Origin of wheat. Wheat, benefits and applications Does wheat grow in the wild?

There is no completely reliable information about the origin of wheat. Most of the evidence agrees that the einkorn wheat currently grown was obtained from some wild cereal that grew in the arid countries of Asia Minor. Cultivated eminkorn is generally considered the ancestor of the various varieties of wheat that exist today, since it closely resembles the wild varieties of wheat found in the mountainous regions of Syria and Palestine. In these same areas, coarse plants such as einkorn and einkorn wheat and many wild cereals are still found.

For a correct understanding of the terminology, we consider it necessary to adhere to the names of chaffy wheat proposed by prof. K. A. Flakeberger and approved academician. N.I. Vavilov and the famous Soviet geneticist Yu.A. Filipchenko. Einkorn Tr. monococcum (Einkorn - in German, small spelt - in English, engrain - in French, spelta minor - in Italian; in Georgian known as “asli”) - one of the oldest chaffy wheats of the mountainous regions of Asia Minor, the Balkans , Transcaucasia and Southern Europe. Actually, we call spelled emmer (Triticum dicoccum), and this ancient Russian word is also known in a number of other (except the RSFSR) republics. This wheat is used as a cereal raw material. As for spelled chaffy wheat, it is not and has not been cultivated on the territory of the USSR.

Therefore, Percival believes that the wheat from which baking flour is now produced originated by hybridization from wheat such as eminkorn and wild cereals. Metz and Yasny described some species of wheat that are less common than common bread wheat and species such as Polish, dwarf and durum wheat.

There is no consensus among scientists regarding the place and time of origin of wheat, as well as where it was first cultivated, but one thing is firmly established that many centuries before the appearance of documentary historical materials, different types of wheat played a large role in the nutrition of the population of the Mediterranean. According to Weaver and Takahashi, for some time barley was grown on a larger scale than wheat and was apparently considered more suitable for human nutrition. However, wheat was next in production in the Mediterranean regions, and in fact it played such an important role in the agriculture of the Roman Empire that the latter is often referred to as the “wheat” empire. The great migration of peoples from the north was the reason that for some time in the Mediterranean, wheat was replaced by rye. In the Middle Ages, rye as a food crop in Europe was more important than the different types of wheat found at that time. The share of wheat in the total amount of grain used for food needs was significantly higher than its share in the total volume of grain production. This was facilitated by the fact that barley and rye were used for feed purposes, but it was unlikely that wheat was fed to animals in any significant quantities. Wheat at that time was also the leading crop in domestic and international trade, and other grain crops were almost completely excluded from this turnover.

Over time, wheat began to be considered as the best grain crop, and to such an extent that the provision of wheat for feeding the population became, as it were, an indicator of a high degree of civilization. The quality of wheat for bread production continued to improve, and bread in one form or another became a very important food in the Western world. As Boals puts it, wheat acquired symbolic significance, representing economic prosperity and political stability. For many centuries, peoples who had sufficient supplies of wheat were considered to be well supplied with food.

