ABSTRACT
Wheat is a wild grass (Gramineae family) native to the arid countries of western Asia. Its use as a food goes back to the Stone-Age era. Wheat and related grasses such as barley and rye have always been important for food in Europe, the Levant, and the western part of Asia. The wheat kernel or grain, known botanically as a caryopsis, is the fruit of the plant and is normally about 4-8 mm long, depending on the variety and condition of growth. The starchy endosperm is the material from which white flour is made. It comprises starch granules embedded in a matrix of proteins. The proteins consist of albumins, globulins, gliadins, and glutenins. The grading and blending of different types of wheat are very difficult undertakings. Seasonal and environmental variations can be considerable and make it difficult to predict the quality of any new crop.
