The nutritional and functional properties of wheat

Wheat is the most important food for humans and is grown in more fields than any other commercial product in the world. Wheat is the basic raw material of foods such as bread, pasta, noodles, biscuits, muffins, crackers and breakfast cereals. Wheat and wheat based products are an important source of energy for humans based on high protein and carbohydrate content. Beyond being a basic energy source, whole wheat products are an excellent source of vitamins, minerals, dietary fibers and bioactive phytochemicals such as antioxidant compounds. Products made from refined white flour have lower micronutrient content than whole wheat products. There is growing evidence that whole wheat and wheat products have the ability to enhance health. Regular consumption of whole grain products reduces the risk of obesity, cardiovascular disease, cancer, diabetes and other chronic diseases. Due to healtier food demands of consumers, there is a growing interest in whole wheat products all over the world