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(Triticum), a genus of annual and biennial grasses of the grass family, one of the most important grain crops. The flour obtained from grains is used to bake white bread and produce other food products; Flour milling waste serves as feed for livestock and poultry, and has recently been increasingly used as a raw material for industry. Wheat is a leading grain crop in many regions of the world and a staple food in northern China, parts of India and Japan, many Middle Eastern and North African countries, and the southern plains of South America. The main wheat producer is China, the second largest is the USA; followed by India, Russia, France, Canada, Ukraine, Turkey and Kazakhstan. Wheat grain is the most important agricultural item of international trade: almost 60% of all grain exports. The world's leading exporter of wheat is the United States. Canada, France, Australia and Argentina also export a lot of wheat. The main importers of wheat are Russia, China, Japan, Egypt, Brazil, Poland, Italy, India, South Korea, Iraq and Morocco. There are thousands of varieties of wheat, and their classification is quite complex, but there are only two main types - hard and soft. Soft varieties are also divided into red-grain and white-grain. They are usually grown in regions with guaranteed moisture. Durum varieties are bred in areas with a drier climate, for example where the natural vegetation type is steppe. Western Europe and Australia produce mainly soft varieties, while the USA, Canada, Argentina, Western Asia, North Africa and the former USSR produce mainly hard varieties.
Properties and use. Soft and durum wheat varieties have much in common, but clearly differ in a number of characteristics that are important for the use of flour. Historians claim that the ancient Greeks and Romans, and possibly even earlier civilizations, knew the difference between the two types of wheat. In flour obtained from soft varieties, the starch grains are larger and softer, its consistency is thinner and more crumbly, it contains less gluten and absorbs less water. This flour is used for baking mainly confectionery products, not bread, since products made from it crumble and quickly become stale. In areas where soft varieties are grown, bread is baked from a mixture of it with flour obtained from imported hard varieties. In flour made from durum wheat, the starch grains are smaller and harder, its consistency is fine-grained, and there is relatively much gluten. Such flour, called “strong”, absorbs large quantities of water and is used primarily for baking bread, with the exception of that obtained from the T. durum species, which is used for making pasta. As the proportion of meat and other nongrain foods in people's diets increases, the amount of wheat and other grains they directly consume decreases. However, wheat is also widely used for livestock feed, and the nutritional value of the grain is almost independent of its milling qualities. Now in the USA, as a rule, whole grain is used for this, although previously, mainly grinding waste - bran, etc. - was used as feed additives. flour. This waste has been fed to farm animals since ancient times: if there is more cellulose - primarily to cattle and horses, if there is less - to pigs and poultry. Wheat bran is especially valued as an additive to the diet of pregnant cows and ewes. Previously, they were also given in large quantities to horses due to their known laxative properties. Pigs are suitable for fine bran, which includes the germ and the meal that adheres to it. They are most effective when used with slaughterhouse waste, fishmeal and dairy by-products as additives to corn and other grain feed. The use of milling waste in poultry farming, especially broiler farming, has recently begun to decline due to the growing popularity of low-fiber diets. Monosodium glutamate, a flavor enhancer that is widely used in soy sauces in Japan, was first obtained from wheat protein, but is now produced mainly from the same soybean. Until recently, applied research on wheat was mainly aimed at improving its nutritional properties. Laboratory experiments have shown that wheat gluten can be used to produce plastics, fibers and adhesives, but these products are fragile and water-soluble, so they have no commercial value. Recently, trends toward decreasing bread consumption in the United States have revived interest in unconventional uses of wheat. “Instant” dishes reminiscent of semolina porridge are obtained from specially processed flour, high-protein breakfast cereals are made from gluten, and wheat germ is recognized as very healthy in its raw form. Wheat starch is used to strengthen paper. It is usually extracted from grain, but sometimes from straw. The adhesive and viscous properties of wheat flour itself are used in industry. It serves as an additive to drilling fluids used in oil production and as a flocculating (floc-forming) agent when extracting gold from solution, improves the binding of the mineral part to the paper coating in gypsum cardboard, is a filler for waterproof adhesives in plywood, an impregnating composition, etc.
Biology. The wheat plant has a culm-stem, characteristic of all cereals, with nodes and usually hollow internodes, and the leaves are simple, linear, alternate, two-rowed. Each leaf extends from a node and consists of a sheath, covering the overlying internode like a split tube, and a long narrow plate. At the border between the vagina and the plate there are three outgrowths - a wide membranous tongue adjacent to the stem, and two finger-like ears covering the latter. The upper internode, or peduncle, bears the inflorescence - a complex spike. It consists of an geniculate central axis and successively small simple inflorescences - spikelets - extending from it, with the wide side facing the axis. Each spikelet bears on its axis from two to five successively outgoing flowers, the totality of which is covered from below by two - upper and lower - spikelet scales, which are the covering leaves of a simple inflorescence. Each flower is protected by a pair of specialized bracts - larger and thicker lower and relatively thin upper floral scales. For some, the so-called spinous wheat varieties, the lower flower scales end in a long awn. The flowers are usually bisexual, with three stamens and a pistil bearing two feathery stigmas. At the base of the ovary there are two or three small scales - floral films, or lodicules, equivalent to the perianth. By the time of flowering, they swell and push apart the scales surrounding the flower. Wheat is a mostly self-pollinating plant, although cross-pollination occurs in some types. After fertilization, the ovary turns into a small hard fruit, a caryopsis, held in the ear by flower scales. A caryopsis, or grain, is a pericarp formed from the wall of the ovary, inextricably linked to a single seed that contains the embryo and endosperm. The embryo is located on the side at the base of the grain and consists of a bud, a root and a modified cotyledon adjacent to the endosperm - the scutellum. After germination, the embryonic root will give rise to the primary root system, the bud will give rise to the above-ground organs of the plant and its “adult” roots, and the scutellum will secrete enzymes that digest the endosperm and conduct its nutrients to the seedling that has begun to develop. The sown grain of wheat absorbs water, swells and germinates. The bud and the embryonic root emerge and grow upward and downward, respectively. At the soil surface, from the first node of the straw formed from the bud, adventitious roots emerge, which vigorously branch and form the so-called. fibrous root system. The transition point between the stem and the root is called the root collar. Just above it, the lower nodes of the stem are closely brought together, and lateral shoots develop from the axils of their leaves near the surface of the soil - wheat tillering occurs. Until this stage, the plant is considered a seedling. Then the phase of exit into the tube begins, i.e. rapid elongation of the straw, followed by heading, i.e. inflorescence formation: the upper internode (peduncle) carries the spike 7-10 cm above the top leaf. When the grain has reached its final size, it contains an embryo and a watery, initially transparent, then becoming white endosperm as the starch content increases (the stage of so-called milk ripeness). Gradually, the moisture content of the grain decreases and its contents begin to resemble sticky dough in consistency (waxy ripeness). Fully ripened (technically ripe) grain is hard.

