Triticum aestivum (bread wheat) | Plants & Fungi At Kew Discover plants and fungi Triticum aestivum (bread wheat) Bread wheat is more widely cultivated than any other crop, and world trade is of greater monetary value than all other cereals combined. Triticum aestivum 'Florence Aurore' on a test plot in Lebanon Species information bread wheat, common bread wheat, spring wheat, ordinary wheat, common wheat, field wheat Conservation status: Unknown in the wild; cultivated from the near-Arctic to the tropics. Key Uses: Food, drink, textiles, building materials. Known hazards: Wheat gluten allergy is a condition caused by an adverse immune system reaction to gliadin, a gluten protein found in wheat. Taxonomy Genus: Triticum About this species Bread wheat is one of the world’s three main cereal crops, along with rice and maize. The generic name Triticum derives from the Latin for threshing or bruising, and the specific epithet aestivum is from the Latin for summer. Triticum aestivum is a cultigen (a plant that has been altered by humans through a process of selective breeding) and as such is only known in cultivation.

First domesticated at least 9,000 years ago, its origins have been the subject of intensive botanical and genetic research. It is a member of the grass family (Poaceae), which includes cereals such as rice (Oryza sativa), maize (Zea mays) and oat (Avena sativa), and ornamentals such as pampas grass (Cortaderia selloana) and bamboos. Synonym: Triticum sativum Lam., Triticum vulgare Vill., Triticum cereale Schrank, Triticum aristatum Schübl. (for a full list refer to the World Checklist) Genus: Discover more Cultivars of bread wheat There are about 5,000 cultivars of bread wheat in current use. Historically, about 35,000 cultivars have been developed, but the vast majority of these are no longer cultivated on a commercial scale. A modern cultivar of bread wheat growing near Buttinge, the Netherlands In order to determine whether a particular form of bread wheat differs enough from existing cultivars to be named as a new one, the ‘DUS test’ is applied.

They must be Distinct (in morphology), Uniform (the whole field must look the same) and Stable (subsequent years of cultivation must produce similarly looking plants). Names relating to particular cultivars include bukshee wheat, lammas wheat, Talavela wheat, velvety awned wheat, and many others. Geography and distribution Bread wheat is the result of a cross between a wild goatgrass, Aegilops tauschii, and a cultivated wheat, probably macaroni wheat (Triticum durum). Genetics suggests this cross took place in the Caspian region of Iran; archaeology suggests that this took place about 9,000 years ago. The closely related spelt wheat (T. spelta), in which the grains are enclosed by a tight husk, originated in central Europe much more recently, about 5,000 years ago, from a cross between cultivated bread wheat and emmer wheat (T. dicoccum). Spelt wheat is often incorrectly described as a biblical wheat, but it was never grown in the ancient Near East. Bread wheat is cultivated in every continent except Antarctica.

It is grown at a wide elevational range from 260 m below sea level in the Jordan Valley up to 4,000 m on the Tibetan plateau. Although it is possible to grow bread wheat in a wide variety of soil types and climates, it is generally more successful in dry to sub-humid areas with a seasonal annual rainfall of 250–750 mm. It is the world’s most widely planted crop, occupying 225 million hectares in 2009 (compared with 161 million ha of rice and 159 million ha of maize in that same year). China and India are the largest producers of bread wheat, nearly all of which is destined for their domestic markets. A modern, ‘awnless’ winter wheat cultivar from the Netherlands Description Overview: An annual, largely hairless grass, producing a spike (flowering and fruiting part) on each of its 1–5 culms (stems).

Height is variable, from about 1.2–1.5 m for 1930s cultivars to about 85 cm for most modern cultivars, with a simultaneous strengthening of the culm so as to bear the increased weight (resulting from the increased grain yield) of the spike. This has been achieved by incorporating dwarfing genes, from Japanese cultivar Norin 10, into most modern (post 1960s) varieties. The shorter height of modern cultivars enables them to be grown with fertiliser and irrigation; otherwise they would grow too tall and fall over (lodging). Culms (stems): Hollow with hairless or hairy nodes. Each culm bearing around six leaves with blades up to 20 mm wide and up to 35 cm long. The position of the uppermost ‘flag leaf’ blade (upright, semi-nodding or nodding) is an important character as it plays a leading role in the metabolic assimilation rate and hence productivity of the plant.

Spikes (flowering and fruiting parts): Up to 15 cm long, almost square in cross-section, with 2–5 rudimentary spikelets (clustered units of flowers and bracts) at the base of 10–25 fertile spikelets (of which the number and density in the spike varies greatly among cultivars). Glumes (empty bracts that enclose the spikelet) are keeled in the upper half, the keel extending into a tooth. Lemmas (bracts) are toothed or awned; when awned these increasing in length up to around 13 cm near the apex of the spike. Truly awnless bread wheat cultivars do not exist as there is always at least a short awn on some of the lemmas. Seeds: Typically an average of two per spikelet (but significant variation has been recorded), oval in shape with a central groove on the ventral surface and a terminal tuft of hairs. Endosperm mealy (or sometimes flinty). Agricultural, as opposed to botanical, terminology In agricultural terminology, culms are known as tillers, spikes as ears and awns as beards.

For example, a cultivar might be described as having ‘four tillers per plant and bearded ears’. Rather than quoting variation in number of grains per spike, agricultural cultivar descriptions are more likely to include the average 1,000 seed weight. Summer and winter wheat Two main groups of wheat have been developed: spring or summer wheat - sown in spring and harvested in late summer winter wheat - sown in autumn and harvested in early summer A third group, known as facultative or intermediate wheat, can be grown under a wider range of environmental conditions and combines characteristics of the other two groups. Swedish botanist Carl Linnaeus used the name Triticum aestivum to refer to the (conspicuously awned) summer or spring wheats, whereas he proposed T. hybernum for the (‘awnless’) winter wheats. In the late 18th century, German priest and botanist Franz von Paula Schrank observed that there was no correlation between the perceived presence or absence of awns and the cultivar being a summer or winter form of wheat.

