section_path: As a food/Food value and uses
section_name: Food value and uses
paragraph_text: Food value and uses
  
  Wheat is a staple cereal worldwide. Raw wheat berries can be ground into flour or, using hard durum wheat only, can be ground into semolina; germinated and dried creating malt; crushed or cut into cracked wheat; parboiled (or steamed), dried, crushed and de-branned into bulgur also known as groats. If the raw wheat is broken into parts at the mill, as is usually done, the outer husk or bran can be used in several ways. Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, muesli, pancakes, pasta, pies, pastries, pizza, semolina, cakes, cookies, muffins, rolls, doughnuts, gravy, beer, vodka, boza (a fermented beverage), and breakfast cereals. In manufacturing wheat products, gluten is valuable to impart viscoelastic functional qualities in dough, enabling the preparation of diverse processed foods such as breads, noodles, and pasta that facilitate wheat consumption.