High-quality wheat

High-quality wheat

　　Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, and vitamin A, among others. Nutritional content varies significantly depending on the variety and environmental conditions. In terms of protein content, wheat grains grown in continental arid climates are hard and translucent, with higher protein levels reaching 14–20%, strong and elastic gluten, making them suitable for baking bread; whereas grains grown in humid conditions contain 8–10% protein, are softer, and have poorer gluten quality. This shows that geographical and climatic factors have a significant impact on the formation process of the product. Apart from being used for human consumption, only a small amount of flour is used to produce starch, alcohol, gluten, etc., and the processed by-products all serve as high-quality feed for livestock.