Wheat is one of the cereal plants. Under this name, about 15 varieties are combined, different from each other in various elements: grains, flowers, spike structure. To understand what types of wheat exist, one should study the biological classification of plants of this genus. This will help to understand why the division was done exactly the way it was done, as well as identify the key distinguishing features of each of the significant species.
The most common
The most common subspecies of wheat are soft varieties. In Latin, it is correct to call them Triticum vulgare. You can distinguish the belonging of a particular plant to this species by studying the structure of the ear. It is relatively loose, the keel of the scales is not, due to which the grain is only partially closed.
Species and varieties of wheat of the soft variety are distinguished, focusing on the presence of awn: some have it, while others do not. At the same time, for all those varieties that have an awn (if we are talking about soft wheat), the direction on the spikelets is versatile lateral. Even the appearance of wheat growing in the fields, without special research, helps to determine in a plant belonging to spinous, boneless soft varieties.
This type of wheat has 4 special features: this is the tint variety of grains, their shape, texture and stem. The plant most often does not have a core at the stem, and the colors of the grains are quite diverse: some fields are prickly with a reddish glow, while others are completely white. The grains are often rounded, in the shape of an oval. As for the consistency, it can be powdery in some specific plants, and glassy in others, although wheat grows predominantly in the fields, whose grains are semi-glassy.
What else to look for?
The soft appearance of the wheat plant is distinguished by a beard. You can see it with the naked eye if you carefully examine the grain. The beard is quite thick, consists of long hairs.
There are two types: the type of "winter wheat", as well as spring. It is believed that these irreplaceable grains came to our territories from the southern, western parts of Asia. Presumably, they originally grew in the north and east of Afghanistan, in the northern Indian regions and in the highlands occupied today by Tajikistan. But with the development of processing techniques and with the resettlement of people, the prevalence of culture has grown significantly, and today without one of the types of wheat - no matter which one - it is difficult to imagine a full-fledged human life.
And which are solid?
Botany tells us that there are not only soft types of wheat, but also hard ones. Those are scientists known as "durum." The Latin name for this species of plants is Triticum durum. It is not difficult to distinguish a hard variety; just study the ear. All types of durum wheat have its rather dense, supplemented (with rare exceptions) spruce. Boneless species are known to science, but are rare.
The ost of one of the types of wheat - durum - looks beautiful, at the same time it is useful for the plant itself. Long hair elements grow up along the spike, they seem to creep along the axis. Flakes are pronounced, due to which the grain is coated with them and protected from aggressive external factors.
What else to look for?
Examining the hard types of wheat, one can notice that their stems are different from the soft variety - they are not empty, but filled with a cloth called the core. The stem is not always full in its entirety; often only the upper part is such.
Another distinctive feature is the types of wheat grains. Usually, in hard varieties, the grains are oblong, and if cut in half across, an angular cut will be shown. Most plants have glassy grains with a beard that is almost invisible to the eye. So that it can be clearly seen, it will be necessary to increase the grain by at least five times.
Beautiful, tasty and healthy.
Durum wheat gives a very beautiful hue. Mostly in our country, cultivate such varieties whose ripe grains become amber. In other states, varieties are common that produce red grain.
Mostly durum wheat is spring. Winter crops can be grown in the Caucasus. This is determined by the climate: there is a rather mild cold season, so selected species can survive. For example, it is customary to sow the variety “appulicum”.
Englishwoman "tourist guide"
There is one special kind of wheat, which in Latin is called Tritikum turgidum. But among the inhabitants, he is known as English. The ear of this species of plants is very similar to hard varieties, since the spine is long, noticeable, and the spike itself is dense, giving a square or a circle in the section. Quite characteristic are the grains of this variety, covered with scales, the keel is immediately evident.
Nevertheless, English wheat is usually allocated to a special group. In particular, this is based on the fact that the varieties are characterized not only by the classical appearance of the ear, but also branched. Often, the stems grow significantly, and inside are filled with special fabric. Grains in shape - ovals close to circles, in structure, unlike hard varieties, powdery, semi-glassy prevail. You can grow such spring wheat, but it is also allowed as a winter crop.
Polish "polonikum"
Polonikum is a kind of wheat that spikes like rye with narrow, tall, spice-rich ears. Often the plant is popularly called the "giant rye." At the same time, the distinctive feature of the variety is the “paper” consistency of ears of ears. Despite the resemblance to rye, this wheat also resembles oats with the keel structure - it is very small, it is almost impossible to see without an increase.