It is now accepted that summer, spring and winter wheats are all the same species, for which the correct, approved name is Triticum aestivum. Threats and conservation About 250,000 samples of bread wheat are held in agricultural gene banks around the world, so the plant is far from being threatened. However, there is cause for concern in terms of bread wheat landraces, which are being replaced by modern cultivars and under threat of extinction if not already conserved in ex-situ collections. Wheat landraces are varieties that have been developed by farmers over many years and through natural and human selection have become adapted to local environmental conditions and management practices. These distinct plant populations are named and maintained by farmers who often rely on them to fulfil their specific, local needs and are a valuable source of biodiversity for possible use in breeding programs. Uses Harvesting of bread wheat in the Bekaa Valley, Lebanon. Food Domestication of wheat around 10,000 years ago is credited with enabling the transition from nomadic, hunter-gatherer lifestyles to formation of the first major human settlements.

Today, wheat is an important part of the human diet, contributing 20% of all food calories consumed by humans. The wheat kernel or grain can be ground into flour; germinated and dried creating malt; crushed or cut into cracked wheat; and parboiled (or steamed), dried, crushed and de-branned to create bulgur (also known as groats in countries including Georgia in the Transcaucasus). When grains are milled, the outer husk or bran that encloses them becomes a by-product. Wheat bran contains starch, protein, vitamins and minerals, and its dietary soluble fibres are good for the digestive system. It is used to enrich bread and breakfast cereals and foods such as borscht soup in eastern Europe. Bread wheat is a major ingredient in foods such as breads, crackers, biscuits, pancakes, pies, pastries, cakes, sauces, muesli and breakfast cereals. Wheat gluten allergy (coeliac disease) is a condition caused by an adverse immune system reaction to gliadin, a gluten protein found in wheat. The only remedy is a lifelong gluten-free diet.

Drink Wheat is used to produce boza (a fermented beverage, produced mainly in the Balkans and Turkey) and wheat beer (production of which is minor compared to beer made using barley). It is also distilled to produce vodka and other spirits. Textiles and building materials Bread wheat straw is used for thatching and weaving, for example to make straw hats. There is anecdotal evidence from the Yemen where the tall, flexible culms of local cultivars are of more monetary value than the grain, due to their use as thatch and, when chopped-up, as admixture to enhance the strength of plaster for houses. Farmers are therefore loath to accept yield-improved but short-stemmed, modern varieties. As a result most grain used in Yemen is imported from Australia. Other uses Wheat bran has been used for tanning leather and is apparently also a good slug ‘poison’ (it swells so much after ingestion that the slugs ‘pop’). Triticum aestivum seeds Millennium Seed Bank: Seed storage The Millennium Seed Bank Partnership aims to save plant life worldwide, focusing on plants under threat and those of most use in the future. Seeds are dried, packaged and stored at a sub-zero temperature in our seed bank vault.

Six collections of Triticum aestivum seeds are held in Kew’s Millennium Seed Bank based at Wakehurst in West Sussex. Wheat seeds are known for their potential longevity in storage: research indicates that for a sample starting ex situ life with maximum viability, it would take 900 years to fall to 75% viability. Straw hat from Kew’s Economic Botany Collection This species at Kew Common bread wheat can be seen growing in Kew’s Grass Garden. Pressed and dried specimens of Triticum aestivum are held in Kew’s Herbarium where they are available to researchers by appointment. Details of specimens of other species of Triticum can be seen online in Kew’s Herbarium Catalogue. Triticum aestivum flowers, seeds and a straw hat, breakfast cereals and packaging material made from it are held in Kew’s Economic Botany Collection, where they are available to researchers by appointment. References and credits Bettencourt, E. & Konopka, J. (1990).

Directory of Germplasm Collections 3: Cereals (Avena, Hordeum, Millets, Oryza, Secale, Sorghum, Triticum, Zea and Pseudocereals). International Board for Plant Genetic Resources, Rome. Dvorak, J., Deal, K. R., Luo, M. C., You, F. M., von Borstel, K. & Dehghani, H. (2012). The origin of spelt and free-threshing hexaploid wheat. Journal of Heredity 103: 426–441. Hanelt, P., Schulze-Motel, J. & Jarvis, C. E. (1983). (715) Proposal to conserve Triticum aestivum L (1753) against Triticum hybernum L. (1753) (Gramineae). Taxon 32: 492–498. Jaradat, A. A. (2011). Wheat Landraces: Genetic Resources for Sustenance and Sustainability. USDA-ARS, Maine, USA.

Jonard, P. (1951). Les Blés Tendres Cultivés en France – Détermination et Caractéristiques Culturales. Institut National de la Recherche Agronomique (INRA), Paris. Löve, Á. (1982). Generic evolution of the wheatgrasses. Biologisches Zentralblatt 101: 199–212. Mabberley, D. J. (2008). Mabberley’s Plant-book: a Portable Dictionary of Plants, their Classification and Uses. 3rd edition. Cambridge University Press, Cambridge, UK. Mac Key, J. (2005). Wheat: its concept, evolution, and taxonomy. In: Durum Wheat Breeding: Current Approaches and Future Strategies, C. Rojo, M. M. Nachit, N. Di Fonzo, W. H. Pfeiffer & G. A. Slater (eds), Food Products Press, Binghamton, New York, USA. Oklahoma State University (2013). World Wheat Production. Available online (accessed 15 April 2013).

Schrank, F. von Paula (1789). Baierische Flora. Joh. Bapt. Strobl, München. Stubbs, R. W., Prescott, J. M., Saari, E. E. & Dubin, H. J. (1986). Cereal Disease Methodology Manual. Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT). Wang, J., Luo, M. C., Chen, Z., You, F. M., Wei, Y., Zheng, Y. & Dvorak, J. (2013). Aegilops tauschii single nucleotide polymorphisms shed light on the origins of wheat D‐genome genetic diversity and pinpoint the geographic origin of hexaploid wheat. New Phytologist 198: 925–37.

