Types of wheat and their meaning

Wheat belongs to the number of cereals. Under this name, about 15 varieties are combined, differing from each other in different elements: grains, flowers, and the structure of the ear. To understand what kinds of wheat exist, it is necessary to study the biological classification of plants of this genus. This will help to understand why the division was carried out exactly as it was done, and also to identify the key distinguishing features of each of the important 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, there is no keel at the scales, due to which the grain is only partially closed.

Species and varieties of wheat of a soft variety are distinguished, being guided by the presence of awn: some have it, others do not. In this case, for all those varieties that have awn (if it is a question of soft wheat), the direction on the spikelets is characterized by a versatile lateral. Already the appearance of wheat growing in the fields, without special research, helps to determine in the plant belonging to the spinous, bezo soft soft varieties.

This type of wheat has 4 distinctive features: it is a tinted variety of grains, their shape, consistency and stem. The plant most often does not have a core at the stem, and the color of the grains is quite diverse: some fields are pricked with a reddish glow, while others are completely white. The grains are more often round, in the shape of an oval. As for the consistency, in some specific plants it may be mealy, while in others it is vitreous, although wheat predominates in the fields, whose grains are semistable.

What else to pay attention to?

The soft type of the plant wheat is distinguished by a beard. You can see it with the naked eye, if you carefully examine the grain. The beard is rather dense, consists of long hairs.

There are two types: the species "winter wheat", as well as spring wheat. It is believed that in these regions these irreplaceable grains came from the southern, western parts of Asia. Presumably, initially they grew in the north and east of Afghanistan, in the northern Indian regions and in the mountainous terrain currently occupied by Tajikistan. But as far as the mastering of processing techniques and the resettlement of people, the prevalence of culture has grown substantially, and today, without one of the types of wheat, it does not matter which one-it is difficult to imagine a full-fledged human life.

And what are solid?

Botany tells us that there are not only soft types of wheat, but also solid ones. Such scholars are known as the "durum". The Latin name for this variety is Triticum durum. To distinguish a solid variety is not difficult, it is enough to study the ear. All types of hard wheat have a fairly dense, augmented (with rare exception) awning. Unsighted species of science are known, but are rare.

The oss of one of the types of wheat - solid - looks beautiful, at the same time it is useful for the plant itself. Long elements-hairs grow up along the ear, they seem to spread along the axis. Scales are clearly pronounced, due to which the grain is covered by them and protected from aggressive external factors.

What else to pay attention to?

Considering the solid types of wheat, you can see 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 throughout the volume, often only the upper part.

Another distinctive feature is the types of wheat grains. Usually, in solid varieties, the kernels are elongated, and if they are cut in half across, an angular cut will be shown. Most of the plants have vitreous grains with a beard almost invisible to the eye. To make it possible to clearly discern, the grain will have to be increased not less than five times.

Beautiful, tasty and useful

Solid wheat species give fruits of a very beautiful shade. Mostly in our country cultivate such varieties, whose ripe grains become amber. In other countries, varieties that give a grain of red shade are common.

Predominantly hard wheat is spring. Winter crops can be grown in Transcaucasia. It is determined by the climate: there is a fairly mild cold season, due to which selected species can survive. For example, it is customary to sow the variety Apulicum.

Englishwoman "turgidum"

There is one particular type of wheat, which in Latin is called Tritikum turgidum. But among the townsfolk he is known as English. The ear of this plant is very similar to the hard varieties, since the awn is long, noticeable, and the spike itself is dense, in a section giving a square or a circle. Quite characteristic are the grains of this variety, covered with scales, the keel immediately catches the eye.

And yet it is customary to allocate English wheat to a special group. In particular, this is based on the fact that the varieties are characterized not only by the classic form of the spike, but also by the branchy one. Often the stems grow significantly, but inside they are filled with a special tissue. Grain in shape - ovals, close to the circles, in structure, in contrast to solid varieties, floury, semiclassical predominates. It is possible to grow such spring wheat, but it is also allowed as a winter crop.

Polish "polonikum"

Polonikum is a kind of wheat that riches like rye with narrow, high, rich ears of ears. Often, the plant is popularly called "rye-giant". At the same time, the distinctive feature of the variety is the "paper" consistency of scales of the ear. Despite the resemblance to rye, this wheat also reminds the oats of the keel structure - it is very small, it is almost impossible to see without enlargement.

