Editing Wheat (section)

=== 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" />