Kew science editor: Michiel van Slageren Kew contributors: John Dickie, Mark Nesbitt Copyediting: Emma Tredwell Kew would like to thank the following contributors: Dr Khaled Abulaila (National Center for Agricultural Research and Extension (NCARE), Jordan), Simon Khairallah (formerly of Lebanese Agricultural Research Institute (LARI), Lebanon), Prof. Abdul-Nasser Al-Gifri (University of Aden, Yemen), Dr Tomas Payne (The International Wheat and Maize Improvement Center (CIMMYT, Int.)), Dr Zewdie Bishaw (International Center for Agricultural Research in the Dry Areas (ICARDA)). Although every effort has been taken to ensure that the information contained in these pages is reliable and complete, notes on hazards, edibility and suchlike included here are recorded information and do not constitute recommendations. No responsibility will be taken for readers’ own actions. List of Cereal Crops and General Info About Cereals <<< To Home page <<< Cereal crops are interchangeably called grain crops. In many publications and correspondence, they are simply called grains or cereals.

As of 2012, the top 5 cereals in the world ranked on the basis of production tonnage are maize (corn), rice (paddy), wheat, barley and sorghum. These crops are also among the top 50 agricultural commodities in the world with maize ranking second next to sugarcane. Rice (paddy) ranks third, wheat - 4th, barley - 12th, and sorghum - 30th. Another cereal, millet, ranks no. 42 (FAOStat 2014, updated Aug. 18, 2014). According to Chapman and Carter (1976), “a cereal is generally defined as a grass grown for its small, edible seed.” They also explained that all cereals are angiosperms , monocots , and members of the grass family Gramineae. Similarly, Lantican (2001) defines cereal or grain crops as agronomic crops belonging to the grass family Gramineae which are utilized as staples ; the word “cereal” is derived from the most important grain deity, the Roman Goddess Ceres.

Botanically, however, the seed and the grain are not exactly the same despite their interchangeable use. In rice, the grain consists of the brown rice and the enveloping rice hull. The brown rice is the plant's true fruit (a type of fruit called caryopsis) and consists of a seed and the sorrounding fruit wall. The fruit wall (pericarp) consists of several thin layers of tissues which are fused together and inseparable from the seed coat. In indica rice, the hull consists of the lemma, palea, sterile lemmas, and rachilla. The grain, or kernel, of corn (maize) is likewise a caryopsis. Cereal crops are necessarily grasses, a composite term which refers to monocot plants under the family Poaceae or Gramineae. They are grown primarily for the harvesting of mature grains which are used or processed into staple food and animal feed.They are also processed into various products such as starch, malt, biofuel (alcohol) and sweetener (i.e., high fructose corn syrup). Although with similar uses, the pseudocereals or pseudograins are not grasses.

They include members of the families Amaranthaceae (amaranths), Chenopodiaceae (goosefoot)and Polygoniaceae (smartweed). The principal pseudograins of the Americas belong to the amaranth and goosefoot families. These plants produce dry fruits which are called by various terms such as nutlets, achenes and grains ( accessed October 20, 2010). FAO's definition of cereals also describes these plants as annual plants (including rice, canary grass, buckwheat and triticale) which generally belong to the gramineous family, producing grains that are used for food, feed, seed and production of industrial products like ethanol. It emphasizes also that the term "cereal crops" should be limited only to those crops that are harvested for dry grain. It appears, therefore, that in the strict sense cereal crops are grass plants grown as source of mature botanical fruits called caryopsis . But the term is now oftenly used to include the pseudocereals (or pseudograins) which are utilized primarily as staple food just like the cereals but they are not grasses.

Further, the harvesting of the thin, outer fruit wall or pericarp only becomes necessary because it is inseparable from the inner seed. It is for the uses of their seeds, particularly the starchy endosperm, that cereal crops are cultivated. In addition, although cereals are described as annual plants, some can be perennial. Rice and sorghum can be grown as ratoon crops in the tropics. Washington State University (2010) reported that perennial grains can be available in the next two decades. Researches on the development of perennial grains, primarily wheat, are ongoing in several countries.

List of Cereal Crops: Wheat, bread wheat (Triticum aestivum) Durum wheat, macaroni wheat (Triticum durum) Corn or maize (Zea mays) Job's Tears, salay, adlay, tigbe, pawas (Coix lachryma-jobi) Barley (Hordeum vulgare) Millet (Panicum miliaceum, Eleusine coracana, Setaria italica, Pennisetum glaucum) Sorghum (Sorghum bicolor) Wild rice, Canada rice, Indian rice, water oats (Zizania spp.) Spelt (Triticum spelta) Amaranth or Grain amaranth (Amaranthus spp.) Buckwheat (Fagopyrum esculentum) Click on to read: Production Statistics on Cereals and Other Agri Commodities in the World REFERENCES Chapman, S.R. and L.P. Carter. 1976. Crop Production: Principles and Practices. San Francisco, USA: W.H. Freeman and Co. pp. 247-258. FAOSTAT. 2014.

Food and agricultural commodities production: commodities by regions. Retrieved Aug. 18, 2014 from . Food and Agriculture Organization (FA0). 2010. Crops statistics – concepts, definitions and classifications. Retrieved May 29, 2010 from accessed October 20, 2010. Lantican, R.M. 2001. The Science and Practice of Crop Production. UPLB, College, Los Baños, Laguna: SEAMEO SEARCA and UPLB. pp. 4-5 Washington State University. 2010. Agriculture's next revolution- perennial grain- within sight. ScienceDaily. June 27, 2010. Retrieved July 6, 2010 from . (Last edited Aug.

18, 2014) Triticum (wheat genus) Triticum (wheat genus) Life > eukaryotes > Archaeoplastida > Chloroplastida > Charophyta > Streptophytina > Plantae (land plants) > Tracheophyta (vascular plants) > Euphyllophyta > Lignophyta (woody plants) > Spermatophyta (seed plants) > Angiospermae (flowering plants) > Monocotyledons > Order: Poales > Family: Poaceae Triticum aestivum under cultivation in Vienna Botanical Gardens, Austria. [photos H.G. Robertson , Iziko ï¿½] The two main types of wheat used these days are Durum wheat Triticum turgidum and bread wheat Triticum aestivum. Durum wheat is a variety of Emma wheat, the latter of which was the first type of wheat to be domesticated, about 9000 years ago. Bread wheat is derived from the hybridization of Emma wheat with the wild grass Aegilops squarrosa, which happened about 6700 years ago.