When this kind of grain begins to pound, the fields are filled with amber gold, but somewhat darker than those of other brethren. Polish wheat can be grown only as a spring culture. In Russia, it is cultivated in several regions near the Caucasus and Siberia, but the plantations are small.

Dwarf wheat

In Latin, this variety is called Tritikum Compactum. The name was given not accidentally, because the plant has small ears. Look at them - and it seems as though they were squeezed. There are both rich awns, and indeed its devoid of species. Primarily dwarf wheat is cultivated as a winter crop.

Grain is similar to that given by soft varieties, but smaller in size. Quality for the bread-making industry in dwarf wheat is insignificant, which affected the prevalence of this species and its use. Varieties grow on American, Asian fields. In Russia, they are grown in mountainous areas beyond the Caucasus. Quite a few dwarf varieties are bred in the republics of Central Asia.

Science has proven

Wheat has been known to people since ancient times, due to which people began to study it early enough. This allowed us to collect huge databases of how wheat grows, grows, and fructifies all types and varieties of wheat. One of the types of wheat - polby - even sung in the famous Russian fairy tale, which to this day in many schools, children are taught by heart, even if only by fragments.

Attracted wheat breeders' attention in the era of the Soviet Union. It was then that we managed to officially withdraw that with time the planting of wheat is changing. Under the influence of environmental conditions, the plant gradually mutates from one species to another. This is how hard wheat soft varieties come from solid. In addition, the experiences of transfer between winter and spring forms back and forth are considered successful.

Polba: What are we talking about?

Since we are talking about the ancient Russian folk tales, which mention the main dishes and products of the cuisine, traditional for the old times, it is necessary to mention that it is one of the types of wheat - polby. A distinctive feature of this category is revealed when grinding, when the core of the ear, unlike real wheat, is broken, divided into parts. Individual grains, previously hiding in color films, are released from the containment layer and fall out, which allows them to further process.

Such a common product in the past has lost its popularity in the past. Polbu is cultivated quite actively in Chuvashia, Bashkiria, Tatarstan and several neighboring areas, but this is incomparable with earlier volumes produced in the country. Valued by the fact that the film protects the grain with wind-dry, not sparing other varieties of cereals. At the same time, the quality of grain is rather low. Polska is suitable for the production of crushed cereals. By the way, did you meet in the crossword puzzles the question "type of wheat, 7 letters"? And they asked here about the flask, or rather, about one of its varieties. Which one? Read more about this.

What are we growing?

Wheat, known to modern botany, mainly has two forms - winter, spring. However, there are some that have only one type. In addition to the division into these two variants, there is a division into varieties. These are breeding, economic. If you take a certain variety and study its inherent varieties, you can see: the botanical features are similar in such a way that differences can not be found.

At the same time, there is a difference in the volume of the crop to be harvested and how easily the plant is prone to infection with fungi. Distinctive features will be the length of the period from sowing to harvesting, the quality shown by the grain when processing and baking the finished product. When winter crops are considered, they are evaluated for resistance to colds. But for the spring, the key indicator will be the ability to survive in a drought.

Breeders road!

That breeders could work effectively, for them special stations are equipped. In the conditions optimized for this, it is possible to derive the so-called selection varieties. Achieve this usually by crossing varieties. It is not necessary to deduce something from two types of one plant, you can try to create a hybrid of two different. Science knows of successful cases of crossing wheat with rye and wheatgrass. In addition, breeders select varieties and individual plants - either massively or individually.

Modern breeders are still working on the basis of a theory developed in the Soviet years by the famous scientist Michurin. The results are surprisingly good: such varieties have been hatched that are resistant to negative factors, at the same time yield a large harvest and are not particularly demanding of conditions. Especially proved in the work with wheat academician Lysenko, who proved that with the correct effect on the plant at certain time intervals, it is possible to change the very nature of wheat. This means that the winter can be made spring, and if necessary, reverse the transformation.

Can not be overstated!

It is difficult to imagine our life without bakery products. Now you can not imagine how people guessed that the grain can be processed and cooked from it, but over time it was this guess that became one that formed the culture of nutrition on the whole planet. What is there to say, is it only reflected on nutrition? Today, wheat is mentioned everywhere and everywhere - in books, films, it is photographed, portrayed in pictures, mentioned in songs and poems. By the way, do you know the answer to the classic crossword question "wheat type 7 letters"? The correct option is "spelled".

