Research team discovers new microbe in wheat stem sawfly

A team of researchers in Montana State University's College of Agriculture has discovered a previously unidentified microbe that lives symbiotically with the wheat stem sawfly, a pest that causes hundreds of millions of dollars ...

Russian scientists use ultrasound to increase grain harvest

Scientists of the South Ural State University have created and patented a method of processing grain that will balance the amino acid composition, increase the amount of synthesized vitamins and minerals in its structure, ...

Scientists isolate genes affecting the quality of wheat grains

A team of scientists from the Institute of Biology of Tyumen State University and universities of Kazakhstan and Australia studied the factors that affect the quality of wheat grains. Two groups of genes that control the ...

Wheat

T. aestivum T. aethiopicum T. araraticum T. boeoticum T. carthlicum T. compactum T. dicoccoides T. dicoccon T. durum T. ispahanicum T. karamyschevii T. macha T. militinae T. monococcum T. polonicum T. spelta T. sphaerococcum T. timopheevii T. turanicum T. turgidum T. urartu T. vavilovii T. zhukovskyi References:   ITIS 42236 2002-09-22

Wheat (Triticum spp.) is a worldwide cultivated grass from the Fertile Crescent region of the Near East. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; biscuits, cookies, cakes, breakfast cereal, pasta, juice, noodles, and couscous; and for fermentation to make beer, alcohol, vodka, or biofuel. Wheat is planted to a limited extent as a forage crop for livestock, and the straw can be used as fodder for livestock or as a construction material for roofing thatch.

Although wheat supplies much of the world's dietary protein and food supply, as many as one in every 100 to 200 people has Celiac disease, a condition which results from an immune system response to a protein found in wheat: gluten (based on figures for the United States).

This text uses material from Wikipedia, licensed under CC BY-SA