This book provides a holistic understanding and covers recent developments of wheat science under one umbrella. Emphasis is placed on current trends and advances in nutritional and antinutritional properties, processing, storage, bioactivity and product development.

1 Wheat: Origin, History, and Production Practices; 2 Wheat Production, Trade, Consumption, and Stocks: Global Trends and Prospects; 3 Pre- and Post-Harvest Management of Wheat for Improving the Productivity, Quality, and Resource Utilization Efficiency; 4 Contribution of Wheat in Global Food Security in Changing Climatic Conditions: Challenges Ahead and Coping Strategies; 5 Nutritional Composition, Bioactive Compounds, and Phytochemicals of Wheat Grains; 6 Wheat-Based Anti-Nutritional Factors and Their Reduction Strategies: An Overview; 7 Wheat Milling and Recent Processing Technologies: Effect on Nutritional Properties, Challenges, and Strategies; 8 Effect of Storage Conditions on the Nutritional Quality of Wheat; 9 Molecular Mechanisms of Major Bioactive Compounds for Human Health Benefits; 10 Micronutrient Biofortification in Wheat: Status and Opportunities; 11 Techno-Functional Properties of Wheat-Based Food Products; 12 Gluten-Related Disorders: Current Understanding, Myths, and Facts; 13 Application of Wheat and Its Constituents in Diverse Functional Food Products; 14 Trends and Approaches of Wheat Flour and End-Product Fortification Technologies; 15 Molecular and Biotechnological Strategies for Improving Nutritional Quality of Wheat; 16 Wheat Biofortification and Mainstreaming Grain Zinc and Iron in CIMMYT Wheat Germplasm