Wheat is a grass whose seed belongs to the cereal grains group. It contains gluten, the basic structure in forming the dough system for breads, rolls and other baked goods. Other grains have gluten, but not as much as wheat.
The kernel of wheat is a storehouse of nutrients essential to the human diet. Wheat flour is a good source of complex carbohydrates and a moderate source of protein. It contains very little fat and minimal amounts of sodium absorbed from the soil where it was grown.
The three main parts of the wheat kernel are the endosperm, bran and germ.
- Endosperm — Comprising about 83 percent of the total kernel mass, this is the source of white flour. Enriched flour products contain added quantities of riboflavin, niacin, thiamine and iron in amounts equal to or exceeding whole wheat.
- Bran — About 14 percent of the kernel, this part is included in whole wheat flour. Bran is the outer coat and is an excellent source of fiber.
- Germ — About 2.5 percent of the kernel, this is the embryo or sprouting section of the seed. It is usually separated because it contains the fat that limits the keeping quality of flours.
Wheat foods are a source of dietary fiber, an indigestible carbohydrate that yields little or no energy but appears to play a role in preventing some types of cancer. The bran and endosperm contain mainly insoluble fiber.
The U.S. Department of Agriculture and Health and Human Service’s Dietary Guidelines for Americans stress the need for 5 oz. to 10 oz. of grain products (breads, cereals, rice and pasta) each day.
Nutrition experts recommend that at least half of our daily grains come from whole grain products. The total number needed each day depends on age, gender and activity level. MyPlate.gov can help individuals determine the appropriate amount of foods needed.
Wheat is used for many kinds of foods such as breads, cookies, cakes, pies, pastries, cereals, crackers, pasta, flour tortillas and noodles.
One 60-pound bushel of wheat provides about 42 pounds of white flour, enough for about 70, 1 pound loaves of white bread.
Each American consumes about 134 pounds of wheat flour per year.
Wheat is also used for cattle, poultry and other livestock feed. New uses of wheat encompass plastics manufacturing and aquaculture feed purposes for both fish and shrimp.