Main types. Only three types of wheat are of significant economic importance - summer, soft, or ordinary wheat (T. aestivum), durum wheat (T. durum) and dense-eared or dwarf wheat (T. compactum). The first is the common baking wheat grown throughout the world. The second grain is used for the production of pasta because it is rich in gluten - a mixture of proteins that form a sticky mass that not only binds the dough, but also retains carbon dioxide bubbles in it; the dough “rises” and the bread becomes fluffy. Dwarf wheat is mainly used to produce crumbly baked goods. Of lesser importance are spelled wheat (T. spelta), emmer, spelt, or emmer wheat (T. dicoccum), Polish wheat (T. polonicum) and English or fat wheat (T. turgidum). Summer wheat is the most widely grown wheat throughout the world. Its glumes are clearly combed only in the upper half, the lower glumes are awnless or shorter than 10 cm, the culm is usually hollow. It differs from dwarf by longer, more compact or loose, dorsoventrally flattened ears. In dwarf wheat they are short, dense and laterally compressed. Durum wheat is spring; it differs from summer and dwarf wheat by sharp ridges along the entire length of the glumes and usually spinous lower flower glumes with an awn 10-20 cm long. The straw is non-hollow. It differs from fat wheat only in longer glumes and grains, the latter of which are usually elliptical. In fat wheat, which is practically not grown in America, the grains are short, oval, with truncated tops, so they appear swollen and humpbacked; There are red and white grain varieties. Polish wheat stands out for its appearance. Its spike is large - 15-18 cm long and 2 cm or more wide. The glumes are long, thin, papery, and the grains often reach a length of 13 mm and are very hard. Varieties of this species, like durum wheat, are only spring varieties. Wheat varieties are divided into winter and spring. Winter wheat is sown in the fall and harvested the following summer. It is the most common wheat throughout the world. Starting to develop earlier than the spring plant sown in the spring, it ripens faster and produces a higher yield. Spring wheat, with the exception of T. durum, is grown in areas where winter is too harsh.

DUUM WHEAT (Triticum durum)

Collier's Encyclopedia. - Open Society. 2000 .

Synonyms:

See what “WHEAT” is in other dictionaries:

Soft (Triticum aestivum ... Wikipedia

Women (arable, plow?) grain, spike plant Triticum; It is sown in our middle zone, and more in the southern zone, spring and in some places only winter. Russian wheat, gray; Egyptian, Said; girka, naked and red; nigella; Black Turk, or... Dahl's Explanatory Dictionary

Spelled is a grain that is a subspecies of wheat. It is similar to it in appearance and composition. However, spelled has a tougher husk and contains more nutrients than wheat. Due to its beneficial properties, it is known as a medicine.

