Wheat Flakes

Also known as rolled wheat, these are whole wheat grainswhich are rolled in the same way as oats. Use as cereal or to top loaves before baking.

The wheat grain in its embryonic state. Eat as is, raw or toasted, in baked goods, on cereal, or to crumbled fish, chicken or meat. Keep frozen or refrigerated to prevent rancidity.
Fagopyrum esculentum

Buckwheat (whole, but not roasted) is gluten-free. Used in pilaf or stuffings.
(Triticum vulgar)

Also known as wheat berries. May be cooked to use in salads; do not add salt while cooking.

The object of flour milling is to separate the kernel,
outer bran, endosperms and germ. The kernel is made of starch
and gluten proteins.

Breeding programs in many worldwide research centres have improved baking quality and enriched nutrition.

Wheat and other cereal grains do not contain appreciable amounts of vitamins A, D, or C, but do contribute minerals and the vitamins thiamine, riboflavin, and niacin. Breeding programs can be expected eventually to improve the total nutritive value of wheat.

Proteins must not be denatured during the drying process because this action destroys the vital dough-forming properties. Gluten is mainly used in the bread making industry. Dried gluten contains 75% to 85% protein, 5% to 10% lipids and some starch.

Physical and chemical properties of wheat differ from those of other cereal grains because wheat proteins can form gluten, a necessary substance in bread making. Gluten-rich flour develops into a dough that retains fermentation gases, thus causing the dough to rise.

Wheat is commonly used in bread making

Durum wheat is used in pasta products

Club wheat is used in cakes and pastries

Wheat ground into flour and made into baked products is the form
in which most wheat is consumed. Pasta produces are popular and represent an expanding market. Durum wheat is especially suitable for pasta. Puffed, flaked, and rolled wheat is used in breakfast foods. Processed wheat germ is used in various specialty foods and to produce vitamin E. Wheat-germ meal has a protein content of
about 29 percent.

By-products of flour milling process are bran, shorts, germ, and low-grade flour usually marketed as feed.