Domestic wheat originated in southwest Asia in what is now known as the Fertile Crescent. The earliest archaeological evidence for wheat cultivation comes from Syria, Jordan, Turkey, and Iraq. Around 10,000 years ago, wild einkorn and emmer wheat were domesticated as part of the origins of agriculture in the fertile crescent. Cultivation of wild forms led to selection of mutations for tough-rachised ears (which do not break up at maturity) and larger grains (see domestication). While these forms could not have succeeded in the wild, under cultivation they produced more food for humans. The cultivation of wheat began to spread into Europe b ...

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Wheat, Wheat - History, Wheat - Genetics & Breeding, Wheat - Hulled vs. free-threshing wheat, Wheat - Naming, Wheat - Major cultivated species of wheat, Wheat - Economics, Wheat - Production and consumption statistics, Wheat - Agronomy, Wheat - Crop development, Wheat - Wheat stages, Wheat - Diseases, Wheat - Pests, Wheat - Wheat in the United States

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Wheat, Wheat - History, Wheat - Genetics & Breeding, Wheat - Hulled vs. free-threshing wheat, Wheat - Naming, Wheat - Major cultivated species of wheat, Wheat - Economics, Wheat - Production and consumption statistics, Wheat - Agronomy, Wheat - Crop development, Wheat - Wheat stages, Wheat - Diseases, Wheat - Pests, Wheat - Wheat in the United States

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There are many taxonomic classification systems used for wheat species. It is good to keep in mind that the name of a wheat species from one information source may not be the name of a wheat species in another information source. [1] Wheat forms are classified by growing season, such as winter wheat vs. spring wheat, and by gluten content, such as hard wheat (high gluten content) or soft wheat (high starch content). Wheat - Major cultivated species of wheat. Common Wheat or Bread wheat ...

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Wheat, Wheat - History, Wheat - Genetics & Breeding, Wheat - Hulled vs. free-threshing wheat, Wheat - Naming, Wheat - Major cultivated species of wheat, Wheat - Economics, Wheat - Production and consumption statistics, Wheat - Agronomy, Wheat - Crop development, Wheat - Wheat stages, Wheat - Diseases, Wheat - Pests, Wheat - Wheat in the United States

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T. aestivum T. aethiopicum T. araraticum T. boeoticum T. carthlicum T. compactum T. dicoccon T. durum T. ispahanicum T. karamyschevii T. militinae T. monococcum T. polonicum T. spelta T. timopheevii T. trunciale T. turanicum T. turgidum T. urartu T. vavilovii T. zhukovskyi References:
Including:

Wheat - History Wheat - Genetics & Breeding Wheat - Hulled vs. free-threshing wheat Wheat - Naming
Wheat - Major cultivated species of wheat
Wheat - Economics Wheat - Production and consumption statistics Wheat - Agronomy
Wheat - Crop development Wheat - Wheat stages Wheat - Diseases Wheat - Pests
Wheat - Wheat in the United States

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Common wheat (also known as bread wheat) is by far the most important wheat species in cultivation today. Common wheat - Evolution. Bread wheat is a hexaploid free-threshing wheat closely related to spelt. As with spelt, genes contributed from goatgrass (Aegilops tauschii) give bread wheat greater cold hardiness than most wheats, and it is cultivated throughout the world's temperate regions. Common wheat - Recent history. Wheat first reached North America wi ...

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Common wheat - Evolution Common wheat - Recent history Common wheat - Plant breeding Common wheat - Other forms of common wheat

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An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, but also maize (aka corn), rye, barley and rice, amongst many other grasses and non-grain plants (including many Australian species of acacia). Flour is the key ingredient of bread, which is the staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Flour can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts. Flour is always based on the presence o ...

