wheat grass, any plant of the genus Agropyron, cool-season perennials of the family Gramineae (grass family). Species of wheat grass, both native and introduced, are important range forage grasses in the prairie states. Wheat grasses are also valuable for revegetation because of their drought resistance and winter hardiness. Important species are the crested wheat grass (A. cristatum), introduced from N Russia, and the native Western wheat grass (A. smithii). The weed quack grass also belongs to this genus. Wheat grass is classified in the division Magnoliophyta, class Liliopsida, order Cyperales, family Gramineae.

wheat fly, name for several insects harmful to wheat, e.g., the Hessian fly, the wheat gallfly, the wheat midge, and others.

wheat, cereal plant of the genus Triticum of the family Gramineae (grass family), a major food and an important commodity on the world grain market.

Wheat Varieties and Their Uses

The wheat plant is an annual, probably derived from a perennial; the ancestry of and precise distinctions between species are no longer always clear. For its early growth wheat thrives best in cool weather. Among the more ancient, and now less frequently cultivated, species are einkorn (T. monococcum), emmer (T. dicoccum), and spelt (T. spelta). Modern wheat varieties are usually classified as winter wheats (fall-planted and unusually winter hardy for grain crops) and spring wheats. Approximately three fourths of the wheat grown in the United States is winter wheat.

Flour from hard wheats (varieties evolved for the most part from T. aestivum) contains a high percentage of gluten and is used to make bread and fine cakes. The hardest-kerneled wheat is durum (T. durum); its flour is used in the manufacture of macaroni, spaghetti, and other pasta products. White- and soft-wheat varieties are paler and have starchy kernels; their flour is preferred for piecrust, biscuits, and breakfast foods. Wheat is used in the manufacture of whiskey and beer, and the grain, the bran (the residue from milling), and the vegetative plant parts make valuable livestock feed. Before the introduction of corn into Europe, wheat was the principal source of starch for sizing paper and cloth.

Diseases and Pests

Wheat is susceptible to many pests and diseases, the more destructive including rust, bunt (see smut), and the Hessian fly and chinch bug. All wheat-producing countries carry on breeding experiments to improve existing varieties or to obtain new ones with such dominant characteristics as disease resistance, increased hardiness under specific environments, and greater yield.

Wheat Production Today

The great wheat-producing countries of the world are the United States, China, and Russia; extensive wheat growing is carried on also in India, W Europe, Canada, Argentina, and Australia. In the United States the wheat belt covers the Ohio Valley, the prairie states, and E Oregon and Washington; Kansas leads the states in production. Large-scale mechanized farming and continued planting of wheat without regard to crop rotation have exhausted the soil of large areas. High-yield wheat, one of the grains resulting from the Green Revolution, requires optimal growth conditions, e.g., adequate irrigation and high concentrations of fertilizer.

History

Wheat was one of the first of the grains domesticated by humans (see grain). Its cultivation began in the Neolithic period. Bread wheat is known to have been grown in the Nile valley by 5000 B.C., and its apparently later cultivation in other regions (e.g., the Indus and Euphrates valleys by 4000 B.C., China by 2500 B.C., and England by 2000 B.C.) indicate that it spread from Mediterranean centers of domestication. The civilizations of W Asia and of the European peoples have been largely based on wheat, while rice has been more important in E Asia. Since agriculture began, wheat has been the chief source of bread for Europe and the Middle East. It was introduced into Mexico by the Spaniards c.1520 and into Virginia by English colonists early in the 17th cent.

Classification

Wheat is classified in the division Magnoliophyta, class Liliopsida, order Cyperales, family Poaceae (Gramineae).

emmer wheat: see wheat.

durum wheat: see wheat.

Wheat Ridge, city (1990 pop. 29,419), Jefferson co., N central Colo., a suburb of Denver; inc. 1969. Chiefly residential, Wheat Ridge is the site of an annual carnation festival.

Baked food product. It is made of flour or meal that is moistened into a dough, kneaded, and usually leavened with yeast. A major food since prehistoric times, bread has been made worldwide in various forms using a variety of ingredients and methods. Flat, unleavened bread, the earliest form, is still eaten in the Middle East, Asia, and Africa. The principal grains used in such breads are wheat, barley, millet, buckwheat, rye, and corn. Raised bread, common in Europe and the U.S., is usually made of wheat or rye. Both contain the elastic protein substance gluten, which traps gas produced by fermentation during leavening, helping the bread to rise. While the simplest breads contain only flour, water, and yeast, other common ingredients are milk, shortening (fats, butter, oils), salt, eggs, and sugar. Bread is a source of complex carbohydrates and B vitamins (see vitamin B complex); whole-wheat bread contains more protein, vitamins, minerals, and fibre than white-flour bread. Seealso baking.

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Any of various cereal grasses in the genus Triticum of the Poaceae (or Gramineae) family, one of the oldest and most important of the cereal crops. More of the world's farmland is devoted to wheat than to any other food crop; China is the largest wheat producer. The plant has long, slender leaves, hollow stems in most varieties, and flowers grouped together in spikelets. Of the thousands of varieties known, the most important are T. aestivum, used to make bread; T. durum, used in making pasta; and T. compactum (club wheat), a softer type used for cake, crackers, cookies, pastries, and household flours. Winter wheat (sown in fall) and spring wheat (sown in spring or, where winters are mild, sometimes fall) are the two major types. The greatest portion of wheat flour is used for breadmaking. Small quantities are used in the production of starch, malt, gluten, alcohol, and other products. Inferior and surplus wheats and various milling by-products are used for livestock feeds.

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