Wheat (Triticum aestivum)

This chapter, prepared by the OECD Task Force for the Safety of Novel Foods and Feeds with Australia as the lead country, deals with the composition of bread wheat (Triticum aestivum). It contains elements that can be used in a comparative approach as part of a safety assessment of foods and feeds derived from new varieties. Background is given on wheat production, classification, uses and processing, followed by quality criteria and elements for comparative analyses. Nutrients in wheat and its products, anti-nutrients, allergens and other compounds are then detailed. The final sections suggest the key products and constituents for analysis of new varieties for food use and for feed use.