Wheat: an overview of the grain that provides 'our daily bread'

Wrigley, C. W. (2016). Wheat: an overview of the grain that provides 'our daily bread'. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 105-116) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00020-6

Author Wrigley, C. W.
Title of chapter Wheat: an overview of the grain that provides 'our daily bread'
Title of book Encyclopedia of food grains
Place of Publication Oxford, United Kingdom
Publisher Elsevier
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-394437-5.00020-6
Open Access Status Not Open Access
ISBN 9780128035375
Editor Colin W. Wrigley
Harold Corke
Koushik Seetharaman
Jonathan Faubion
Volume number 1
Start page 105
End page 116
Total pages 12
Collection year 2017
Language eng
Abstract/Summary The storage protein of wheat has the unique ability of forming an elastic dough after milling, water addition, and mixing. Wheat is thus uniquely suited to the making of leavened bread. Other wheat-based foods include noodles, pasta, pastry, pizza crust, couscous, cakes, and cookies. Wheat is widespread in its cultivation, resulting in the production of about 700 million tonnes annually (about 300 g per person per day). Wheat is a major source of energy, protein, fiber, vitamins, and minerals in our diet.
Keyword Bread
Triticum aestivum
Triticum durum
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

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Created: Fri, 16 May 2014, 19:04:02 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation