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| Jiaozi (dumplings) made with wheat flour wrappers
and pork and vegetable filling. photo by S. Willis |
In China's more arid North, wheat has been the staple
grain for centuries, used to make noodles, steamed breads,
and dumplings. In southern China, rice has been the main
crop, and wheat flour has traditionally been used to
make fine dumplings, noodles, and snacks, rather than
as a main staple.
As China becomes more urban and more industrialized,
even residents of many rural areas are experiencing a
life-style shift that includes more modern trappings.
Where rising incomes are giving consumers greater access
to well-stocked markets as well as a greater ability
to own appliances such as refrigerators, many Chinese
consumers have been able to diversify their diets with
the addition of more fruits, vegetables, meats, and processed
foods. This has resulted in a decline in wheat consumption.
(Lohmar 5)
Though experts generally agree that wheat consumption
is decreasing, the actual amount is unknown, because
the Chinese government does not publish national statistics
for consumption. USDA estimates, based on unreliable
statistics, that per capita consumption of grain is 222
kg (about 100 lbs) in rural households and 79.5kg (about
36 lbs.) in urban households, but statistics on the relative
percentages of rice, wheat and other grains is not available.
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The mix of wheat products consumed is also changing.
In recent years, the influx of western-style bakeries
and fast-food establishments has contributed to shifts
in Chinese eating patterns. Affluent urban residents,
particularly in southern China, are consuming increasing
amounts of western style breads, buns and pastries from
fast food restaurants and bakeries. Traditional steamed
breads, however, remain more common than baked breads,
in part because most Chinese home kitchens are not equipped
with conventional ovens.
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| Baozi -steamed wheat flour buns with pork filling.
photo by S. Willis |
Shifting tastes have also affected the types of wheat
grown, imported, and consumed in China. In northern
and northeastern China, noodles, steamed breads, and
dumplings still account for most wheat use, but demand
is growing for pan bread, cakes, and other processed
foods. Makers of pan, or loaf, breads require wheat
flour high in protein and gluten, while cakes and crackers
are made from low-protein wheat. Most of China’s
wheat has traditionally been rated as medium in protein
and gluten content. Hence, China's pan bread, cake
and cracker producers have had to either use less than
ideal flour or blend the native flour with imported
wheat.(Hsu 4,5)
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| Culinary school students in Chengdu learn to
bake and decorate cakes. Photo by S. Willis. |
Next: Chinese Wheat Production and Trade |
