19
2.
1. 3 Tepung Terigu
Humans have been consuming wheat and wheat flour for thousands
of years. Cultivation of the land and the growing of crops were introduced
about 10-15,000 years ago when agricultural implements were first
developed. Ever since, humans have been able to grow grains for food
instead of gathering them from naturally grown wild grasses.
Because grains and other seeds are naturally dry, they can be stored for long
periods of time, transported and traded for other foods. The next step was the
processing of these grains into a more palatable state by breaking them down
into smaller particles and further mixing them with water and cooking them.
The grinding of wheat and other grains into flour or meal began about 8,000
years ago, as evidenced by the state of the teeth of human remains found
from that period showing no evidence of markings that would indicate the
chewing of whole grains.
Terigu adalah tepung/bubuk halus yang berasal dari biji gandum, dan
digunakan sebagai bahan dasar pembuat kue, mie, roti, dan pasta. Kata terigu
dalam bahasa Indonesia diserap dari bahasa Portugis trigo yang berarti
gandum. Tepung terigu mengandung protein dalam bentuk gluten, yang
berperan dalam menentukan kekenyalan makanan yang terbuat dari bahan
terigu (Desrosier, 2008).
Tepung terigu merupakan bahan dasar dalam pembuatan kue, roti dan
mie. Tepung terigu diperoleh dari biji gandum yang telah digiling. Tepung
terigu yang digunakan bersifat mudah tercurah, kering, tidak menggumpal
 |