Wheat is a highly versatile food product which provides one fifth of the calories for the world's population. It can be stored safely for long periods of time, transported in bulk and is relatively reasonable in price. In addition, the technology required for processing wheat is available worldwide. This book covers a range of subjects, from the constituent chemistry and functionality of wheat, to its economics and marketing, to processing and nutritional value. Developments in the genetic modification of wheat to produce strains with higher nutritional value or giving higher yield are included. The work should be valuable to food scientists and technologists in academia and industry, cereal chemists, biotechnologists and agriculturalists.