ABSTRACT
Wheat is the most diverse cereal in terms of food uses and the cereal that is used to produce the most commercial products. This is because wheat is the only cereal that has functional gluten and is commercially available in three contrasting classes with different end uses. The soft, hard, and durum wheats are popular worldwide, especially in industrialized countries. The first two types are generally milled into flour, whereas the last is made into semolina (Chapter 7). The main uses of these milled fractions are for the production of a wide array of yeast- and chemical-leavened products, and short and long pastas. The major food uses of different wheat flours and semolina are depicted in Figure 10.1.
