Wheat

Wheat is a group of cereal grasses in the genus Triticum, grown mainly for its edible grains. It was domesticated in the Fertile Crescent of the Near East about 10,000 years ago and became a major crop. Many species and varieties are now cultivated. Common wheat (Triticum aestivum) is widely used for bread, while durum wheat (Triticum durum) is important for semolina and pasta.

Wheat is an annual plant with narrow leaves and a stem ending in a spike of small spikelets. After flowering, each fertilized flower develops a dry fruit called a caryopsis, usually called a grain. It contains a starchy endosperm, an aleurone layer rich in protein, and a germ that can produce a new plant.

Most wheat is processed into flour and foods, but it is also used as animal feed and in some industries. Common wheat contains proteins that form gluten, mainly gliadins and glutenins. When mixed with water and kneaded, they create an elastic structure that helps dough retain gases produced during fermentation, an important property for many breads.

Wheat also provides carbohydrates, plant protein, fiber, vitamins and minerals; amounts vary with the variety and processing. Whole-grain foods retain the bran, germ and endosperm, while refined flour contains mainly the endosperm. It can grow in different climates, but cultivation depends on soil, water, temperature and disease control.