Spelled can be consumed as a whole grain, which resembles rice, or it can be made into flour, which is sometimes used to replace wheat flour. Bread, pasta, cookies, crackers, cakes, muffins, pancakes and waffles are made from this flour.

Composition and calorie content of spelled

Like most whole grains, spelled is a rich source of fiber and carbohydrates. It contains protein, vitamins and minerals.

Let's consider the chemical composition of spelled, presented as a percentage of the human daily value.

Vitamins:

• B3 – 34%;
• B1 – 24%;
• B5 – 11%;
• B6 – 11%;
• B9 – 11%.

Minerals:

The calorie content of spelled is 338 kcal per 100 g.

The composition and structure of spelled make it a healthy product. It has a positive effect on the functioning and condition of internal organs, and also normalizes the functioning of individual body systems.

For muscles and bones

Spelled is a source of important minerals that are essential for healthy bones. These include zinc, magnesium, copper, phosphorus and selenium. These minerals build bone tissue and also prevent the development of osteoporosis and other age-related problems that weaken bones.

Phosphorus in combination with protein in spelled is beneficial for the development and growth of new tissues, muscles and bones.

For the heart and blood vessels

The fiber in spelled reduces the amount of dangerous cholesterol in the body. It prevents the absorption of cholesterol from food. In addition, fiber reduces the risk of developing hypertension.

The high levels of iron and copper in spelled improve blood circulation. They are important in the production of red blood cells and ensure the saturation of organs and tissues with oxygen. Iron helps the body prevent anemia.

For the brain and nerves

Spelled is one of the few grains that boasts high levels of B vitamins. Thiamine, or vitamin B1, boosts the immune system and eases stress and anxiety. Riboflavin or vitamin B2 reduces the frequency of migraine attacks.

For the gastrointestinal tract

Spelled has the highest level of content compared to other varieties of wheat, so it is useful for normalizing the functioning of the digestive system. Fiber improves intestinal motility, prevents constipation, helps get rid of bloating, gas, cramps and diarrhea, and also cure intestinal ulcers.

High fiber foods are important in weight loss. Eating them helps you maintain a healthy weight because they keep you full for a long time, preventing overeating and making difficult diets easier to cope with.

For kidneys and bladder

The benefits of insoluble fiber in spelled go beyond just improving bowel function. Spelled prevents the formation of kidney stones and regulates the urinary system.

For hormones

Niacin or vitamin B3, which is contained in spelled, is important in the functioning of the adrenal glands, which produce sex hormones.

For immunity

The benefits of spelled help maintain a healthy immune system. Thiamine in spelled strengthens the immune system, helping to fight viruses and infections.

Spelled for diabetes

Despite the fact that the carbohydrates that spelled is rich in are dangerous for patients with diabetes, the fiber in the cereal will help fight the effects of diabetes. Spelled cereal slows down digestion and reduces spikes in blood sugar. By controlling the release of insulin and glucose in the body, it helps manage the symptoms of diabetes for those who already have the disease or prevent its development.

How to cook spelled

Spelled is consumed in the form of whole grains or flour. If you decide to cook spelled as a cereal, follow the recommendations that will help you get not only a tasty, but also nutritious dish.

1. Before you start preparing spelled, you need to rinse it under running water and soak for at least 6 hours. The water to grain ratio should be 3:1. Add a little salt to the water.
2. Place the pot of spelled on the stove, bring to a boil, reduce heat and simmer for 1 hour until the grains are soft.

Spelled grain is often used as a rice substitute. It can be eaten as a separate side dish, added to risotto or stew, as well as other stews.

Harm of spelled and contraindications

Spelled contains , which is dangerous for people with celiac disease or gluten intolerance. Celiac disease is a serious digestive disorder. It may appear after childbirth, pregnancy, severe emotional stress, surgery, or a viral infection.

Excessive consumption of spelled can harm the body. It appears as:

• diarrhea and stomach upset;
• bloating and abdominal pain;
• irritability;
• skin rash;
• muscle cramps and joint pain;
• weakness and fatigue.

How to store spelled

The optimal condition for storing spelled is a dark, dry and cool place that does not receive direct sunlight and moisture cannot penetrate. Spelled storage temperature should not exceed 20°C.

