Wheat

About

Wheat is a versatile and widely consumed cereal grain, playing a crucial role in global food systems. It is the primary ingredient in bread, pasta, and numerous baked goods, making it a fundamental component of many cuisines. The most common types of wheat include common wheat (Triticum aestivum), durum wheat (T. durum), and club wheat (T. compactum). Each type is suited for different culinary uses, with common wheat being ideal for bread and durum wheat for pasta. Wheat is rich in carbohydrates, protein, and fiber, providing essential nutrients and energy. It is also a source of various vitamins and minerals, although refining processes can reduce these nutrients. Wheat's adaptability to diverse climates and soils has made it a staple crop worldwide. Its protein content, primarily in the form of gluten, is vital for the texture and structure of many wheat-based products. Despite its nutritional benefits, wheat is not suitable for everyone due to gluten intolerance. Overall, wheat remains a cornerstone of global baking and food production.