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Flour - Types of flour
Flour - Wheat flour Flour - Other flours
Flour - Flour type numbers Flour - Flour production Flour - History Flour - Flour products

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The bagel (or sometimes beigel) is a bread product traditionally made of yeasted wheat dough in the form of a roughly hand-sized ring which is boiled in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. The dough may also be flavored to produce many varieties: salt, onion, garlic, egg, pumpernickel, rye, sourdough, whole wheat, multigrain, cinnamon-raisin, cheese, caraway, blueberry, and muesli among others. Bagels may be topped with seeds such as poppy or s ...

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Bagel - History Bagel - Bagel types Bagel - Bagel sandwiches Bagel - Keeping bagels fresh Bagel - Bagels around the world

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Cheerios, the first oat-based and ready-to-eat without cooking cereal, is a brand of breakfast cereal created in 1941 and marketed by the General Mills cereal company of Golden Valley, Minnesota. In some other countries (including the UK), it is sold by Cereal Partners under the Nestlé brand. These products marketed as "Cheerios" differ from the US - for example, in the UK and Ireland, consisting of "four grains" (actually five, but four colours of 'O's): maize, oats, barley, wheat and rice. Cheerios - History. Including:

Cheerios - History Cheerios - Health appeal Cheerios - Marketing promotions and cultural association Cheerios - Taglines Cheerios - Related cereals

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Cornbread is a variety of quick bread (a bread leavened chemically, rather than by yeast) containing cornmeal. Cornbread is a traditional staple of rural cuisine in the United States of America, especially in the Southern United States. A typical contemporary northern US cornbread (referred to in the South as "Yankee Cornbread") recipe contains half wheat flour, half cornmeal, milk, eggs, sugar, leavening agent and salt, resulting in a bread that is somewhat lighter and sweeter than its more traditional southern counterpart, wh ...

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Cornbread - History

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Corn flakes are a food made by combining cooked corn along with sugar and vitamins. The dough is rolled and toasted to make the well-known flakes, which feature as a breakfast cereal, served with milk. The history of corn flakes goes back to the late 19th century, when a group of Seventh-day Adventists began to develop new food to meet the standards of their strict vegetarian diet. Members of the group experimented with a number of different grains, including wheat, oats, rice, and of course, corn. In 1894, Dr. John Harvey Kell ...

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The combine harvester, or simply combine, is a machine that harvests, threshes, and cleans grain plants. The desired result is the seed (such as canola or flax) or grain (such as oats, wheat, or rye); a byproduct is loose straw, the remaining husk of the plant with all nutrients removed. Combine harvester - History. The combine was patented in 1834 by Hiram Moore, the same year as Cyrus McCormick was granted a patent on the mechanical reaper. Early combines, some of them quite large, were draw ...

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Combine harvester - History Combine harvester - Combine Process
Combine harvester - Header Combine harvester - Conventional combine Combine harvester - Sidehill levelling Combine harvester - Maintaining threshing speed Combine harvester - The Threshing Process
Combine harvester - Combine harvesters in popular culture

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Hybrid origin; see text A banana plant is a herb in the genus Musa, which because of its size and structure, is often mistaken for a tree. Bananas are of the family Musaceae, and closely related to plantains. Globally, bananas rank fourth after rice, wheat and maize in human consumption; they are grown in 130 countries worldwide, more than for any other fruit crop. Bananas are native to tropical southeastern Asia. The stems grow to 4–8 m tall, with large leaves 2–3 m long. The term banana is a ...

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Banana - History Banana - Properties Banana - Banana trade Banana - Cultivation Banana - Banana pests and diseases Banana - Effects of banana diseases in East Africa Banana - Attitudes toward bananas Banana - Urban legends Banana - Reference

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Bourbon is an American form of whiskey, made from (pursuant to US trade law) at least 51% corn, or maize, (typically about 70%) with the remainder being wheat, rye, and malted barley. It is distilled to no more than 160 (U.S.) proof, and aged in new charred white oak barrels for at least two years (usually much longer) it must be put into the barrels at no more than 125 U.S. proof. In this way it is similar to Scotch Whisky which is also aged in charred barrels. Most of the time it is then adjusted to 80–100 proof and bottled, altho ...

