A turning point came in the history of wheat in 1965 with introduction of dwarf, photo insensitive, high yielding Mexican wheat breeding materials developed by "Dr.N.E.Borlaug ". In 1970, triple dwarf varieties were released in India. In India, Wheat is second important staple food crop after rice. Wheat grain flour is used in form of chapati, puri, bread, cake, sweetmeats, halwa, etc. It provides 20 per cent of total calories for human race. Wheat grain contains 12.2 per cent protein, which is more than other cereals. Wheat provides characteristic substance " Gluten " which is very essential for bakers. In bakery, gluten provides the structural framework for the familiar spongy, cellular texture of bread and other bakery products. Flours of other cereals are lacking gluten and hence not good for bread making. Wheat straw is also a good source of feed for a large population of cattle in our country. Straw is also used in paper industries and for making temporary huts and roof. The bran, husk and other portion of grain and straw are valuable feed for livestock. Wheat straw is also a good source of bedding material for livestock. The ripe unthreshed earheads are used to make decorative items.