Wheat : species and variety

Wheat : species and variety
Wheat was and established food crop at the dawn of history. It probably originated from grasses native to the Middle East, but cultivation of bread wheat was common in Europe by the time of Greek and Roman Empire, and wheat was brought to America by the earliest explorer. It is grown in temperate zones around the world and on some part of every continent. It is grown in temperate zones around the world and on some part of every continent except Antarctica. The principal species of wheat are:

Triticum vulgare or bread wheat

Triticum durum, which has extra hard kernels used primarily for macaroni an related pasta products.

Triticum compactum or club wheat which has very soft kernel.

There are numerous varieties and cultivars within each species. Wheat also classified in the United States according to whether it is hard or soft, white or red, and planted in winter or spring. It is also graded according to such criteria as test weight per bushel and content of damaged kernels, foreign materials, and wheat of other classes.

For shredded wheat, the grain of choice is usually soft white wheat. Because of the lack of color in the bran, this makes the best appearing product. White wheat adaptable to the shredded process are grown in several areas, particularly in western New York.

For flaking, soft red wheat kernels are satisfactory. The added color in the bran is not a detriment in wheat flakes, since the malt and sugars added for flavor development already result in a brown color that is considered desirable. Both red and white wheat bran are used for bran flakes and other bran cereals. These are by products of the milling industry and perform equally well in most; process, the choice being s matter of supply, price, and exact appearance of the finished product that is desired.
Wheat : species and variety