Editing Wheat (section)

== As a food ==

=== Grain classes ===

{{main|Wheat grain classes}}

Classification of wheat greatly varies by the producing country.{{sfn|Khan|2016|pp=109-116}}

[[Argentina]]'s grain classes were formerly related to the production region or port of shipment: ''Rosafe'' (grown in [[Santa Fe province]], shipped through [[Rosario, Argentina|Rosario]]), ''Bahia Blanca'' (grown in [[Buenos Aires province|Buenos Aires]] and [[La Pampa]] provinces and shipped through [[Bahia Blanca]]), ''Buenos Aires'' (shipped through the [[port of Buenos Aires]]). While mostly similar to the US Hard Red Spring wheat, the classification caused inconsistencies, so Argentina introduced three new classes of wheat, with all names using a prefix ''Trigo Dura Argentina'' (TDA) and a number.{{sfn|Khan|2016|pp=109-110}}

The grain classification in [[Australia]] is within the purview of its National Pool Classification Panel. Australia chose to measure the protein content at 11% [[moisture basis]].{{sfn|Khan|2016|p=110}}

The decisions on the wheat classification in [[Canada]] are coordinated by the Variety Registration Office of the [[Canadian Food Inspection Agency]]. Like in the US system, the eight classes in [[Western Canada]] and six classes in [[Eastern Canada]] are based on colour, season, and hardness. Canada has a unique requirement that the varieties of wheat grains should allow for purely visual identification.{{sfn|Khan|2016|pp=110-111}}

The wheat grain classes used in the [[Wheat production in the United States|United States]] are named by colour, season, and hardness:<ref name="Bridgwater-1966">{{cite encyclopedia |last1=Bridgwater |first1=W. |last2=Aldrich |first2=Beatrice |year=1966 |chapter=Wheat |title=The Columbia-Viking Desk Encyclopedia |publisher=Columbia University Press |page=1959}}</ref><ref name="NYTimes-1981">{{cite news |title=Flour types: Wheat, Rye, and Barley |url=https://www.nytimes.com/1981/02/18/garden/flour-types-wheat-rye-and-barley.html |work=The New York Times |date=18 February 1981}}</ref><ref name="USDA">{{cite web |title=Wheat: Background |url=http://www.ers.usda.gov/topics/crops/wheat/background.aspx |publisher=USDA |access-date=2 October 2016}}</ref>

=== Food value and uses ===

[[File:USDA wheat.jpg|thumb|upright|left|Wheat is used in a wide variety of foods.]]

{{nutritionalvalue
 |name=Wheat, hard red winter
 |kJ=1368
 |protein=12.61 g
 |water=13.1 g
 |fat=1.54 g
 |carbs=71.18 g
 |fiber=12.2 g
 |sugars=0.41
 |calcium_mg=29
 |iron_mg=3.19
 |magnesium_mg=126
 |phosphorus_mg=288
 |potassium_mg=363
 |sodium_mg=2
 |zinc_mg=2.65
 |manganese_mg=3.985
 |thiamin_mg=0.383
 |riboflavin_mg=0.115
 |niacin_mg=5.464
 |pantothenic_mg=0.954
 |vitB6_mg=0.3
 |folate_ug=38
 |choline_mg=31.2
 |vitE_mg=1.01
 |vitK_ug=1.9
 |opt1n=Selenium
 |opt1v=70.7 µg
 |source_usda=1
 |note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168890/nutrients Link to USDA Database Entry]
}}

