Wheat grain (*Triticum aestivum*) is an herbaceous plant from the grass family and ranks as one of the most widely consumed cereals, alongside maize and rice. Soft wheat, in particular, has experienced a steady consumption increase of 2% annually.
The protein content in wheat, which can range from 6% to 19% depending on cultivation and storage conditions, plays a significant role in determining its cost.
Primarily, soft wheat is used to produce flour, which is essential for baking bread products. It also serves as a key ingredient in malt production for the brewing industry and in starch production. Additionally, feed wheat is utilized as a valuable feed resource for farm animals.
