Wheat is most commonly used in breads and other baked products. The many elements of wheat is what make up the most of what we know as the characteristics of the bread dough or of the bread itself. A dough’s stickiness or elasticity as well as a cake’s sponginess are among the characteristics derived from wheat.

A French bread’s crispy crust is also another one of wheat’s contributions. These wheat elements are named albumin, gluten, and gliadin. Because of them, a dough lacks a modeling clay’s consistency while a muffin when already baked is far from looking like a puck for hockey.   More detail...