Wheat is a staple cereal worldwide.<ref name="Mauseth-2014">{{cite book |last=Mauseth |first=James D. |title=Botany |url=https://books.google.com/books?id=0BGEs95p5EsC&pg=PA223 |year=2014 |publisher=[[Jones & Bartlett Publishers]] |isbn=978-1-4496-4884-8 |page=223 |quote=Perhaps the simplest of fruits are those of grasses (all cereals such as corn and wheat)...These fruits are caryopses.}}</ref><ref name="Belderok-2000">{{cite book |last1=Belderok |first1=Robert 'Bob' |first2=Hans |last2=Mesdag |first3=Dingena A. |last3=Donner |year=2000 |title=Bread-Making Quality of Wheat |publisher=Springer |page=3 |isbn=978-0-7923-6383-5}}</ref> Raw [[Wheat berry|wheat berries]] can be ground into [[wheat flour|flour]] or, using hard [[Durum|durum wheat]] only, can be ground into [[semolina]]; germinated and dried creating [[malt]]; crushed or cut into cracked wheat; parboiled (or steamed), dried, and de-branned into [[groats]], then crushed into [[bulgur]].<ref>{{Cite book |last1=Ensminger |first1=Marion |last2=Ensminger |first2=Audrey H. Eugene |url=https://books.google.com/books?id=XMA9gYIj-C4C&pg=PA164 |title=Foods & Nutrition Encyclopedia, Two Volume Set |date=1993 |publisher=CRC Press |isbn=978-0-8493-8980-1 |page=164}}</ref> If the raw wheat is broken into parts at the mill, as is usually done, the outer husk or [[bran]] can be used in several ways. Wheat is a major ingredient in baked foods, such as [[bread]], [[Bread roll|rolls]], [[Cracker (food)|crackers]], [[biscuit]]s, [[pancake]]s, [[pasta]], [[pie]]s, [[pastry|pastries]], [[pizza]], [[cake]]s, [[cookie]]s, and [[muffin]]s; in [[List of fried dough foods|fried foods]], such as [[doughnut]]s; in [[breakfast cereal]]s, [[gravy]], [[porridge]], and [[muesli]]; in [[semolina]]; and in drinks such as  [[beer]], [[vodka]], and [[boza]] (a [[fermented beverage]]).<ref>{{Cite web|url=https://foodallergycanada.ca/about-allergies/food-allergens/wheat/|title=Wheat |website=Food Allergy Canada |access-date=25 February 2019}}</ref> In manufacturing wheat products, gluten is valuable to impart [[viscoelastic]] functional qualities in [[dough]],<ref name="Shewry-2002">{{cite journal |year=2002 |last1=Shewry |first1=P. R. |title=The structure and properties of gluten: An elastic protein from wheat grain |journal=[[Philosophical Transactions of the Royal Society B: Biological Sciences]]|volume=357 |issue=1418 |pages=133–42 |last2=Halford |first2=N. G. |last3=Belton |first3=P. S. |last4=Tatham |first4=A. S. |doi=10.1098/rstb.2001.1024 |pmc=1692935 |pmid=11911770}}</ref> enabling the preparation of diverse processed foods such as breads, noodles, and pasta that facilitate wheat consumption.<ref name="EUFIC-2009" /><ref name="Shewry-2015" />

=== Nutrition ===

Raw red winter wheat is 13% water, 71% [[carbohydrate]]s including 12% [[dietary fiber]], 13% [[protein (nutrient)|protein]], and 2% [[fat]] (table). Some 75–80% of the protein content is as [[gluten]].<ref name="Shewry-2002"/> In a reference amount of {{convert|100|g}}, wheat provides {{convert|1368|kJ|kcal|abbr=off}} of [[food energy]] and is a rich source (20% or more of the [[Daily Value]], DV) of multiple [[mineral (nutrient)|dietary minerals]], such as [[manganese]], [[phosphorus]], [[magnesium]], [[zinc]], and [[iron]] (table). The [[B vitamins]], [[Vitamin B3|niacin]] (36% DV), [[thiamine]] (33% DV), and [[vitamin B6]] (23% DV), are present in significant amounts (table).

Wheat is a significant source of [[vegetable proteins]] in human food, having a relatively high protein content compared to other major cereals.<ref name="European Community-2016">{{cite web |url=http://cordis.europa.eu/news/rcn/124823_en.html |title=Genetic markers signal increased crop productivity potential |author=European Community, [[CORDIS|Community Research and Development Information Service]] |date=24 February 2016 |access-date=1 June 2017}}</ref> However, wheat proteins have a low quality for human nutrition, according to the [[Digestible Indispensable Amino Acid Score|DIAAS]] protein quality evaluation method.<ref name="FAO-2013">{{cite book |url=http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf |archive-url=https://ghostarchive.org/archive/20221009/http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf |archive-date=2022-10-09 |url-status=live |title=Dietary protein quality evaluation in human nutrition |publisher=[[Food and Agriculture Organization]] of the United Nations |date=2013 |access-date=1 June 2017 |isbn=978-92-5-107417-6}}</ref><ref name="Wolfe-2015">{{cite journal |last=Wolfe |first=R. R. |title=Update on protein intake: importance of milk proteins for health status of the elderly |journal=[[Nutrition Reviews]] |volume=73 |pages=41–47 |date=August 2015 |issue=Suppl 1 |pmid=26175489 |pmc=4597363 |doi=10.1093/nutrit/nuv021 |type=Review}}</ref> Though they contain adequate amounts of the other essential amino acids, at least for adults, wheat proteins are deficient in the [[essential amino acid]] [[lysine]].<ref name="Shewry-2015" /><ref name="Shewry-2022">{{cite web |url=http://www.eolss.net/sample-chapters/c10/E5-21-04-04.pdf |archive-url=https://ghostarchive.org/archive/20221009/http://www.eolss.net/sample-chapters/c10/E5-21-04-04.pdf |archive-date=2022-10-09 |url-status=live |title=Impacts of agriculture on human health and nutrition – Vol. II – Improving the Protein Content and Quality of Temperate Cereals: Wheat, Barley and Rye |last=Shewry |first=Peter R. |publisher=UNESCO – [[Encyclopedia of Life Support Systems|Encyclopedia Life Support Systems (UNESCO-EOLSS)]] |access-date=2 June 2017 |quote=When compared with the WHO requirements of essential amino acids for humans, wheat, barley and rye are seen to be deficient in lysine, with threonine being the second limiting amino acid (Table 1).}}</ref> Because the proteins present in the wheat [[endosperm]] (gluten proteins) are particularly poor in lysine, [[white flour]]s are more deficient in lysine compared with whole grains.<ref name="Shewry-2015"/> Significant efforts in plant breeding are made to develop lysine-rich wheat varieties, without success, {{as of|2017|lc=yes}}.<ref name="Vasal">{{cite web |url=http://www.fao.org/docrep/007/y5019e/y5019e0b.htm |title=The role of high lysine cereals in animal and human nutrition in Asia |last=Vasal |first=S. K. |publisher=Food and Agriculture Organization of the United Nations |access-date=1 June 2017}}</ref> Supplementation with proteins from other food sources (mainly [[legume]]s) is commonly used to compensate for this deficiency,<ref name="FAO">{{cite web |url=http://www.fao.org/docrep/x2184e/x2184e05.htm |title=Nutritional quality of cereals |publisher=Food and Agriculture Organization of the United Nations |access-date=1 June 2017}}</ref> since the limitation of a single essential amino acid causes the others to break down and become excreted, which is especially important during growth.<ref name="Shewry-2015"/>

