Wheat and other Triticum grains

Published Date
2013, Pages 1–66, 67e, doi:10.1533/9780857098924.1

Author 

Elke K. Arendt

Emanuele Zannini

Abstract 

Wheat is an annual grass belonging to the Poaceae (Gramineae) family, and represents one of the world’s most important field crops. In contrast to the other cereal grains, wheat possess the unique gluten proteins capable of forming the fully visco-elastic dough required to produce pasta, noodles and leavened baked products, especially bread. Additionally, wheat and wheat derivatives such as wheat malt, flour and starch are commonly used as adjuncts in the brewing industry. Wheat also provides essential amino acids, vitamins, minerals, beneficial phytochemicals and dietary fibre components to the human diet, particularly when whole-grain products are consumed. Despite their important role in the human diet, wheat-based foods present health problems for a minority of people due in particular to wheat intolerance and allergy as coeliac disease and baker’s asthma, respectively. To meet the predicted future demand for wheat, improvements in wheat productivity through an efficient wheat breeding plan and crop management innovations are required.

Key words

wheat chemical composition wheat

 utilization in food and beverages

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