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wheat
A Dictionary of Food and Nutrition | Date: 2005
wheat The most important of the cereals and one of the most widely grown crops. Many thousand varieties are known but there are three main types:
Triticum vulgare, used mainly for
bread;
Triticum durum (durum wheat; see also
kamut), largely used for
pasta; and
Triticum compactum (club wheat), too soft for ordinary bread. The berry is composed of the outer, branny husk, 13% of the grain; the germ or embryo (rich in nutrients), 2%; and the central endosperm (mainly starch), 85%. See also
flour,
extraction rate.
© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005.
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