b2b b2c infomations

Wheat kernel ( seed ) has a major component starch.
This is also true for all the cereals including the ones that you have mentioned ( Rice and Corn )
What is unique about wheat is it has a unique protein mixed in its starch .
This protein is called GLUTEN.
This presence of GLUTEN makes the wheat popular for Bread .
You can not prepare quality bread with any other cereal.
It is this Gluten that makes the wheat grain and wheat dough absorb more water .
GLUTEN is a special type of protein that is commonly found in rye, wheat, and barley.
Not all foods from the grain family, however, contain gluten.
Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans, and sunflower seeds.
Gluten provides many additional important qualities to bread.
For example, gluten keeps the gases that are released during fermentation in the dough, so the bread is able to rise before it is baked.
In addition, gluten firms up when it is cooked and, with the help of starch, helps ensure the bread maintains its proper shape.
Gluten also has an absorbent quality, which is why bread is capable of soaking up broth.
Because of this feature, gluten is often used by those on a vegetarian diet as an imitation meat.
On the downside, gluten is believed to be partly responsible for causing bread to become stale.
More more info . click on the link below ==http://en.wikipedia.org/wiki/Glutenhttp://www.wisegeek.com/what-is-gluten.h…http://breaddaily.tripod.com/id465.htm
From = A Botanist