=== Health advisories ===

Consumed worldwide by billions of people, wheat is a significant food for human nutrition, particularly in the [[least developed countries]] where wheat products are primary foods.<ref name="Shewry-2015">{{cite journal |title=Review: The contribution of wheat to human diet and health |journal=[[Food and Energy Security]] |year=2015 |volume=4 |issue=3 |pages=178–202 |last1=Shewry |first1=Peter R. |author2=Hey, S. J. |doi=10.1002/fes3.64 |pmid=27610232 |pmc=4998136}}</ref><ref name="Shewry-2009">{{cite journal |last1=Shewry |first1=Peter R. |title=Wheat |journal=[[Journal of Experimental Botany]] |year=2009 |volume=60 |issue=6 |pages=1537–53 |doi=10.1093/jxb/erp058 |pmid=19386614 |doi-access=free }}</ref> When eaten as the [[whole grain]], wheat supplies multiple nutrients and [[dietary fiber]] recommended for children and adults.<ref name="EUFIC-2009">{{cite web|url=http://www.eufic.org/article/en/expid/whole-grain-fact-sheet/ |publisher=European Food Information Council |title=Whole Grain Fact Sheet |date=1 January 2009 |access-date=6 December 2016 |archive-url=https://web.archive.org/web/20161220064848/http://www.eufic.org/article/en/expid/whole-grain-fact-sheet/ |archive-date=20 December 2016 |url-status=dead}}</ref><ref name="Shewry-2015"/><ref name="USDA-2014">{{cite web|url=http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf |archive-url=https://ghostarchive.org/archive/20221009/http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf |archive-date=2022-10-09 |url-status=live |publisher=US Department of Agriculture, Food and Nutrition Service |date=January 2014|title=Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich criteria |quote=Additionally, menu planners are encouraged to serve a variety of foods that meet whole grain-rich criteria and may not serve the same product every day to count for the HUSSC whole grain-rich criteria.}}</ref><ref name="USDA-2016">{{cite web |url=https://www.choosemyplate.gov/grains|publisher=US Department of Agriculture, MyPlate |title=All About the Grains Group|date=2016|access-date=6 December 2016}}</ref>
In genetically susceptible people, wheat gluten can trigger [[coeliac disease]].<ref name="Shewry-2002"/><ref name="WGOGG-2016"/> Coeliac disease affects about 1% of the general population in [[developed country|developed countries]].<ref name="WGOGG-2016">{{cite web|url=http://www.worldgastroenterology.org/guidelines/global-guidelines/celiac-disease/celiac-disease-english|title=Celiac disease|date=July 2016 |publisher=World Gastroenterology Organisation Global Guidelines|access-date=7 December 2016}}</ref><ref name="NIDDK-2016">{{cite web|url=https://www.niddk.nih.gov/health-information/health-topics/digestive-diseases/celiac-disease/Pages/definition-facts.aspx |title=Definition and Facts for Celiac Disease |publisher=The National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, US Department of Health and Human Services, Bethesda, MD|date=2016|access-date=5 December 2016}}</ref> The only known effective treatment is a strict lifelong [[gluten-free diet]].<ref name="WGOGG-2016"/> While coeliac disease is caused by a reaction to wheat proteins, it is not the same as a [[wheat allergy]].