Wheat

Wheat is a globally cultivated cereal grain and the worlds most important staple food, providing essential carbohydrates and vegetable protein for a large part of the human population. This adaptable grass plant is known for its hardy root system, hollow stems, and slender leaves, culminating in a characteristic grain-filled spike. Wheat varieties vary to suit different climates, from cold-weather-dependent winter wheat to spring-planted varieties, and are classified by their grain hardness, with hard wheats like durum yielding high-protein flour for pasta, while soft wheats are better suited for baking products such as cakes and cookies.  

• Composition: 

  Wheat grain is a source of carbohydrates (starch) enclosed in outer layers known as the bran. 

   
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• Variability: 

  Grains vary significantly in color and form, depending on the specific wheat type and its intended use. 

   
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• Types: 

  Key varieties include common wheat, used for bread, and durum wheat, used for pasta.