T. aestivum T. aethiopicum T. araraticum T. boeoticum Einkorn wheat can refer either to the wild species of wheat, Triticum boeoticum (the spelling baeoticum is also common), or to the domesticated form, Triticum monococcum. The wild and domesticated forms are either considered separate species, as here, or as subspecies of T. monococcum. Einkorn is a diploid species of hulled wheat, with tough T. carthlicum T. compactum T. dicoccoides Emmer wheat , also known as farro especially in Italy, is a low yielding, awned wheat. It was one of the first crops domesticated in the Near East. It was widely cultivated in the ancient world, but is now a relict crop in mountainous regions of Europe and Asia T. dicoccum Emmer wheat , also known as farro especially in Italy, is a low yielding, awned wheat. It was one of the first crops domesticated in the Near East. It was widely cultivated in the ancient world, but is now a relict crop in mountainous regions of Europe and Asia T. durum Durum wheat or macaroni wheat is the only tetraploid species of wheat of commercial importance that is widely cultivated today[citation needed]. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and Near East around 7000 B.C., which developed a naked, free-threshing form. Durum in T. ispahanicum T. karamyschevii T. macha T. militinae T. monococcum Einkorn wheat can refer either to the wild species of wheat, Triticum boeoticum (the spelling baeoticum is also common), or to the domesticated form, Triticum monococcum. The wild and domesticated forms are either considered separate species, as here, or as subspecies of T. monococcum. Einkorn is a diploid species of hulled wheat, with tough T. polonicum T. spelta Spelt is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its T. sphaerococcum T. timopheevii T. turanicum T. turgidum T. urartu T. vavilovii T. zhukovskyi References: ITIS 42236 2002-09-22
Wheat (Triticum spp.)[1] is a grass Poaceae or Gramineae is a family in the Class Liliopsida of the flowering plants. Plants of this family are usually called grasses, or, to distinguish them from other graminoids, true grasses; the shrub- or tree-like plants in this family are called bamboo (there are also herbaceous, non-woody bamboos). There are about 600 genera and some 9,000–1, originally from the Fertile Crescent The Fertile Crescent is a region in Western Asia. It includes the comparatively fertile regions of Mesopotamia and the Levant, delimited by the dry climate of the Syrian Desert to the south and the Anatolian highlands to the north. The region is considered the cradle of civilization, saw the development of the earliest human civilizations, and is region of the Near East The Near East is a geographical term that covers different countries for archeologists and historians, on the one hand, and for political scientists, economists, and journalists, on the other. The term originally applied to the Balkan states in Eastern Europe, but now generally describes the countries of Western Asia between the Mediterranean Sea, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal Cereals, grains or cereal grains, are grasses cultivated for the edible components of their fruit seeds (botanically, a type of fruit called a caryopsis) - the endocarp, germ and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. In their natural after maize Maize , is a grass domesticated by indigenous peoples in Mesoamerica in prehistoric times. Native Americans cultivated it in numerous varieties throughout the Americas. The Mississippian culture, whose major city and regional chiefdom of Cahokia in present-day Illinois achieved its peak about 1250 CE, had population density and a great regional (784 million tons) and rice Rice is the seed of a monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second highest worldwide production, after maize (651 million tons).[2] Wheat grain In botany, a caryopsis is a type of simple dry fruit — one that is monocarpelate and indehiscent (not opening at maturity) and resembles an achene, except that in a caryopsis the pericarp is fused with the thin seed coat is a staple food A staple food is a food that can be stored for use throughout the year and forms the basis of a traditional diet. Staple foods vary from place to place, but are typically inexpensive starchy foods of vegetable origin that are high in food energy (Calories) and carbohydrate. The staple food of a specific cuisine may commonly be served as part of used to make flour In the culinary sense, flour is a powder made of cereal grains, other seeds, or roots. It is the main ingredient of bread, which is a staple food for many civilizations, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt is a dish consisting of spherical granules made by rolling and shaping moistened semolina wheat (sweet corn in Brazil) and then coating them with finely ground wheat flour. The finished granules are about one millimetre in diameter before cooking. The Levantine variant, [3] and for fermentation Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymology to make beer,[4] alcohol In chemistry, an alcohol is any organic compound in which a hydroxyl functional group (-O , vodka,[5] or biofuel Biofuels – liquid fuels derived from renewable resources such as plant or animal materials – are entering the market, driven by factors such as oil price spikes and the need for increased energy security.[6] Wheat is planted to a limited extent as a forage crop In agriculture, fodder or animal feed is any foodstuff that is used specifically to feed domesticated livestock such as cattle, goats, sheep, horses, chickens and pigs. Most animal feed is from plants but some is of animal origin. "Fodder" refers particularly to food given to the animals , rather than that which they forage for for livestock, and the straw can be used as fodder In agriculture, fodder or animal feed is any foodstuff that is used specifically to feed domesticated livestock such as cattle, goats, sheep, horses, chickens and pigs. Most animal feed is from plants but some is of animal origin. "Fodder" refers particularly to food given to the animals , rather than that which they forage for for livestock or as a construction material for roofing thatch Thatching is the craft of building a roof with dry vegetation such as straw, water reed, sedge, rushes and heather, layering the vegetation so as to shed water away from the inner roof. It is a very old roofing method and has been used in both tropical and temperate climates. Thatch is still employed by builders in developing countries, usually.[7][8]
Wheat is a globally important source of dietary carbohydrate (starch Starch or amylum is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. Starch is produced by all green plants as an energy store. It is the most important carbohydrate in the human diet and is contained in such staple foods as potatoes, wheat, maize , rice, and cassava) and protein, but cannot be eaten by people who have an adverse immune reaction, called Celiac disease Coeliac disease is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages from middle infancy onward. Symptoms include chronic diarrhoea, failure to thrive (in children), and fatigue, but these may be absent, and symptoms in other organ systems have been described. A growing portion of diagnoses are, to gluten Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch, one of wheat's component proteins. Statistics for people in the United States ^ b. English is the de facto language of American government and the sole language spoken at home by 80% of Americans age five and older. Spanish is the second most commonly spoken language) indicate that between 0.5 and 1.0 percent of the population has celiac disease.[9][10][11]
Contents |
UPI.com
Corn was off 3 to off 3 3/4, soybeans were off 8 1/2 to off 15, wheat was off 9 1/4 to off 10 and oats were off 4 1/2 to off 4 3/4. ...
and more »
unknown
Fri, 08 Jan 2010 12:50:00 GM
WINNIPEG -- If you thought it was cold this morning in Winnipeg, consider yourself fortunate that to... - Latest News - Winnipeg Free Press.
Q. I'm an experienced cook but novice bread baker. I'm just looking for a simple whole wheat bread recipe for my bread machine that doesn't require having whole wheat flour and gluten in the house in addition to the bread flour I already have. If you have a good recipe, please post it!
Asked by Ginny - Tue Jan 29 15:58:53 2008 - - 2 Answers - 0 Comments
A. Yep, just be sure to put and keep the germ in the freezer after using it. The vitamins are oil soluable and will become rancid. Freezing makes for longevity here. Use about 1/2 c germ for 3 c flour. This should yeild a satisfactory result. You may have to decrease the total flour called for by subing the flour with equal amount of germ. Good way to add vit E and some bulk to diet. Hooray for U.
Answered by ptandps - Tue Jan 29 16:04:32 2008
