Wheatbased

Wheatbased refers to anything produced from or consisting primarily of wheat, especially foods made with milled wheat flour. Wheat-based products derive their structure largely from gluten, a protein complex that provides elasticity to dough and enables leavening and chewy textures in baked goods.

Common wheat-based foods include bread, pasta, noodles, pastries, cookies, breakfast cereals, and many batters and snacks. Different classes of wheat are used for distinct purposes: durum wheat, high-protein hard wheats, are preferred for pasta; bread wheats (hard red winter, hard red spring) are valued for strength and gas retention; soft wheats are favored for cakes and pastries. Processing can produce refined flour (with bran and germ largely removed) and whole-grain flours, with enrichment of vitamins and minerals in many countries.

Manufacturing involves milling, mixing with water and other ingredients, fermentation or chemical leavening, shaping, and baking or extrusion. Pasta and noodles are typically dried or cooked by boiling; bread and pastries rely on yeast or chemical leaveners to rise. Global trade of wheat and wheat-based products supports diverse cuisines, but production is sensitive to weather, pests, and market fluctuations.

Nutrition and health: Wheat is a major source of carbohydrates and a moderate source of protein; whole-wheat products provide dietary fiber and micronutrients, while refined products have higher carbohydrate density and lower fiber. Gluten is a key protein in most wheat varieties and can be problematic for individuals with celiac disease, non-celiac gluten sensitivity, or wheat allergy; gluten-free alternatives use other grains.

Wheat-based foods play a central role in many culinary traditions and are a major component of global food systems.