All over the world, wheat can be rightly classified as one of the most important crops. It is used for making flour, cereals, and this gives us flour, confectionery goodies and nourishing pasta. Vodka, beer - all this is done on wheat.

You are what you eat

This slogan in recent years, many frankly boring, and the real essence does not reflect, but it sounds beautiful, this does not take 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 thing about the world of wheat? In recent years, in the philistine milieu, real hysteria began on hard grades. Of them, absolutely everything is done, and the larger they write on the packaging about the variety, the more expensive they will take from the buyer. But why exactly solid species were "on the wave"?

Solid varieties are rich in proteins, carotenoids. The latter explains the shade of both grains and flour made from them - it has a cream tint. The flour itself is rather coarse, which is explained by the hardness of the raw materials. This is one of the factors that allow us to speak about high quality gluten, thanks to which the dough is elastic, elastic. Such raw materials are indispensable for the preparation of high-quality pasta, mango and a number of other food products. Usually on the packaging made from durum wheat products you can name the directions: "durum", "di grano duro".

And if it's soft?

In such wheat, the protein concentration is not so high, which affects the quality of the final product. Starch grains in grind flour are large, and it is white, fine, crumbles. This raw material should be used, making biscuits and various exquisite pastry creations. Indispensable soft flour, if you have to cook cakes, cakes.

Gluten: What are we talking about?

The word is heard by everyone, but not everyone can explain it. So what is it? In ordinary wheat there is gladin, glutenin. It is from them that gluten is formed. The protein has certain qualitative indicators, significant for a person. They are picked up flour for specific purposes. When it comes into contact with water, the quality of the gluten determines whether the result is elastic.

Quite a few know for themselves an allergy to gluten. This is not surprising, the protein is really such that not every human body can handle it. In recent years, cases of gluten intolerance are being recorded more often. It is not advisable that gluten gets into the food that infants are fed - in young children, the gastrointestinal tract is too weak to cope with the protein. Gluten is usually added to other foods not earlier than the 8th month, often - much later. So, mango, so much loved by many since childhood, at the age of up to a year can not be eaten.

Groats

Solid varieties of wheat are used in most cases to make cereals. The grains are grinded quite large, when processing, removing all shells, embryos. It is customary to distinguish different types, numbers of wheat cereals. The subdivision is based on the method of processing, criteria of grains:

• the size;
• the form.

More often on sale bright yellow wheat is presented. This coloration is due to the fact that the product is made from spring wheat. But you can find and have a much less appetizing shade of grayish. Color means that for its production was taken the harvest of winter wheat.

Any hard wheat is a storehouse of proteins, and food made from it allows you to recharge energy immediately and for a long time. Such dishes are highly appreciated by those who lead an active life, move a lot, work hard. In an adult who does not suffer from gluten intolerance, solid wheat dishes are digested quickly and easily, they can be included in the menu with many diets. To not eat pasta, allow yourself porridge, garnishes.

Types of wheat: bulgur

Produced Bulgur mainly from solid varieties. The process is as follows: the grain is harvested, steamed by special technology, dried in sunlight, cleaned, grinded. 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 flavor properties of dishes made from it.

Since already at the stage of manufacturing the cereals were processed by steam, in the future they are not required to cook for a long time. At the same time, such foods are rich in vitamins that do not disappear during cooking. Bulgur is indispensable for pilaf, salads and soups. But remember: it is rich in gluten, so you can not consume it with allergy to protein.

Ode to 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, and to this day is considered a delicacy, still untried. And try it worth it. In addition to a rich, rich and pleasant taste, this croup has a unique flavor - like nuts.

To Bulgur fully showed its flavor and aroma characteristics, before cooking it is necessary to heat it in a small amount of oil in a "wok" type frying pan. Oil take any: vegetable, olive, melted, creamy. It is believed that the latter option is best. He is heated, poured dirty bulgur, fry until the aroma of nuts has crept along the kitchen. A smell? Excellent, the procedure smoothly goes to the next stage - pour the rest of the products into the frying pan on the planned recipe and prepare everything the way they used to do. Bulgur is suitable for all kinds of dishes, so you can experiment and fantasize with wheat without end.