Wheat is now the world's major crop in terms of food production. Wheat is the World's major crop in terms of food production. Of the total food produced by the World's top 30 crops (based on dry matter), about 23.4% comes from wheat, followed by maize (21.5%) and rice (16.5%) ( Harlan 1995 ). The objectives of wheat domestication To produce 'non-shattering' varieties that have seeds that are not lost by breaking off the plant before harvest. Wild grasses are adapted to dispersing their seeds by releasing them once ripe but grasses under cultivation, such as wheat, need to have seeds that are retained and only break off during the threshing process. Selection of non-shattering varieties would have occurred quickly once cultivation started, as it was only these plants that would have been successfully harvested. To produce large, plump seeds. To produce more seeds per plant by increasing the number of fertile flowers (termed florets in grasses). To produce 'free-threshing' or 'naked' varieties where the husk round the seed comes off during threshing.

All's that needs to be done after threshing is for the grain to be winnowed so that the empty husks (i.e. chaff) are blown away from the seeds. Wild varieties of wheat are hulled - i.e. the seeds are covered by a tough husk that stays round the seed once it has been threshed. To get this husk off the seed, it has to be pounded in some way which is more laborious than winnowing the husks away and means the grain is broken and less suitable for storing. To produce seeds that germinate together. Wild forms are adapted to delay germination until there are suitable conditions and to vary the timing of germination so that seeds do not grow up and die altogether during a season of erratic and poor rainfall. There are four species in the wheat genus: Triticum monococcum (Einkorn Wheat).Has two sets of chromosomes (i.e. diploid). Most varieties produce only one grain per spikelet, hence its latin and common names. It was domesticated from wild forms in the Near East about 9000 years ago to produce plants with plumper seeds that did not break off the plant before harvest.

Einkorn Wheat was grown extensively during the Neolithic period but from the Bronze Age on, its importance wained in favour of the Emmer and Bread wheat varieties. It is now a relic crop, grown in the Balkans (i.e. countries between the Adriatic and Aegean Seas - Yugoslavia, Albania, Rumania, Bulgaria, Greece and western Turkey), Germany, Switzerland, Spain and Caucasia. Triticum turgidum (Emmer and Durum Wheat). Has four sets of chromosomes (i.e. tetraploid). Emmer Wheat is hulled (see above) and was selected and cultivated from wild forms. Durum Wheat is the predominant variety that was selected from Emmer Wheat and has free-threshing grain. Triticum timopheevi (Timopheev's Wheat). Like T. turgidum it is also tetraploid. Wild and cultivated Timopheev's Wheat is only known from a small region in Georgia (between the Black and Caspian seas) and has never gained prominance in World agriculture. Triticum aestivum (Bread Wheat). Has six sets of chromosomes (i.e. hexaploid).

Bread Wheat was produced under cultivation by the hybridisation of Triticum turgidum with the wild grass Aegilops squarrosa, about 4700 BC. The first variety formed from this hybridisation is termed Spelta Wheat and has hulled seeds. Later on, free-threshing varieties were formed. A number of other species names have been used in the past to refer to various varieties within the above four types but these names are usually no longer used in modern species classifications of wheat.

History of Wheat domestication Triticum - definition of Triticum by The Free Dictionary Triticum - definition of Triticum by The Free Dictionary (Plants) any annual cereal grass of the genus Triticum, which includes the wheats [C19: Latin, literally: wheat, probably from tritum, supine of terere to grind] ThesaurusAntonymsRelated WordsSynonymsLegend: genus Triticum liliopsid genus , monocot genus - genus of flowering plants having a single cotyledon (embryonic leaf) in the seed family Graminaceae , family Gramineae , family Poaceae , Graminaceae , Gramineae , grass family , Poaceae - the grasses: chiefly herbaceous but some woody plants including cereals; bamboo; reeds; sugar cane wheat - annual or biennial grass having erect flower spikes and light brown grains Bread Wheat - Triticum aestivum - Details - Encyclopedia of Life Learn more about this article Triticum aestivum, common or bread wheat, is an annual grass in the Poaceae (grass family) native to the Mediterranean region and southwest Asia, which is one of several species of cultivated wheat, now grown

 in temperate climates worldwide.

Wheat one of the top two cereal crops grown in the world for human consumption, along with rice (Oryza sativa). (Corn, Zea mays, is grown in larger amounts than either rice or wheat, but a significant portion of it is used for livestock feed and biofuel, rather than human food). Wheat is one of the most ancient of domesticated crops, with archaeological evidence of the cultivation of various species in the Fertile Crescent dating back to 9,600 B.C. The various species have been developed into thousands of cultivars (over 25,000, by one estimate) that differ in chromosome number from the primitive diploid types, with 7 pairs of chromosomes, to hybrid allopolyploids, with 14, 21, and 28 chromosome pairs. Cultivars are variously categorized according to their horticultural requirements (spring vs. winter wheat), texture and food uses (hard wheat, which often contains more gluten and is used for bread; vs.

pastry or flour wheat, used for cakes, biscuits, and cookies), or by growth form and seed characteristics (the varieties aestivum, compactum, and spelta are among the six major categories recognized). Wheat is high in carbohydrates, protein (although it lacks several essential amino acids), and vitamins B and E (if the grain is left whole) is used in countless breads and baked goods, and is an important source of calories for over 1 billion people in the world. Wheat can be refined into starch and wheatgerm oil, and wheat gluten (the proteins that make it sticky) is used in many products. Wheat is also used to make beer and as animal fodder. The FAO estimates that global commercial production of all types of wheat was 650.9 million metric tons in 2010, harvested from 217.0 million hectares; it is grown on around 4% of the planet’s agricultural land. Leading producers were China, India, the U.S., the Russian Federation, and France. Within the U.S., the states that were leading producers include Kansas, Montana, North Dakota, South Dakota, Idaho, and Washington. (Bailey et al.

1976, FAOSTAT 2012, Flora of China 2006, Hedrick 1919, USDA 2012, van Wyk 2005.) © Jacqueline Courteau Learn more about this article Bread Wheat (Triticum aestivum) accounts for around 95% of the wheat grown in the world, with most of the remainder being Durum Wheat (T. durum) (Peng et al. 2011). Bread Wheat has both awned (i.e., with projecting glumes) and awnless forms. There are spring wheats (sown in spring and harvested in late summer) and winter wheats (sown in autumn and harvested in early summer). Grain color varies from yellow to red brown, but cultivars are usually described as white or red. They may also be classified as hard (vitreous endosperm) or soft (mealy endosperm). These characteristics are relevant to the milling process: milled particles from hard wheat flow freely through a sieve to produce a very clean flour; flour from soft wheat clumps together like fine powder and is difficult to sieve.