<ref name="WGOGG-2016" /><ref name="NIDDK-2016"/> Other diseases [[gluten-related disorders|triggered by eating wheat]] are [[non-celiac gluten sensitivity|non-coeliac gluten sensitivity]]<ref name="NIDDK-2016" /><ref name="Ludvigsson-2012">{{cite journal |last1=Ludvigsson |first1=Jonas F. |last2=Leffler |first2=Daniel A. |last3=Bai |first3=Julio C. |last4=Biagi |first4=Federico |last5=Fasano |first5=Alessio |last6=Green |first6=Peter H. R. |last7=Hadjivassiliou |first7=Marios |last8=Kaukinen |first8=Katri |last9=Kelly |first9=Ciaran P. |last10=Leonard |first10=Jonathan N. |last11=Lundin |first11=Knut Erik Aslaksen |last12=Murray |first12=Joseph A. |last13=Sanders |first13=David S. |last14=Walker |first14=Marjorie M. |last15=Zingone |first15=Fabiana |last16=Ciacci |first16=Carolina |display-authors=5 |title=The Oslo definitions for coeliac disease and related terms |journal=Gut |publisher=BMJ |volume=62 |issue=1 |date=2012-02-16 |doi=10.1136/gutjnl-2011-301346 |pages=43–52|pmid=22345659 |pmc=3440559 }}</ref> (estimated to affect 0.5% to 13% of the general population<ref name="Molina-Infante-2015">{{cite journal |last1=Molina-Infante |first1=J. |last2=Santolaria |first2=S. |last3=Sanders |first3=D. S. |last4=Fernández-Bañares |first4=F. |title=Systematic review: noncoeliac gluten sensitivity |journal=[[Alimentary Pharmacology & Therapeutics]] |volume=41 |issue=9 |pages=807–820 |date=May 2015 |pmid=25753138 |doi=10.1111/apt.13155 |s2cid=207050854 |doi-access=free}}</ref>), [[gluten ataxia]], and [[dermatitis herpetiformis]].<ref name="Ludvigsson-2012" />
Certain short-chain carbohydrates present in wheat, known as [[FODMAP]]s (mainly [[Fructan|fructose polymers]]), may be the cause of non-coeliac gluten sensitivity. {{As of|2019}}, reviews have concluded that FODMAPs only explain certain gastrointestinal symptoms, such as [[bloating]], but not the [[Non-celiac gluten sensitivity#Extraintestinal|extra-digestive symptoms]] that people with non-coeliac gluten sensitivity may develop.<ref name="Volta-2019">{{cite journal |last1=Volta |first1=Umberto |last2=De Giorgio |first2=Roberto |last3=Caio |first3=Giacomo |last4=Uhde |first4=Melanie |last5=Manfredini |first5=Roberto |last6=Alaedini |first6=Armin |title=Nonceliac Wheat Sensitivity |journal=Gastroenterology Clinics of North America |volume=48 |issue=1 |year=2019 |doi=10.1016/j.gtc.2018.09.012 |pages=165–182 |pmid=30711208 |pmc=6364564 }}</ref><ref name="Verbeke-2018">{{cite journal |last1=Verbeke |first1=K. |title=Nonceliac Gluten Sensitivity: What Is the Culprit? |journal=Gastroenterology |date=February 2018 |volume=154 |issue=3 |pages=471–473 |doi=10.1053/j.gastro.2018.01.013 |pmid=29337156 |doi-access=free }}</ref><ref name="Fasano-2015">{{cite journal |last1=Fasano |first1=Alessio |last2=Sapone |first2=Anna |last3=Zevallos |first3=Victor |last4=Schuppan |first4=Detlef |title=Nonceliac Gluten Sensitivity |journal=Gastroenterology |volume=148 |issue=6 |year=2015 |doi=10.1053/j.gastro.2014.12.049 |pages=1195–1204 |pmid=25583468 |doi-access=free }}</ref>
Other wheat proteins, amylase-trypsin inhibitors, have been identified as the possible activator of the [[innate immune system]] in coeliac disease and non-coeliac gluten sensitivity.<ref name="Verbeke-2018" /><ref name="Fasano-2015" /> These proteins are part of the plant's natural defense against insects and may cause intestinal [[inflammation]] in humans.<ref name="Verbeke-2018" /><ref name="Barone-2014">{{cite journal |last1=Barone |first1=Maria |last2=Troncone |first2=Riccardo |last3=Auricchio |first3=Salvatore |title=Gliadin Peptides as Triggers of the Proliferative and Stress/Innate Immune Response of the Celiac Small Intestinal Mucosa |journal=International Journal of Molecular Sciences |volume=15 |issue=11 |year=2014 |pages=20518–20537 |doi=10.3390/ijms151120518 |pmid=25387079 |type=Review |pmc=4264181 |doi-access=free}}</ref>