Wheat - belongs to the genus of herbaceous, annual or biennial plants of the Cereal family. The plant grows 20-30 cm in height. The stem is straight, hollow. The internodes below are tightly covered by the leaves of the plant, which stick out in different directions. The leaves are 1-2 cm wide, 20-30 cm long. Stemming occurs simultaneously with the inflorescence. The ear grows from 5 to 10 cm. It consists of a rod; the colossi are located on ledges in 2 rows. The spikelets contain 2 scales and from 1 to 5 flowers, each of which is located in its own scales. The color of wheat consists of an ovary with an ovule, 2 stigmas and 3 stamens.

The flowering period of wheat begins with heading. It starts from the center and continues up and down at the same time. Flowering can take place closed or open. It depends on weather conditions. Self-pollination occurs predominantly. With flowering, shoot growth stops, and after fertilization, the period of formation and ripening of the fruit begins. The fruit consists of fused membranes of the fruit and seeds, endosperm with outer protein and inner starchy layers and an embryo. Wheat grains contain components such as carbohydrates, fiber, fats, ash, and proteins. Distribution area: CIS countries, North and South America, Europe, southeastern Australia, Northern and Central China.

Procurement and storage of wheat

To harvest, the wheat is mowed, then dried, after all these processes the grains are separated from the remaining straw. For harvesting, the following parts are used: grain, flour, bran and straw. You should start harvesting raw materials from July to September.

Use in everyday life

Wheat is actively used in cooking. Very useful and nourishing facial masks are made from this plant. It is also used in the production of alcoholic beverages.

In addition to all its exceptional properties, it should be noted that it is used in farming; it serves as excellent feed for livestock. Bran is used as a feed additive for cows and ewes. A little earlier they were given to horses. For feed, pigs need small bran, with germ and unprocessed flour, since low-fiber diets have now begun to be used en masse in poultry farming, flour milling waste has been significantly reduced.

In Japan, monosodium glutamate is widely used for soy sauce. This substance enhances the taste that is obtained from wheat protein. Many laboratory studies have confirmed that it is possible to produce plastics, fibers and adhesives from wheat gluten. But such products are very fragile and water-soluble, so they have no value. Wheat starch is used to strengthen paper. It is usually extracted from grain, but sometimes from straw.

In industrial production, the adhesive and viscous substance of wheat flour is used. It is used as an additive to drilling fluids that are used in oil production and gold mining. For better binding of the mineral component with the paper coating in gypsum board, it is used as a filler for waterproof glue in plywood.

Medicinal properties of wheat

1. The beneficial properties of this medicinal plant were noticed by healers and were used as a dietary and medicinal product. Fiber, which is found in wheat, has a beneficial effect on the functioning of the gastrointestinal tract and also prevents the formation of fat cells. The plant in question is rich in pectin.
2. Medicinal grains help remove harmful and toxic substances from the body, and this process prevents clay formations.
3. This cereal also has strengthening qualities that help the body recover after serious illnesses.
4. Wheat is used for respiratory diseases and skin problems. The beneficial properties of wheat include stimulation of the liver, self-cleaning and relieves excessive excitement.
5. This cereal is considered a natural antioxidant, which helps to improve the health of the body and strengthen it.
6. Sprouted grains are of particular value to the body. This phenomenon can be explained by the fact that when they sprout, the composition of useful substances increases several times, which, when interacting with the body, have a beneficial effect.
7. This product can be confidently called the main source of health, vitality and health. It is the main one in the diet of most healthy nutrition systems.
8. The beneficial properties of sprouted wheat include the ability to restore and rejuvenate the body, stimulate the functioning of important processes. Wheat ensures the productivity of the brain and also provides energy to muscle tissue. Fiber, which is contained in wheat grain, removes all toxic substances from the body. It is after this process that the body is completely cleansed.
9. This product is an antitumor agent and should be used for lumps, cysts, tumors and other formations.
10. This product should be a staple in the diet of those who are watching their weight or want to lose weight. It helps suppress hunger, regulates metabolism, stimulates microflora, the gastrointestinal tract and prevents fat deposits.
11. This product improves the condition of nails.
12. With regular consumption of sprouted wheat, there is a significant improvement in vision, enriches the blood with all necessary substances and oxygen.
13. Wheat is very popular because of its properties in cosmetology. The oils obtained from this cereal perfectly nourish, moisturize and saturate the skin and hair. It is added to creams, masks, shampoos, because it helps retain moisture in the layers of the skin and helps with acne rashes.
14. Sprouted wheat helps restore skin.

