Wheat introduction
Wheat is the second largest food crop in the world, second only to corn, and rice ranks third. The sown area of wheat is still the largest among food crops. There are 43 countries in the world, and about 40% of the population lives on wheat. Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, nicotinic acid and vitamin A, etc. Due to different varieties and environmental conditions, the nutritional components vary greatly.
Wheat use
The quality of wheat is related to the final use of wheat. According to the final use of wheat, the most important classification indexes to distinguish wheat quality are hardness and "strength" of protein and protein, among which hardness is the most important.
Internationally, wheat is mainly used as human food, especially in the form of bread, macaroni and pizza. The heat provided by wheat accounts for about 19% of the total heat consumed by human beings. In developed countries, the proportion of wheat used as feed is about 30%.
Wheat in China is mainly used for food. In flour consumption, about 75% of wheat forms flour, 5% forms secondary flour and 20% forms bran. With the improvement of people's living standards, the consumption of milling has steadily decreased, and the consumption of feed and industry has been increasing.