 About 30% of all the cereal grown in the world is wheat and there are thousands of different varieties.
Wheat contains more protein than most other staple cereals: this forms gluten which gives bread and pasta their characteristic elastic texture.
"Hard" flours contain most gluten while softer flours are perfect for cakes, biscuits and pastries.
Other wheat products include wheat germ, couscous cracked wheat or bulgur and wheat starch.
Click here for more detailed information.
Click here for wheat recipes.
Click here for nutritional information on wheat. | 
