(Triticum) The grain of a cereal grass used in the form of flour for white bread, cakes, pastries, etc ; the plant which bears the edible grain in dense spikes
Wheat, in so far as the C S G A regulations are concerned, covers all kinds of Wheat (spring, fall sown and durum)
There are over 30,000 varieties of this ubiquitous grain Cultivated for over 6,000 years, wheat is second only to rice as a grain staple Wheat contains more gluten than other cereals, making it an excellent choice for breadmaking
is the world's largest cereal grass crop, with its thousands of varieties Wheat berries are simply whole grain wheat They are big, chewy, and take about an hour to cook Once cooked, they can go in salads, soups, and in mixed-grain dishes They are also great kneaded into bread, providing welcome texture Wheat bran, the exterior layer of the grain, is rich in fiber
{i} cereal grass cultivated for its edible grains; edible grain of the wheat plant that is used in the production of flour and flour products
one of the earliest cultivated grains It bore the Hebrew name hittah, and was extensively cultivated in Palestine There are various species of wheat That which Pharaoh saw in his dream was the Triticum compositum, which bears several ears upon one stalk (Gen 41: 5) The "fat of the kidneys of wheat" (Deut 32: 14), and the "finest of the wheat" (Ps 81: 16; 147: 14), denote the best of the kind It was exported from Palestine in great quantities (1 Kings 5: 11; Ezek 27: 17; Acts 12: 20)
grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour annual or biennial grass having erect flower spikes and light brown grains