ABSTRACT
Wheat is an important grain with a high relevance in intercountry commodity trading, and also forms a primary food ingredient globally because it has a considerable amount of beneficial nutrients as well. Whole wheat flour (WWF) was mostly ground on a small scale using domestic grinders for centuries, as it was consumed on a daily basis by the wheat-eating population worldwide. However, with the increased demand for whole wheat convenience and healthy food in the form of baked and pasta products, the processing of wheat into WWF has been done on a larger scale in commercial flour mills. The most important consideration is selecting the grinding technique, as it will result in the production of the WWF having varied granulation and functionalities. The product-making quality of specific WWF food is influenced and can be controlled by modification in grinding techniques, utilization of non-wheat flours, and application of pretreatments and additives. Bran is postulated to be a major hindrance in the production of whole wheat bread as it is assumed to cut the gluten network and reduce the gas-holding capacity of bread. Treatment to the bran in the form of extrusion, heat, and ultrafine grinding before recombining has been shown to influence various product characteristics. Non-wheat grains including cereals and legumes have been utilized to supplement WWF for making different wheat-based products with operations centered on improving nutritional benefits. The chapter provides brief insights into the different processing techniques currently practiced in whole wheat processing. Whole wheat-based products are detailed in brief with respect to the influence of processing and utilization of non-wheat grains and additives; and the nutritional and health benefits of whole grain wheat are described in the chapter.
