grain called emmer wheat. It has a distinctive nutty flavor and aroma and is a good source of fiber, protein, and vitamins.
Khapli wheat flour can be used to make a variety of dishes, including breads, rotis, chapatis, and puris. It can also be used to make pasta, noodles, and baked goods.
Sowing
The ideal time for sowing khapli wheat in India is from October to November, following the monsoon season. The seeds are sown directly into the field.
Germination and Vegetative Growth
After sowing, the seeds germinate within a week or two, depending on soil temperature and moisture. The seedlings emerge and develop a strong root system. This vegetative phase lasts for several weeks.
Tillering and Booting
As the plant matures, it starts producing tillers, which are new shoots that grow from the base of the main stem. This increases the number of heads (means spike or head as in head of grain) the plant will produce, eventually leading to a higher grain yield.
During the booting stage, the stem elongates and the developing wheat head becomes visible within a sheath at the top of the stem.
Heading and Flowering
The sheath opens to reveal the wheat head, which is now fully formed and contains the immature flowers.
The wheat flowers start to bloom, typically in February or March in India. This is when pollination occurs, and the grains begin to develop.
Grain Filling and Ripening
After flowering, the fertilized ovaries in the wheat head start to develop into kernels. The kernels mature and harden over several weeks, filling with starch and nutrients.
As the kernels mature, they dry out and change color from green to golden brown. The wheat crop is ready for harvest when the kernels reach their full maturity.
Harvesting and Threshing and Winnowing
Khapli wheat is traditionally harvested by hand using sickles. In some areas, mechanical harvesting machines may also be used.
After harvest, the wheat stalks are separated from the heads through threshing. Then, the grains are separated from the chaff using winnowing techniques. Winnowing utilizes wind to remove the lighter chaff from the heavier wheat kernels.
Drying and Storage
The harvested grains are dried thoroughly in the sun to prevent spoilage during storage. They are then stored in airtight containers to protect them from pests and moisture.
