Triticum aestivum : Wheat

The diploid form (einkorn) is used in feeding the cattle, tetraploid
form is high in proteins and the hexaploid form with 42 chromosomes
(vulgare) is used in breads.
Products:-
Whole flour: distinctive flavor and coarser texture. Due to high
content of fat it is difficult to be stored - rancid in storage. Whole
flour is fortified with defatted soya flour upto 10%. Iron
fortification is done to prevent anaemia (ferrous sulphate).
White flour: In white flour, bran and germ are separated. It bakes
uniformly into a loaf of greater volume, is blander in taste and more
easily digested. It is stored in air tight container.
Semolina: It is the coarsely ground endosperm roasted before storage.
This durum of wheat is yellow amber in color, nutty flavor, holds
shape to give firm texture when cooked due to starchy endosperm.
Malted wheat : It is prepared by soaking the grains in cold water for
36 hours with 2-3 times changing the water, left to germinate on trays
with 2-3" thickness and malt flavor is developed.
ARF: Amylase Rich Food, flour of germinating cereal, rich in α-
amylase which cleaves long carbohydrates chains into short dextrin.
Half teaspoon of ARF equivalents with 100ml soup of 25gm flour, 15gm
sweetener and 5ml oil. So it is helpful in weaning child.
Glutamic acid: Derrived from wheat gluten
Wheat germ: Highly nutritional, used in bakery and weaning foods
Wheat bran: Increases stool weight, prevents constipation and colon cancer.