Wheat is one of the world’s most commonly consumed cereal grains. It comes from a type of grass (Triticum) that is grown in countless varieties worldwide. Bread wheat, or common wheat, is the...
Wheat, used for white bread, pastries, pasta, and pizza, has been the principal cereal crop since the 18th century. Wheat was introduced by the first English colonists and quickly became the main cash crop of farmers who sold it to urban populations and exporters.
There are two main types of wheat. The most common type is bread or common wheat, also known as Triticum aestivum vulgare. Durum wheat, or Triticum turgidum durum, is the other type. Most...
Three important species of wheat are Triticum aestivum (common wheat), Triticum durum, and T. compactum; T. aestivum is used to make bread, T. durum is used to make pasta, and T. compactum is used to make softer cakes, crackers, cookies, and pastries.
Wheat is a grass whose seed belongs to the cereal grains group. It contains gluten, the basic structure in forming the dough system for breads, rolls and other baked goods.
Numerous forms of wheat have evolved under human selection. This diversity has led to confusion in the naming of wheats, with names based on both genetic and morphological characteristics. Bread wheat is an allohexaploid – a combination of six sets of chromosomes from different species.
Wheat is one of the oldest and most important cereal crops. Wheat is grown for its grain, which is ground into flour used to make breads and pastas. Wheat consists of approximately 20 species in the genus Triticum of the grass family (Poaceae).