Wheat Bran - The rough outer covering of the wheat kernel. Wheat bran is low in nutritional value but high in fiber. Wheat bran is sold separately and is used to add flavor and fiber to baked goods. There are over 30,000 varieties of this ubiquitous grain. Cultivated for over 6,000 years, wheat is second only to rice as a grain staple.
Wheat contains more gluten than other cereals, making it an excellent choice for breadmaking.
Wheat, Parboiled - A nutritious staple in the Middle East, made of wheat kernels that have been steamed, dried, and crushed. It has a tender, chewy texture and can be made into a pilaf. Wheat Gluten - The protein remaining after wheat flour has been washed to remove starch. Gluten helps hold in the gas bubbles produced by leavening agents. This is why bread flours contain high levels of gluten and cake flours contain low levels.