When this type of cereal begins to spike, the fields are filled with amber gold, but somewhat darker than other brethren. Polish wheat can only be grown as a spring crop. In Russia, it is cultivated in several regions near the Caucasus and Siberia, but plantations are small.
Dwarf wheat
In Latin, this species is called Tritikum Compactum. The name was not given by chance, because the plant has small ears. You look at them - and it seems as if they were squeezed. There are both rich spruce, and its completely devoid of species. Mostly dwarf wheat is cultivated as a winter crop.
The grain is similar to that given by soft varieties, but smaller in size. The qualities for the bread industry in dwarf wheat are insignificant, which affected the prevalence of this species and its use. Varieties grow on American, Asian fields. In Russia, they are grown in the mountainous territories beyond the Caucasus. Quite a lot of dwarf varieties are bred in the republics of Central Asia.
Science has proven
Wheat has been known to people since ancient times, thanks to which people began to study it quite early. This allowed us to collect huge databases by now on how wheat of all types and varieties develops, grows, and bears fruit. One of the types of wheat - spelled - is even sung in the famous Russian fairy tale, which to this day in many schools, children learn by heart at least in fragments.
Wheat attracted the attention of breeders in the era of the Soviet Union. It was then that it was officially possible to deduce that over time, wheat planting is changing. Under the influence of environmental conditions, the plant gradually mutates from one species to another. This is how it turned out from hard to remove soft varieties of wheat. In addition, the experiments of transferring between winter and spring forms back and forth are considered successful.
Spelled: what are we talking about?
Since we are talking about old Russian folk tales, which mention the main dishes and products of the cuisine, traditional for the old days, we must also mention what is one of the types of wheat - spelled. A distinctive feature of this category is revealed during grinding, when the stem of the ear, unlike real wheat, is broken, divided into parts. Separate grains, previously hidden in the film of flowers, are released from the retaining layer and fall out, which allows them to be further processed.
A product so widespread in the past has lost its former popularity these days. Spelled is quite actively cultivated in Chuvashia, Bashkiria, Tatarstan and several neighboring areas, but this is incomparable with the volumes previously produced in the country. Spelled is valued due to the fact that the film protects grain in the case of a dry wind that does not spare other varieties of grain. At the same time, the quality indicators of grain are rather low. Spelled is suitable for the production of crushed cereals. By the way, did you meet in crosswords the question “type of wheat, 7 letters”? And they asked here about the spelled, or rather, about one of its varieties. Which one? Read more about this.
What are we growing?
Wheat, known to modern botany, mainly have two forms - winter, spring. However, there are those that are inherent in only one variety. In addition to the division into these two options, there is a division into varieties. Those exist breeding, household. If you take a certain variety and study the varieties characteristic of it, you will notice: the botanical features are so similar that no differences can be found.
At the same time, there is a difference in the volume of harvested and in how easily the plant is susceptible to infection by fungi. Distinctive features will be the length of the period from sowing to harvesting, the qualities shown by grain during processing and baking of the finished product. When winter species are considered, they are evaluated for their resistance to cold. But for spring, the key indicator will be the ability to survive in a drought.
Breeders Road!
So that breeders can work efficiently, special stations are equipped for them. Under optimized conditions, the so-called selection varieties can be developed. This is usually achieved by crossing varieties. It is not necessary to derive something from two types of one plant, you can try to create a hybrid of two different ones. Science knows successful cases of crossing wheat with rye and wheat grass. In addition, breeders select varieties and individual plants - either massively or individually.
Modern breeders are still working on the basis of the theory developed in the Soviet years by the famous scientist Michurin. The results are surprisingly good: such varieties were developed that are resistant to negative factors, at the same time produce a large crop and are not particularly demanding on conditions. Academician Lysenko proved himself especially in working with wheat, who proved that with the correct effect on the plant at certain times, the very nature of wheat can be changed. This means that the winter can be made spring, and if necessary, reverse the transformation.
Impossible to overestimate!
It is difficult to imagine our life without bakery products. Now you can’t imagine how people realized that the grain can be processed and prepared from it, but over time it was this conjecture that became the one that formed the food culture on the whole planet. What can I say, unless it affected nutrition? Today wheat is mentioned everywhere and everywhere - in books, films, it is photographed, portrayed in paintings, mentioned in songs and poems. By the way, do you know the answer to the classic crossword puzzle question “type of wheat 7 letters”? The correct option is spelled.
