Utilization of wheat as human food

Wheat and wheat products contribute substantially to the world’s food supply by providing energy, protein that contains a fairly good assortment of amino acids, fats, minerals and vitamins.

The specific use of wheat varieties in food and non-food applications is dependent on functional characteristics of the wheat.

Most of the wheat for human consumption is used to produce flour for use in making bread and other bakery products.

Smaller quantities are processed into breakfast foods or edible pastes, such as macaroni, spaghetti and noodles.

In the normal flour milling process, about 25% of the total wheat is taken off as animal feed.

The aleurone and outer layer of the wheat kernel have superior nutritive value because of the greater quantity and quality of their protein.

These are the constituent that are at least partially removed from the flour fractions in milling.

In many countries, wheat is the major component of the diet, it is non-perishable, easy to store and transport, has a good nutritional profile and allows the manufacture of a wide variety of interesting, enjoyable and satisfying products.
Utilization of wheat as human food