Wheat flours are said to be strong (i.e., with relatively high protein content, which results in more elastic bread dough) or weak. Hard wheats are used to make bread; soft wheats are used for cakes, cookies, biscuits, and pastries. To make leavened or porous bread, the basic ingredients are flour, water, yeast, and salt. These are mixed together to produce a dough which rises (because of yeast fermentation ) and is then baked. Among the cereal grains, Bread Wheat is outstanding in its ability to produce leavened bread (other cereals, such as Rye and Durum Wheat, produce poorly leavened bread). This extraordinary ability depends on the wheat protein complex known as " gluten ", which is elastic, expands during fermentation, and retains the released carbon dioxide to yield a porous bread. Without yeast, wheat flour produces a flat bread (e.g., the chapatis of the Indian subcontinent or matzah ). The extraction of starch and gluten from the wheat grain or flour are well known industrial processes. Gluten may be added to bread to increase its protein content.

Some people suffer from coeliac disease , which results from a low tolerance for gluten (and therefore for wheat , Rye , Barley , and triticale ). (Vaughan and Geissler 1997) (For more information, including background on the domestication and evolution of wheat, see Comprehensive Description and Triticum .) © Leo Shapiro Wheat Introduction Image courtesy USDA Photo by: Gene Alexander Grown all over the world, wheat covers more of the earth's surface than any other cereal crop ( 1 , 7 , 16 ). However, although it takes more land space than other cereals, based on a three year average it is only the third-largest cereal crop, behind maize and rice ( 16 ). The domestication of grains and the development of agricultural lifestyles led to significant changes in people's lives, encouraging permanent settlements, the development of civilization, and trade ( 7 , 8 ). Wheat's domestication produced larger grains and a more productive crop, which could not have survived in the wild and required continued intervention of farmers intentionally planting it.

As one of the first grains to be domesticated, modern wheats developed from cultivation starting in the middle east about 9-11,000 years ago in the fertile crescent of the middle east ( 1 , 6 , 7 , 8 , 11 , 12 ). Without a clearly identifiable timeframe, the Neolithic period is identified by the domestication of crops and animals ( 1 , 12 ), which began with the development of farming, and endured until the development of metal tools. By 4,000 BC the expanding geographical range of farming resulted in bread wheat becoming a common staple from England to China ( 1 , 11 ). Although rice was more important to the development of East Asian cultures, wheat was the nutritional foundation for cultures in Europe, the middle east and western Asia ( 8 , 11 , 12 ). Wheat was introduced in Mexico by the Spaniards around 1520, and to early American colonists in the 1600's ( 6 , 12 ).

At that time it was not popular in New England due to the soils and climate ( 11 ), but in the mid 1800's wheat was grown from seeds introduced by migrating Europeans and agricultural scientists in the area that would later be called the "Wheat Belt." ( 6 , 11 ) The 1830's saw the development of the reaping and threshing machines, allowing farmers to greatly increase their productivity during harvest ( 7 , 11 ). The development of the steam engine in the 1880's and the internal combustion engine in the 1920's increased farmer productivity during both planting and harvest, and as a result wheat fields became larger ( 7 ). Wheat is generally grown intended for food for humans, but lesser quality wheat and the nutrient-dense by-products of flour refining are used for animal feed. Wheat is also used for whiskey and beer production, and the husk can be separated and ground into bran ( 1 , 6 ). Before the introduction of corn into Europe, wheat was the principal source of starch for sizing paper and cloth ( 5 , 12 ).

Most breads, even rye and oat breads, are made with at least a portion of wheat flour because of two main quality characteristics of wheat that improve the breads - its gluten, and its alpha-amylase activity ( 1 , 9 ). High gluten flours offer elasticity in the dough, allowing for it to rise without developing large air pockets. Tender pastries, like pie crusts and biscuits, are best with low gluten flours. All wheat flours are best with low alpha-amylase activity, because alpha amylase turns starch to sugar and prevents development of proper dough characteristics. Many flours are carefully blended mixtures of both hard and soft wheats designed precisely for a specific purpose ( 9 ). Wheat cultivars can be classified by planting season, hardness of the grain, and (less importantly) color ( 1 , 6 , 9 , 11 , 17 ). Winter wheats are winter hardy, so they are planted in the fall. In the spring they resume maturation and are harvested early in the summer ( 6 , 12 ). Spring wheats are planted in the spring and harvested late in the summer ( 6 ).

Spring wheat yields are significantly lower than winter wheat yields, but it offers a very high quality for bread making ( 9 ). Soft wheat varieties have starchy kernels (less gluten) which mill easier than the hard wheats. Soft wheat flour is preferred for piecrust, french bread, biscuits, and breakfast foods ( 1 , 9 , 12 ). Hard wheats have higher protein and gluten levels than their softer cousins, and are used for bread, cakes and flour ( 1 , 9 , 12 ). The hardest wheat is durum (T. durum), whose flour is used in the manufacture of macaroni, spaghetti, and other pasta products ( 12 ). Soft wheats and white wheats usually bring higher prices because they are easier to mill and don't require bleaching ( 1 , 6 ). The six major classes of wheat are listed below. Hard Wheat Hard red winter wheat is a high protein wheat used mostly for breads and all-purpose flour ( 1 , 5 , 6 ), and as an adjunct in other flours to increase protein content ( 1 , 17 ). This class of wheat accounts for more than 40% of the U.S.

wheat crop and half of U.S. wheat exports ( 5 ). Durum wheat is a spring wheat, and may be either white or red. It is the hardest of all U.S. wheats, offers both high protein and high gluten content, and used to make the semolina flour used for premium pasta products and some Mediterranean breads ( 1 , 5 , 6 , 17 ). Hard red spring wheat is the highest protein wheat, and is used for bread, hard baked goods, all-purpose flour, and flour blends ( 1 , 5 , 6 , 17 ). Hard white wheat is medium protein grain that is closely related to red wheat except for color, in milling and baking qualities. However, it offers a milder, sweeter flavor, and is used in yeast breads, hard rolls, bulgur, tortillas, oriental noodles, whole wheat and all-purpose flowers, and used in brewing ( 1 , 5 , 17 ). It is the newest class of wheat to be grown in the United States ( 5 , 17 ). Soft Wheat Soft red winter wheat has a low to medium protein content, and is used for breads and blending.

