Abstract
Wheat is the leading cereal grain produced in the world, followed closely by rice and corn (maize). The other major cereals are sorghum, barley, oats, rye and millets. Wheat is grown to some extent on every continent except Antarctica.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Moss, H. J. (1973) Quality standards for wheat varieties. J. Aust. Inst. Agri. Sci., 39, 109–115.
Eustache, D. (1988) Wheat flour milling. Technical Bulletin, American Institute of Baking, 10(11), 1–4.
Gustafson, N. J. (1983) Consumption and nutritional contribution of wheat foods: Perception and Reality. Cereal Foods World, 28, 631–633.
United States Senate (Select Committee on Nutrition and Human Needs). (1977) Dietary Goals for the United States, US Government Printing Office, Washington, DC, pp. 1–79.
Mickelson, O., Makdani, D. D., Cotton, R. H., Titcomb, S. T., Colmey, J. C. and Gatty, R. (1979) Effects of a high fiber bread diet on weight loss in college-age males. Am. J. Clin. Nutrition, 32, 1703–1708.
Stellar, W. (1979) A balance reducing diet based on bread. Bakers Digest, 10, 20–23.
Simons, L. A., Stone, P. L. and Simons, J. (1986) The use of bread in diets for weight reduction. Food Tech. Australia, 38(2), 68–70.
Domah, M. B., Ranhotra, G. S., Gelroth, J. A., Glaser, B. K. and Eisenbraun, G. J. (1994) Quality and nutritional characteristics of Balady bread made with various flour blends. Cereal Chem., unpublished data.
Ranhotra, G. S., Gelroth, J. A. and Astroth, K. (1990) Total and soluble fiber in selected bakery and other cereal products. Cereal Chem., 67, 499–501.
Ranhotra, G., Gelroth, J. and Bright, P. (1987) Effect of the source of fiber in bread-based diets on blood and liver lipids in rats. J. Food Sci., 52, 1420–1422.
Anderson, J. W., Lawrence-Riddell, S., Floore, T. L., Dillon, D. W. and Oeltgen, P. R. (1991) Bakery products lower serum cholesterol concentrations in hypercholesterolemic men. Am. J. Clin. Nutr., 54, 836–840.
Ranhotra, G. S., Loewe, R. J. and Puyat, L. V. (1974) Phytic acid in soy and its hydrolysis during breadmaking. J. Food. Sci., 39, 1023–1025.
Cook, D. A. and Welsh, S. O. (1987) The effect of enriched and fortified grain products on nutrient intake. Cereal Foods World, 32, 191–196.
Ranhotra, G. S., Gelroth, J. A., and Novak, F. A. (1986) Nutrient profile of pasta products commerically produced in the United States. Nutr. Rep. Internat., 33, 761–768.
National Research Council. (1989) Recommended Dietary Allowances, 10th edn., National Academy of Sciences, Washington, DC, pp. 247–255.
Ranhotra, G. S., Vetter, J. L., Gelroth, J. A., and Novak, F. A. (1983) Sodium in commercially produced frozen pizzas. Cereal Chem., 60, 325–326.
Ranhotra, G. Adding Iron to Food. (1991) Technical Bulletin, American Institute of Baking, 13(2), 1–6.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1994 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Ranhotra, G.S. (1994). Wheat: contribution to world food supply and human nutrition. In: Bushuk, W., Rasper, V.F. (eds) Wheat. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2672-8_2
Download citation
DOI: https://doi.org/10.1007/978-1-4615-2672-8_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6148-0
Online ISBN: 978-1-4615-2672-8
eBook Packages: Springer Book Archive