Use of wheat in folk medicine

For anemia and leukemia

• take 45 g of wheat bran;
• pour 250 g of water;
• leave to infuse for 2 hours;
• drink 15 g before meals.

For atherosclerosis

• 100 g wheat;
• pour 1 liter of water;
• leave to infuse for 10 hours;
• drink 125 g 3 times a day.

With amstrophy

• 100 g grains;
• 15 g each of honey, sour cream, milk;
• soak the wheat for 7 hours;
• grind in a meat grinder;
• mix all ingredients;
• eat on an empty stomach.

For constipation

• 30 g bran;
• pour 250 g of milk;
• boil for 20 minutes;
• drink 125 g on an empty stomach 2 times a day.

If lactation fails

• Fry 15 g of flour;
• dilute very carefully in water;
• add greens;
• consume 3 times a day.

When immunity declines

• 100 g wheat grains;
• Brew in 1 liter of water;
• leave to infuse for 19 hours;
• drink 125 grams 3 times a day.

For vitamin deficiency

• 100 g wheat;
• Brew in 800 ml. boiling water;
• leave for 10 hours;
• drink 125 g 3 times a day;

For bladder ulcers

• 200 g wheat bran;
• steam 1 liter of water;
• separate the grounds;
• take 125 g;
• 3-4 times a day

For eczema and psoriasis - baths

• 1.5 kg of wheat bran;
• pour boiled water and leave to infuse for 4 hours;
• strain before pouring into the bath;
• take a bath for no more than 15 minutes;
• do not wipe the body, but after drying, put on cotton underwear;
• course of treatment is 10 days.

For dandruff

• 0.5 cups wheat sprout juice;
• 30 g apple cider vinegar;
• lemon juice;
• mix all ingredients and apply to hair;
• rinse with plenty of water after 10 minutes.

Contraindications

Unfortunately, with all the beneficial and medicinal properties of wheat grains, they have a number of contraindications.

Also, treatment with sprouted grains is contraindicated for people with stomach ulcers and those on a diet that excludes the consumption of fiber. And, of course, it should not be used by people with individual intolerance to wheat grains.

Wheat is a well-known cereal crop widely distributed throughout the world. It has thousands of varieties, which are classified into groups. There are two large categories - soft and durum wheat varieties. Description, features of cultivation and production and other information about durum cereals can be found in this article.

External signs

The crop stands out for its size - it has a large and dense awned spike; awnless varieties are rare. The stem of hard species is thicker than that of soft ones. The awns are located parallel to the spike shaft. The non-hairy leaves have a bright green tint. The spikelets of the plant are multi-colored. The grains are large, glassy and ribbed, compressed from the sides, most often yellowish or brown.

Sometimes the question arises about which category of plants wheat belongs to - monocotyledonous or dicotyledonous. If we consider the structure of the seeds, we can see that the first option is correct - durum wheat is a monocotyledonous crop, like most cereals.

Varieties

There are spring and winter wheat. The first group has become more widespread in Russia, since winter crops are not highly frost-resistant, although light frosts do not harm them. Spring varieties grow well in areas with a hot and dry climate. Winter wheat is grown where winters are mild and not too cold. Both varieties of cereals are resistant to fungal diseases.

The collection time of both species coincides and occurs at the end of August and beginning of September.

Cultivation

Due to the requirements for mandatory compliance with crop rotation on a national scale, some difficulties arise with the cultivation of durum varieties. They are sown only in rotation, since they cannot produce a stable harvest in one field for two years in a row; with such planting, the quality of the grain deteriorates. During the break, it is necessary to ensure that moisture in the soil is retained; for this, the field is first cleared of weeds - mechanically or using herbicides, and also causes snow retention in winter.

Northern Kazakhstan is considered the best areas for growing wheat in the country; the Altai fields are suitable for this purpose, the Saratov region has a suitable climate, and the eastern part of the Orenburg region has good indicators.

Cultivation technology can differ significantly and vary depending on climatic conditions; the amount of precipitation has a special influence. The most sensitive to this is the spring crop, for which a long absence of rain, even with some moisture in the soil, can significantly preserve the harvest.