( 1 , 5 , 17 ) It is used to make cookies, cakes, donuts, and other fine pastries as well as flat breads, and crackers. ( 5 , 6 ) Soft white wheat is a low protein wheat, but offers high yields to growers. It provides a whiter product for high quality cakes, crackers, cookies, pastries, and Asian-style noodles (bakery products other than breads), and is ideally suited to Middle Eastern flatbreads ( 1 , 5 , 6 , 17 ). References: wheat | Definition, meaning & more | Collins Dictionary Collins English Dictionary. Copyright © HarperCollins Publishers Word origin of 'wheat' Old English hwǣte, related to Old Frisian, Old Saxon hwēti, Old High German hweizi, Old Norse hveiti; see white wheat in American English (hwit ; hwēt; wit ; wēt) Definitions noun 1. any of several cereal grasses (genus Triticum) having dense , erect spikes containing grains which thresh free of the chaff ; esp., bread wheat ( T . aestivum), a cultigen with large, nutritious grains 2.

the grain of any of these grasses; esp., bread wheat, used in making flour, cereals, pastries , cakes , etc., and durum , used in making macaroni , noodles , etc.: next to rice , the most widely used grain Webster’s New World College Dictionary, Fourth Edition, compiled by the editors of Webster’s New World Dictionaries. Copyright © 2010 by Houghton Mifflin Harcourt. Published by Houghton Mifflin Harcourt. All rights reserved. Word origin of 'wheat' ME whete < OE hwæte, akin to Ger weizen < IE base *kweid-, to gleam, bright, white : from the white seed Example sentences containing 'wheat' A fluting cuckoo sounded from the woods as he went through a field of green wheat. Sillitoe, Alan THE OPEN DOOR Plants Profile for Triticum aestivum (common wheat) Triticum aestivum common wheat This plant can be weedy or invasive according to the authoritative sources noted below.This plant may be known by one or more common names in different places, and some are listed above.

Click on an acronym to view each weed list, or click here for a composite list of Weeds of the U.S. Wheat forage | Feedipedia Wheat forage Datasheet Description Click on the "Nutritional aspects" tab for recommendations for ruminants, pigs, poultry, rabbits, horses, fish and crustaceans Common names Wheat forage, wheat hay, wheat silage, whole crop wheat silage, whole crop wheat forage Species Straws Description Wheat (Triticum aestivum L.) is generally thought as a grain crop, but it can be a useful winter pasture and forage source ( Cash et al., 2007 ; MAES, 2005 ). Cereal plants are known to produce very nutritious roughage for livestock maintenance during winter and wheat forage is as valuable as oat forage ( Shuja et al., 2009 ; Cash et al., 2007 ; Piccioni, 1965 ). While winter wheat is valuable for forage production in temperate climates, spring wheat is preferred in tropical and subtropical regions where it can be made into valuable silage ( Mannetje et al., 2000 ).

Winter and spring cultivars of wheat can be used in double-crop systems. Wheat forage can be grown before maize or soybean ( Bruening, 2007 ) or before a summer forage legume ( Northup et al., 2010 ). Growing wheat forage is a good way to generate diversified incomes (double crop or cattle and crop), and to decrease the risk associated with wheat production in areas where growing conditions are not optimal for grain wheat ( Carver, 2009 ). Wheat forage may be grazed or cut for hay and silage. It is also possible to grow wheat as winter pasture and then cut it for hay during the spring ( Bruening, 2007 ). Distribution Wheat forage has been used for decades in the USA, Australia and in many Mediterranean countries where it can be sown on dry and hot soils as early as mid-August ( Piccioni, 1965 ). It is also grown in Argentina ( Arzadun et al., 2006 ). In these countries winter wheat is generally used for forage.

In tropical and subtropical countries, spring wheat may be valuable for making silage as it can be sown just before the rainy season and harvested early in the warm season so that a secondary crop can be sown during this period ( Ashbell et al., 2001 ). Forage management Dual-purpose varieties When both wheat forage and wheat grain production are intended, dual-purpose varieties can provide good quality forage during late fall and winter and sufficient grains the next summer. Dual purpose wheats are generally taller, finely stemmed, with awns or without. Wheat forage may be grazed during winter without altering grain harvest yield in the summer ( Epplin et al., 2000 ). In order to preserve both forage yield and grain yield, forage wheat should have accumulated a maximum of biomass before winter: it must be able to germinate in hot weather conditions (as early as mid-August in the northern hemisphere), it should be sown at a high density so that a maximum leaf surface is obtained before winter and it should have vigorous growth early in the fall ( Carver, 2009 ; Cash et al., 2009 ).

A suitable dual-purpose wheat cultivar should be able to germinate under hot soil conditions and to have prolific tillering with non precocious arrival of the first hollow stem stage ( Carver, 2009 ). In some cases such as flooding or frost, only-grain wheat can be used as forage wheat and be cut for hay or silage. Cutting wheat during spring is an opportunity for double cropping with soybean, for example ( Lee et al., 2007 ). Yield In the USA, forage wheat varieties have an average forage DM yield of about 3 t/ha but some cultivars may be much more productive (7-11 t DM/ha in Montana) ( Cash et al., 2009 ). Pasture Forage wheats have a semi-erect habit so that a part of the plant can be easily grazed by cattle without damaging too much leaf surface, which is necessary for maintaining grain yield ( Carver, 2009 ).

