bread wheat

plant

Also known as: Triticum aestivum, Triticum vulgare, common wheat(Show More)

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June 22, 2026

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Bread wheat, scientifically known as Triticum aestivum, is a species of cereal grass cultivated for its edible grain. It is the most common type of wheat used globally for making bread flour. This versatile grain can grow in a wide range of climates and elevations.123

The wheat grain itself consists of three main parts: the embryo (germ), the starchy endosperm (which becomes flour), and protective outer layers. Hard wheats, with higher protein and gluten content, are ideal for bread, while softer wheats are better suited for cakes and biscuits. Wheat is a staple crop, providing essential carbohydrates, protein, and other nutrients, though some are lost during milling.32

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Poaceae
Economic and ecological importance
The development of bread wheat (T. aestivum), a hexaploid wheat, involved the hybridization of a tetraploid wheat with A. tauschii, a closely allied diploid species of grass, followed by chromosome doubling to 42.
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The development of bread wheat (T. aestivum), a hexaploid wheat, involved the hybridization of a tetraploid wheat with A. tauschii, a closely allied diploid species of grass, followed by chromosome doubling to 42.
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cereal processing
Wheat: varieties and characteristics
…in modern food production are Triticum vulgare (or aestivum), T. durum, and T. compactum. T. vulgare provides the bulk of the wheat used to produce flour for bread making and for cakes and biscuits (cookies). It can be grown under a wide range of climatic conditions and soils. Although the…
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…in modern food production are Triticum vulgare (or aestivum), T. durum, and T. compactum. T. vulgare provides the bulk of the wheat used to produce flour for bread making and for cakes and biscuits (cookies). It can be grown under a wide range of climatic conditions and soils. Although the…
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