Despite the fact that durum varieties are more promising in terms of their performance, and they even prevail in the pasta industry, only 30% of the land allocated for the crop as a whole is used for the cultivation of this wheat. This is explained by low profitability on a national scale. However, for farms, profitability indicators will be higher.

Common varieties

It is worth paying attention to the most common varieties of wheat.

• "White Turk". It is grown mainly on the Volga. Within this variety, there are three more separate varieties, which, in turn, are divided into subcategories by number. They are distinguished by red ears, dense to the touch, spinous and hairless. The grain of “Beloturka” is white, the shape of the ear is tetrahedral. Wheat grows in virgin soil, in fallow lands.
• "Red Turk"- This is spring wheat. Its grain is glassy and contains large amounts of nitrogenous substances. It is considered a valuable variety.
• "Kubanka" grows in the North Caucasus. In terms of external characteristics, it is distinguished by a more elongated and oblong ear with a loose structure. Color is usually yellow or light red. The grains of this crop are light yellow in color and quite long. This variety ripens later than others, due to which it is more susceptible to fuse during growth, which, in turn, negatively affects the amount of harvest.
• "Black Spikelet" It has a developed and quite powerful root system that penetrates deep into the ground in search of moisture. It grows more slowly than other crops, which can affect yields due to weeds that prevent the plant from developing. In appearance and general characteristics of the grain it resembles “Garnovka”.

• "Garnovka" yellowish in color, with black whiskers. There may also be light red or brown elongated ears, sometimes with a blue coating. The grains are dense in structure, elongated, glassy. This variety is used for the production of pasta and related products. This variety is grown in the southeastern part of the country.
• "Bezenchukskaya" It has medium-sized prismatic-shaped ears, evenly spaced, and stands out for its oval-lanceolate scales. The grain is elongated, with a groove. The awns of this variety are twice as long as the ears. They are characterized by increased resistance to drought. The variety is mid-season and produces a large amount of harvest.
• "Melanopus 26". This variety, obtained through selective breeding, is most often used for the production of pasta. The grain is oval and glassy in shape. This variety is distinguished by its unpretentious nature, is resistant to drought, produces a stable, good harvest, and is mid-season. It grows without any particular complications even in areas where frequent dry winds are observed, for example, in the Caspian steppes. It is highly resistant to shedding and lodging.
• "Saratovskaya 59" has a white spike and awns with the same shade, with a rough structure. The straw is short and quite strong, which makes it resistant to lodging. The grain is quite large in size, elongated, and white. The ears are distinguished by their high grain content, which makes it possible to obtain a rich harvest in the future.

Usage

The starch inclusions of wheat are small, which makes it possible to prepare fine-grained flour. It is distinguished by the large amount of gluten contained in the grain, which is especially valued when making pasta. One of the important characteristics is the absence of callousness for a long time. The product is of higher quality, does not become soft during cooking, is considered less caloric and contains a large amount of useful substances, compared to other products for the preparation of which soft wheat was used.

Pasta and noodles are not the only things made from solid grains. Products such as semolina, processed meats, and waffle cones are also produced using wheat.

Benefits and harms

Wheat has a rich composition and contains proteins, complex carbohydrates, vitamins A, C, E, and a mineral complex. To maximize the benefits of using the product, you need to choose the right variety. Soft wheat is distinguished by the presence of carbohydrates with a high glycemic index, which means that after eating food, the blood sugar level increases sharply, and also the abuse of such products leads to the appearance of fatty deposits in the body. Durum varieties are much healthier because they have a lower glycemic index, in addition, they contain fiber and do not pose a risk of weight gain even with frequent consumption. This wheat also has such positive properties as:

• helps increase serotonin levels, which helps fight stress and maintain a good mood;
• helps replenish glycogen stores necessary to maintain health;
• vitamins and mineral complex strengthen bone tissue well;
• provides prevention of cancer and slows down the aging process;
• The dietary fiber contained in products helps cleanse the intestines of harmful toxins and improve the functioning of the gastrointestinal tract.

Although soft wheat varieties also contain useful substances, it is better not to get carried away with products for which flour from these cereals was used.

But you can safely include durum wheat in your diet without fear of gaining extra pounds. For an overview of wheat varieties, see the following video.