Grazing after the first hollow-stem stage may hamper grain yield and cattle should be removed from the stands at this stage; it is, therefore, important for optimal cattle feeding that this stage arrives as late as possible ( Cash et al., 2009 ). Wheat forage can be grazed from autumn (once complete tillering is achieved and culms begin to grow erect) to late winter (up to "first hollow-stem stage") without hindering future grain yield ( Carver, 2009 ). After this stage grain yield is reported to be reduced by 20 to 50% in grazed plots (Winter et al., 1990, Winter et al., 1991 cited by Shuja et al., 2009 ). However, cattle can remain on the stand if their weight gains are sufficient to offset wheat grain losses. Stocking rate and weather conditions also play a role in wheat yield. During wet periods, heavy grazing causes trampling and hence damages the wheat plant, which will then have a lower yield in the summer ( Carver, 2009 ).

Optimal grazing height is reported to be about 7 cm ( Arzadun et al., 2006 ). Wheat hay or silage When wheat forage is used for hay or silage, it should be cut at the boot stage or at very early head emergence. At these early stages, wheat forage is very palatable and has a high nutritive value. When cut later (at the early milk stage of the grain), its nutritive value is lower ( Boyles et al., 2010 ; NDSU, 2008 ). Because hay may be a cause of nitrate poisoning (see Potential constraints on the "Nutritional aspects" tab), silage should be preferred because fermentation decreases nitrate levels ( Boyles et al., 2010 ). In tropical areas, wheat can be cut at the milky-dough stage (about 30-35% DM). Optimal nutritive value is obtained at the milky stage but forage yield is lower. Ensiling too early may result in a high moisture content and the wheat should then be pre-wilted before ensiling. Ensiling more mature wheat may be difficult as it is dryer and difficult to compact.

Moreover, hollow stems contain air, which may prevent desirable anaerobic fermentation and let deleterious fungi and yeast develop. Fungal development may be an issue in wheat silage as it can result in production of mycotoxins ( Ashbell et al., 2001 ). Ensiling wheat with another crop may be a valuable option. Wheat can be sown in mixture with legumes such as vetch ( Vicia sativa ), pea ( Pisum sativum ) or sulla ( Hedysarum coronarium ) in the proportion of 3:1 (wheat: legume). Mixing cereal and legumes has various advantages, such as preventing legumes from collapsing, decreasing plant diseases and increasing the C:N ratio which is favourable to good quality silage ( Ashbell et al., 2001 ). Environmental impact Double/multiple cropping systems Double-cropping systems consisting of winter wheat followed by a summer legume, such as soybean, are extensively used in several regions of the USA.

However, this practice causes soil water depletion and should be limited, in drought-prone areas, to the wettest years or to a short sequence of years ( Northup et al., 2010 ; Rao et al., 2008 ). A more sustainable practice is a multicrop rotation system including wheat (fall through spring), soybeans (summer), winter fallow, and short-season spring forage or cover crops. It can help to conserve moisture and to improve soil condition ( Northup et al., 2010 ; Rao et al., 2008 ). Cereal forages are useful for reducing weeds and diseases in perennial forage crop rotations. Wheat forage is suitable during alfalfa or permanent pasture renovation as it does not compromise legume development ( Cash et al., 2007 ). Nutritional aspects Nutritional attributes Whole-crop wheat forage has a highly variable composition, depending on stage of maturity, climate and other parameters. In France, crude protein varied between 14.3% (DM) at ear formation to 6-8% at the dough stage ( INRA, 2007 ).

In the warm temperate climate of New South Wales, Australia, crude protein content varied between 10% for a spring harvest to more than 30% for an autumn harvest ( Fulkerson et al., 2008 ). Fibre values, as usual, follow an inverse pattern, with an even larger variability (NDF in the 30-50% range for low protein forage and under 40% for the high protein crop. Potential constraints Nitrate poisoning Like other cereal forages, wheat forage can accumulate nitrates and careful attention must be paid to nitrate content, particularly when feeding pregnant livestock. Forages containing 350-1130 mg/kg (DM basis) of NO3 nitrogen should be limited to 50% of the total diet for pregnant animals to prevent early term abortion or reduced breeding performance ( Cash et al., 2002 ). In hay, nitrate accumulation may be an issue if high levels of N fertilizer have been applied. Ensiling wheat forage is safer than making hay because it reduces nitrate levels provided that the fermentation process lasts more than 30 days ( Boyles et al., 2010 ).

Bloat Wheat pastures are known to cause frothy bloat, which occurs when rumen gasses are trapped in the rumen fluid instead of being removed by eructation. In the USA, frothy bloat is known to cause death in young cattle grazing wheat pastures and high losses have been reported in the past. Bloat typically happens on lush wheat pastures, with low dry matter and fibre content, and high protein and soluble nitrogen fractions. These conditions may occur in autumn or early spring. In order to prevent bloat, hungry cattle should not enter the stand and/or should be supplemented with fibrous roughages ( KSU, 1998 ; Horn et al., 1977 ). Grass tetany Grass tetany generally affects dairy cattle, beef cattle, sheep and goats in the temperate regions of the world when they receive inadequate available Mg in the diet ( Dalley, 2004 ). Wheat forage, like other lush growing pastures, may have a low Mg content after intensive growth even during winter ( KSU, 1998 ; Bohman et al., 1983 ).

This problem often occurs when the crop has received large amounts of water (rainy spring) and has been heavily fertilized with nitrogen and potassium because Mg is leached by water and fertilizer. In some cases, the Mg level is adequate, but Mg availability is reduced if the K:(Ca+Mg) ratio exceeds 2.2 ( Agdex, 2009 ). Livestock grazing unbalanced pasture, or pasture with a low Mg content, have low Mg in their blood. This phenomenon is of utmost importance in high producing animals, which require more Mg for fat mobilization and subsequent milk production. The recommended safe level of Mg in forage is 2.0 g/kg DM for lactating or pregnant cattle ( Grunes et al., 1970 ; NRC, 2000 ). However, if N and K contents are high, the Mg concentration should be at least 2.5 g/kg DM ( Grunes et al., 1984 ). This results in grass tetany symptoms: nervousness, twitching and further staggering, collapsing and convulsions that may cause death ( Dalley, 2004 ).

