Wheat

Wheat, any of several species of cereal grasses of the genus Triticum and their edible grains. Wheat is one of the oldest and most important of the cereal crops. Of the thousands of varieties known, the most important are common wheat , used to make bread; durum wheat, used in making pasta such as spaghetti and macaroni; and club wheat, a softer type, used for cake, crackers, cookies, pastries, and flours. Additionally, some wheat is used by industry for the production of starch, paste, malt, dextrose, gluten, alcohol, and other products.

The greatest portion of the wheat flour produced is used for breadmaking. Wheats grown in dry climates are generally hard types, having protein content of 11–15 percent and strong gluten. The hard type produces flour best suited for breadmaking. The wheats of humid areas are softer, with protein content of about 8–10 percent and weak gluten. The softer type of wheat produces flour suitable for cakes, crackers, cookies, and pastries and household flours. Durum wheat semolina is used for making pastas, or alimentary pastes.l