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The taste of wheat is mild, slightly nutty and earthy. Wheat is used in bread, pasta, cookies, breakfast foods and many other foods. It is popular for its versatility and ability to form fluffy dough due to gluten.
Wheat contains gluten, a protein network that provides the elastic structure in bread and pastries. In addition, wheat is rich in carbohydrates, B vitamins and minerals such as phosphorus and magnesium. There are several varieties, including soft wheat for cookies and pastries, hard wheat (durum) for pasta and couscous, and spelled as an ancient type of wheat with a fuller, nutty flavor. Whole wheat retains the bran and germ, which provides more fiber and a higher nutritional value than refined wheat.
