Common Wheat
Common wheat is a domesticated variety of cereal grain. This species of wheat (wheat being the term for the genus Triticum and not an actual species) makes up the vast majority of wheat production. It has become an important staple food throughout Willinghurst Cray.
Physiology
A single wheat plant can produce up to thirty-five shoots depending on cultivar. Each shoot can have up to fifteen leaves depending on season and variety. Wheat produces leaves in a telescoping fashion as it grows. Leaves are produced up until the transition to reproduction. The last leaf produced by a wheat plant is known as the flag leaf. This flag leaf is denser than other leaves, and can photosynthise more effeciently. Common wheat is a free-threshing variety of wheat. Its hulls are fragile, and the rachis, or stem, is tough. On threshing, the chaff breaks up and releases the grains.Uses
This bread here is the best for sandwiches, I'm telling you. Just two slices, a bit of mayonnaise, ham, and some cheese. My children love it more than usual.Common wheat has a variety of uses. The seeds can be ground into flour to make breads, crackers, biscuits, pastries, or noodles. The grains can be made into porridge or pottage. Wheat can be partially germinated via a process known as malting to make alcohols like beer and, to an extent, whiskey. The straw of the plant can be used for thatch roofing.
Other Names
Bread Wheat
Wheat (colloquially)
Scientific Classification
Triticum Aestivum
Wikipedia's page on Common Wheat
Bread Wheat
Wheat (colloquially)
Scientific Classification
Triticum Aestivum
Article Contents
Acknowledgements
Image Acknowledgement
Field of Wheat by moonflower-writer with NightCafeFurther Reading
Wikipedia's page on WheatWikipedia's page on Common Wheat
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