WHEAT
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. Wheat is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savoury snack foods, crackers, crisp-breads, sauces and confectionery, Wheat is a satisfactory feed for livestock and poultry.
WHEAT BRAN
Wheat bran, a by-product of the dry milling of common wheat into flour, is one of the major agro-industrial by-products used in animal feeding. wheat bran as a separate by-product: pasta and semolina production from durum wheat , starch production and ethanol production. Wheat bran is suitable for livestock feeding and very palatable to most classes of animals. Wheat bran is a bulky feed that can be used to lighten dense, heavy feed mixtures. It is sold raw or pelleted .
WHEAT FLOUR
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
WHEAT STRAW
Wheat straw is the stalk left over after wheat grains are harvested. Traditionally, it has been treated as a waste. In some countries, farmers burn it, contributing to air pollution and creating a public health hazard.