A cereal from which a tolerably good whisky can with some difficulty be made, and which is used also for bread. The French are said to eat more bread _per capita_ of population than any other people, which is natural, for only they know how to make the stuff palatable.
A cereal grass (Triticum vulgare) and its grain, which furnishes a white flour for bread, and, next to rice, is the grain most largely used by the human race.
A major world-wide cereal grain. We use this for hog feed. This is usually grown in the Wheat Belt-western midwest states.
resurrection, bread and wine (Christian), fertility Bushel - body of Christ sheaves - The divine harvest, Often represents the aged....
Dog Food ] Wheat is a far better grain to digest than corn or soybean, and using a combination of different forms of grain-ground wheat, wheat flour, wheat germ meal, and ground rice is better than using just one grain. Humans, as well as pets, have certain foods they should not eat. While a wheat base is acceptable to most dogs, it is up to each pet owner to make this determination. We purchase the grains for our dog food recipe from General Mills and Pillsbury, not directly from the farm. The cost is greater; however, we are insured of receiving the finest quality for our healthy dog food without the risk of mold or other harmful toxins.
A plant having heads filled with seeds which are used for making flour and cereals.
Any of various grasses high in gluten cultivated in various temperate parts of the world for the wheat that they yield, which is used in a vast array of products.
annual or biennial grass having erect flower spikes and light brown grains
grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
Any of various cereal grasses widely cultivated for its commercially important edible grain; the grain of a wheat plant is ground to produce flour used in breadstuffs and pasta products such as spaghetti and macaroni.
goes all the way back to Ancient Egypt and has been popular since. Wheat can be cracked, rolled, steamed or milled into flour. It is the most popular grain due to its great leavening and handling qualities. Hard Red Winter Wheat-Most of the wheat is this type, moderate protein content, great for bread, rolls, and making all-purpose flour. Hard Red Spring Wheat-The highest protein wheat, great for breads. Soft Red Winter Wheat-Low protein wheat, great for cakes, pastries, flatbreads and crackers. Hard White Wheat-High protein, no pigment as in Red Wheat, great for bread! This is my favorite for breads. Durum Wheat-Very hard high-protein wheat, great for making semolina flour for pasta.
The major cereal crop grown in the UK. Wheat falls into two categories, hard, generally suitable for milling (flour) and soft, usually used for distilling animal feed and biscuit making.
Cracked wheat is whole grain cracked into smaller pieces for quicker cooking. It has all the nutritional advantages of the whole wheat berry. To make bulgur, processors steam the whole berries, then dry and crack them. Farro is a cousin of bread wheat. Some of the bran has been removed, so farro is considered a semi-whole grain. Taste: Nutty and chewy, like a robust barley. How to use: Wheat berries can be steamed and eaten as a side dish or for breakfast. They take about an hour to cook if they've been soaked overnight, longer if they haven't. Cracked wheat and bulgur cook more quickly. Both grains make satisfying, fluffy pilafs. 1 cup cooked bulgur has 151 calories, 0g fat, 6g protein, 34g carbohydrates, 8g fiber.
McIntosh RA, Hart GE, Devos KM, Gale MD, Rogers WJ. Catalogue of gene symbols for wheat [monograph on the Internet]. Beltsville (MD): Department of Agriculture (US), Agricultural Research Service, Plant Genome Program; 1998 [modified 1999 Sep 8; cited 2001 Jun 20]. Part 3-1, Recommended rules for gene symbolization in wheat. Available from: http://grain.jouy.inra.fr/ggpages/wgc/98/Intro.htm Raupp WJ, Friebe B, Gill BS. Suggested guidelines for the nomenclature and abbreviation of the genetic stocks of wheat and its relatives [monograph on the Internet]. Beltsville (MD): Department of Agriculture (US), Agricultural Research Service, Plant Genome Program; [modified 2000 Aug 1; cited 2001 Jun 18]. Available from: http://wheat.pw.usda.gov/ggpages/nomenclature.html
There are over 30,000 varieties of this ubiquitous grain. Cultivated for over 6,000 years, wheat is second only to rice as a grain staple. Wheat contains more gluten than other cereals, making it an excellent choice for breadmaking.
Wheat (Triticum spp.)Belderok, Bob & Hans Mesdag & Dingena A. Donner. (2000) Bread-Making Quality of Wheat. Springer. p.3.