All over the world, wheat can rightly be considered one of the most significant crops. It is used to make flour, cereals, and this gives us flour, confectionery goodies and hearty pasta. Vodka, beer - all this is done on wheat.
You are what you eat
In recent years, this slogan has become boring to many, and it does not reflect the real essence, but it sounds beautiful, this cannot be taken away. In any case, it will not be superfluous to know what we eat - at least to choose the best for ourselves. And what is the best of the world of wheat? In recent years, a real hysteria over hard grades has begun in the middle class. Absolutely everything is made of them, and the larger they write about the variety on the packaging, the more expensive they will be taken from the buyer. But why exactly the solid species were "on the wave"?
Hard varieties are rich in proteins, carotenoids. The latter explains the shade of both the grains and the flour made from them - it has a creamy tint. The flour itself is quite coarse, which is explained by the hardness of the feedstock. This is one of the factors that allows us to talk about high-quality gluten, due to which the dough is elastic. Such raw materials are indispensable for the preparation of high-quality pasta, semolina and a number of other food products. Typically, on the packaging of products made from durum wheat, you can name the instructions: “durum”, “di grano duro”.
And if soft?
In such wheat, the protein concentration is not so high that affects the quality of the final product. The starch grains in the ground flour are large, and it itself is white, small, crumbles. This raw material should be used in the manufacture of biscuits and various exquisite pastry creations. Soft flour is indispensable if you have to cook pastries, cakes.
Gluten: what is it about?
Everyone has a word for it, but not every inhabitant can explain it. So what is it? In ordinary wheat, there is gluadin, glutenin. It is from them that gluten forms. Protein has certain qualitative indicators that are significant for humans. They select flour for them for specific purposes. When it comes in contact with water, gluten quality determines whether the result is elastic.
Quite a few are aware of gluten allergy. This is not surprising, the protein is really such that not every human body can cope with it. In recent years, cases of gluten intolerance are recorded more often. It is strongly not recommended that gluten enter the food that infants feed - in young children, the gastrointestinal tract is too weak to handle protein. Gluten is usually added to other foods no earlier than the 8th month, often much later. So, semolina, so beloved by many since childhood, can not be eaten before the age of one year.
Groats
Durum wheat in most cases is used to make cereals. The grains are ground rather coarsely, when processing removing all shells, seeds. It is customary to distinguish different types, numbers of wheat groats. The division is based on the processing method, grain criteria:
Most often, bright yellow wheat groats are on sale. This color is due to the fact that the product is made from spring wheat. But you can find a grayish, which has a much less appetizing shade. Color means that winter wheat was harvested for its production.
Any durum wheat is a storehouse of proteins, and food made from it allows you to recharge your batteries with energy immediately and for a long time. Such dishes are highly appreciated by those who lead an active life, move a lot, and work on hard work. In an adult who is not suffering from gluten intolerance, dishes from durum wheat are digested quickly and without difficulty, they can be included in the menu with many diets. In order not to eat pasta, allow yourself cereals, side dishes.
Types of Wheat: Bulgur
Bulgur is produced mainly from hard varieties. The process is as follows: grain is harvested, steam is poured using special technology, dried in the sunlight, cleaned, ground. Of course, this original technique, known for a long time, is rarely used today, much more often drying is done by technical methods, which slightly reduces the quality of the product and the taste properties of dishes made from it.
Since grain cereals were steamed already at the stage of manufacturing, it is not necessary to cook them for a long time in the future. At the same time, such products are rich in vitamins that do not disappear in the cooking process. Bulgur is indispensable for pilafs, salads and soups. But remember: it is rich in gluten, so you can’t eat it with an allergy to protein.
Oda Bulguru
In the European part of Russia and in the northern regions of the country, this type of wheat product has come relatively recently, for many it is still considered a delicacy, still untested. But it's worth a try. In addition to a rich, rich pleasant taste, this cereal has a unique aroma - reminiscent of nuts.
In order for bulgur to fully show its taste and aromatic features, before cooking, you need to calcine it in a small amount of oil in a wok-type frying pan. They take any oil: vegetable, olive, ghee, cream. The latter option is believed to be the best. He is drowned, poured by unwashed bulgur, fried until the flavor of nuts crawls through the kitchen. Smelled? Well, the procedure smoothly proceeds to the next stage - pour the remaining products into the pan according to the conceived recipe and further prepare everything as you used to do. Bulgur is suitable for all kinds of dishes, so you can experiment and fantasize with wheat endlessly.