Kinds of wheat. Species of wheat

There are several ways of classifying wheat. Wheats can be broadly grouped into winter wheats and spring wheats. Scientists classify wheat according to its species and variety. In addition, the government in many wheat-producing countries has introduced market classes to simplify wheat sales.

Winter wheats and spring wheats are grouped by their growing season. The kind of wheat planted depends primarily on the climate. Winter wheats are grown in milder climates than spring wheats. In general, winter wheats produce higher yields.

Winter wheat is planted in the fall and harvested the following spring or summer. It reaches the stage when tillers form and then stops growing as cold weather arrives. The plants resume growing when warm weather returns in the spring. Winter wheat needs such a period of cold weather, with short days and long nights, to flower. If winter wheat is planted in the spring, it ordinarily will not head(produce a crop).

Spring wheat is grown in areas with extremely cold weather. It is planted in the spring of the year and becomes fully ripe that summer.

Species of wheat. Scientists have identified about 30 species of wheat, based on differences in such traits as appearance and growth patterns. Only three of these species—common wheat, club wheat, and durum wheat — are commercially important in the United States. Moreover, some scientists consider club wheat to be a part of common wheat, not a separate species. Scientists also disagree about the classification of several other species.

Common wheat is also called bread wheat It is the most widely grown wheat species in the world. The kernels of common wheat may be red, amber (yellowish-brown), white, purple, or blue. They range in texture from hard to soft. Common wheat includes both winter and spring wheats. It is grown on the prairies of the central United States and Canada and in most major wheat-producing areas of the world.

Common wheat, the most widely grown wheat species, includes both winter and spring types

Club wheat is closely related to common wheat. Its kernels are white or red and are usually soft in texture. In the United States, club wheat is grown mainly in the Pacific Northwest. Club wheat may be of the winter or spring type.

Club wheat has a short, thick head that is usually non bearded. It Includes both winter and spring types

Durum wheat has hard kernels that are white, red, amber, or purple. Ground durum wheat holds together well when made into a paste. For this reason, durum wheat is used in pasta products. In North America, most durum wheat is of the spring wheat type and is grown in Minnesota, the Dakotas, and southern Canada.

Durum wheat Is usually bearded and has hard kernels. Most durum wheat In North America Is spring wheat

Varieties of wheat. Each wheat species is divided into many varieties. These varieties differ in such characteristics as grain yield; growing time; grain protein content; and the ability to resist cold, drought, disease, and insect pests.

More than 40,000 varieties of wheat have been produced in the world. Scientists keep seeking new varieties with the most desirable combination of characteristics. In laboratories at agricultural experiment stations, seed companies, and universities, scientists breed new varieties by a process called crossing. In crossing, pollen from one variety is used to fertilize plants of another variety. The offspring form a new variety with some characteristics of both parent varieties. The offspring with the most desirable characteristics are grown for several generations to ensure that the new variety is pure and has acceptable characteristics.

Commercial classes of wheat. The United States Department of Agriculture (USDA) divides wheat into seven market classes based on such qualities as the color and texture of the kernels. These classes are (1) hard red winter wheat, (2) soft red winter wheat, (3) hard red spring wheat, (4) durum wheat, (5) red durum wheat, (6) white wheat, and (7) mixed wheat.

The USDA market classes help the government regulate the quality of wheat sold in the United States. They also help milling companies and exporters select the grain they purchase. Each class has different characteristics and uses. In general, hard wheats have more protein than soft wheats do. Hard red wheats make excellent bread flour. Soft red wheats are used for cakes, cookies, and pastries. Durum wheats are purchased to make pasta products. White wheats are soft and best suited for breakfast foods and pastries. Mixed wheats consist of wheats from two or more classes.