It is possible to prevent the problem by applying Mg fertilizer to the sward. It is also possible to feed the animal with an adequate mineral supplement. An adequate energy feed supplementation may also help in solving the problem ( Agdex, 2009 ; KSU, 1998 ). Hay irritation Rough-awned varieties of wheat may cause soreness and irritation to the mouth, lips, gums and lower surface of the tongue in cattle. Ensiling (rather than baling) such crops may alleviate this problem. This issue may also be reduced by harvesting at the late-boot stage rather than at the dough stage ( Boyles et al., 2010 ). Ruminants The maximum recommended inclusion rate of wheat forage in ruminant diets is 40% of the forage intake. Wheat forage is preferable to barley forage, as the latter forms a tough grain coat once the crop exceeds 35% DM, resulting in poor digestibility ( Ewing, 1997 ). Some wheat forage cultivars may have a higher nutritive value than triticale ( Cash et al., 2009 ).

Pasture Because wheat forage contains high concentrations of nitrogen, non-protein N, digestible dry matter and water, beef cattle and sheep require an adaptation period before positive body weight gains are seen. A daily gain lower than average during the first 14 days of wheat pasture grazing by stocker calves and lambs is most likely the result of less DMI by non-adapted animals and is not due to diet digestibility or N metabolism ( Phillips et al., 2008 ). Beef cattle Consumption of small amounts of low quality roughage by growing cattle on wheat pasture did not alter wheat forage intake or utilization ( Mader et al., 1986 ). Quebracho condensed tannins have been proposed as a potential supplement for stocker cattle-wheat systems, as it can decrease the impact of frothy bloat and increase body weight gains ( Min et al., 2006 ). Sheep At pasture, in vivo digestibility in young crossbred sheep grazing dual-purpose wheat crops was high (84-85%). Total intake was between 3.7 and 4.0% of live weight ( Dove et al., 2009 ).

Dual-purpose wheat planted in the autumn can be grazed within about five weeks and support about 10 sheep/ha without impairing the wheat as a grain crop ( Göhl, 1982 ). Providing supplementary DM to lambs grazing fresh wheat forage does not increase lamb performance ( Phillips et al., 1995 ). In young sheep grazing wheat pasture, there were marked live-weight gain responses (30-50%) to mineral supplements based on NaCl, CaCO3 and MgO ( Dove et al., 2009 ). No significant differences were found in preferences of sheep for six different wheat cultivars ( Dove et al., 2009 ). Silage Wheat forage can be ensiled with a DM content either low (35%) or high (50-60%). When ensiled at high DM, urea treatment at 20-30 kg per tonne of fresh forage increases its protein content ( Ewing, 1997 ). The digestibility of ensiled wheat forage is significantly reduced (up to -2.3%) compared to fresh forage, depending on forage maturity.

When an application of urea of more than 40 kg/t DM at harvest was made, there were no differences in digestibility between urea-treated forage and fresh forage. Treatment of whole-crop wheat forage with urea at harvest can be an effective method of preserving its nutritive value ( Hill et al., 1999 ). Wheat forage preservation and digestibility can be improved with silage additives. For instance, a mixture of amylase and sulphur salts was shown to increase digestibility of DM and fibre of wheat silage-based diets fed to Holstein heifers ( Froetschel et al., 1991 ). Beef cattle Although differences in average daily gain of beef calves were not noted, increased maturity at harvest and preservation as silage caused differences in DMI and digestibility of DM and NDF when included at 40% of the diet, when compared to a similar diet based on wheat hay ( Beck et al., 2009 ).

The energy values of several whole crop silages, made from barley, wheat and triticale, harvested at the milk-dough stage with 30-35% DM, were lower or close to those of grass silages ( Emile et al., 2007 ). Wheat and legume silages The energy value and particularly the nitrogen value of silages made from cereal forage and legume mixtures were higher than those of silages made from cereal forages alone, and comparable or better than those of grass silages ( Baumont et al., 2009 ). For instance, the intake of dairy cows was improved by 1.9 kg DM and the milk production by 1.8 kg with silage made from a mixture of triticale, oat, pea and vetch compared to pure triticale silage ( Emile et al., 2008 ). However, the replacement of 50% maize silage by a cereal/legume silage in the diet of dairy cows depressed intake and production by 7 and 6% respectively ( Brunschwig et al., 2008 ).

Pigs The traditional practice of raising pigs outdoors on forage and pasture has been coming back in numerous countries as an alternative approach to pig farming. For example EU standards of organic pig production require that breeding animals have access to pasture ( Blair, 2007 ). In addition to environmental and societal benefits, its main advantage is a reduction in feed costs, particularly for gestating sows ( Duval, 1993 ). However, cereal pastures are too fibrous for young pigs and may not supply enough protein and energy for growth. In all cases, access to concentrates, minerals and vitamins may be required ( Blair, 2007 ). Wheat sown in early spring or late autumn can be grazed after 2 or 3 months and support 25-30 pigs (45 kg)/ha. Wheat forage is more palatable to pigs than rye forage, though the latter is generally more productive ( Duval, 1993 ; Pickett et al., 1965 ). A comparison of the performance of growing pigs fed concentrates with or without access to a winter wheat pasture showed that pasture supplied some energy but not enough to affect growth significantly.

Pasture was also an insignificant source of protein when performance or feed conversion were the response criteria. Pasture feeding resulted in poorer feed/gain ratios, which could be the result of increased energy expended for grazing and movement over a larger area ( Baird et al., 1971 ). Poultry In Australia, an experiment studied the impact of free-range laying hens when integrated in a crop and pasture rotation system. Laying hens stocked at 110/ha foraged extensively in the wheat stubble from January to May and had an excellent level of performance. Soil nitrate levels were higher after grazing, due to animal droppings. This trial indicated that integrating hens into a crop and pasture rotation system could assist in weed control and increase soil fertility ( Miao et al., 2005 ). Nutritional tables 1000+ images about Triticum (Wheat) on Pinterest | The two, Spikes and Planet earth Forward The two main cereal crops: at the left is barley (Hordeum vulgare) and at the right is common wheat or bread wheat (Triticum aestivum).

As the primary constituent of most breads and cakes and many other baked goods wheat is a vitally important cereal crop for much of the world. Barley is sued for producing malt, often for beer or whisky production, and is used in multi-grain foods. It is also an important part of many animal feeds. Save

Question: ‘Triticum’ is the Latin name for which cereal crop?
Answer: Wheat