Wheat, Wheat Grain, Whole Wheat Flour.

Wheat

Wheat is a grass that is cultivated worldwide. Globally, it is the most important human food grain and ranks second in total production as a cereal crop behind maize; the third being rice.

Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; cookies, cakes, pasta, noodles and couscous; and for fermentation to make beer, alcohol, vodka or biofuel. Wheat is planted to a limited extent as a forage crop for livestock and the straw can be used as fodder for livestock or as a construction material for roofing thatch.

An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, but also maize (now called corn in many parts of the Western Hemisphere), rye, barley, and rice, amongst many other grasses and non-grain plants . Flour is the key ingredient of bread, which is the staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue.

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Flour can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts. Wheat is so widely used because of an important property: when wheat flour is mixed with water, a complex protein called gluten develops. The gluten development is what gives wheat dough an elastic structure that allows it to be worked in a variety of ways, and which allows the retention of gas bubbles in an intact structure, resulting in a sponge-like texture to the final product. This is highly desired for breads, cakes and other baked products. However, certain individuals suffer from an intolerance to wheat gluten known as coeliac or celiac disease. Increased awareness of this disorder, as well as a rising belief in the benefits of a gluten-free diet for persons suffering certain other conditions, has led to an increased demand for bread and other products made with flours which do not contain gluten.

Grain Handling Systems

The cultivation of wheat began to spread beyond the Fertile Crescent during the Neolithic period. By 5,000 years ago, wheat had reached Ethiopia, India, Ireland and Spain.

A millennium later, it reached China. Agricultural cultivation using horse collar leveraged plows (3000 years ago) increased cereal grain productivity yields, as did the use of seed drills which replaced broadcasting sowing of seed in the 18th century.

Yields of wheat continued to increase, as new land came under cultivation and with improved agricultural husbandry involving the use of fertilizers, threshing machines and reaping machines (the 'combine harvester'), tractor-draw cultivators and planters, and better varieties. With population growth rates falling, while yields continue to rise, the acreage devoted to wheat may now begin to decline for the first time in modern human history.

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