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Bourbon whiskey - History Bourbon whiskey - Some modern bourbon distilleries and brands

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Wasco County is a county located in the state of Oregon. The county was named for a local tribe of Native Americans, the Wasco, a Chinook tribe who lived on the south side of the Columbia River, near The Dalles. As of 2000, the population is 23,791. Its county seat is The Dalles Wasco County Oregon - Economy. The county's economy is based upon agriculture (orchards, wheat farming, livestock ranching), lumber, manufacturing, electric power, transportation, and tourism. Aluminum production was previously a ma ...

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Wasco County Oregon - Economy Wasco County Oregon - Geography Wasco County Oregon - History Wasco County Oregon - Cities and towns Wasco County Oregon - Demographics

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The Western Hockey League is one of the three hockey Major Junior Tier I leagues which constitute the Canadian Hockey League. The 20 teams of the WHL are divided into Western and Eastern conferences. Western Hockey League - Eastern Conference. The eastern conference is divided into the east and central divisions, which comprises teams from Alberta, Manitoba and Saskatchewan. Western Hockey League - East Division. Brandon Wheat Kings (MB) Moose Jaw ...

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Western Hockey League - Eastern Conference
Western Hockey League - East Division Western Hockey League - Central Division
Western Hockey League - Western Conference
Western Hockey League - B.C. Division Western Hockey League - U.S. Division Western Hockey League - Future Expansion Team
Western Hockey League - History

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Wheat Ridge is located at 39°46'17" North, 105°5'46" West (39.771317, -105.096117)GR1. According to the United States Census Bureau, the city has a total area of 23.6 km² (9.1 mi²). 23.5 km² (9.1 mi²) of it is land and 0.1 km² (0.04 mi²) of it is water. The total area is 0.22% water. ...

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Wheat Ridge Colorado, Wheat Ridge Colorado - Geography, Wheat Ridge Colorado - Demographics, Wheat Ridge Colorado - History

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As of the censusGR2 of 2000, there are 32,913 people, 14,559 households, and 8,313 families residing in the city. The population density is 1,398.0/km² (3,621.0/mi²). There are 14,931 housing units at an average density of 634.2/km² (1,642.7/mi²). The racial makeup of the city is 89.21% White, 0.84% African American, 0.94% Native American, 1.37% Asian, 0.12% Pacific Islander, 4.99% from other races, and 2.55% from two or more races. 13.47% ...

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Wheat Ridge Colorado, Wheat Ridge Colorado - Geography, Wheat Ridge Colorado - Demographics, Wheat Ridge Colorado - History

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Flour - Wheat flour. The vast majority of today's flour consumption is wheat flour. Wheat varieties are typically known as 'White' or Brown if they have high gluten content, and soft or weak flour if gluten content is low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness which holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which h ...

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Flour, Flour - Types of flour, Flour - Wheat flour, Flour - Other flours, Flour - Flour type numbers, Flour - Flour production, Flour - History, Flour - Flour products

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In history, both large and hand mills were operated. Until modern times, much flour contained minute amounts of grit, either the result of poor sifting of the grain or of grinding stones together. This grit strongly abraded teeth. One of the most ancient methods of grinding to produce flour was by using a pair of quern-stones. These were made out of rock, and were ground together by hand. They were generally replaced by millstones once mechanised forms of milling appeared, particularly the water mill and the windmill, although animals were als ...

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Flour, Flour - Types of flour, Flour - Wheat flour, Flour - Other flours, Flour - Flour type numbers, Flour - Flour production, Flour - History, Flour - Flour products

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In some markets, the different available flour varieties are labeled according to the ash mass ("mineral content") that remains after a sample was incinerated in a laboratory oven (typically at 550 °C or 900 °C, see international standards ISO 2171 and ICC 104/1). This is an easy to verify indicator for the fraction of the whole grain that ended up in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves ...

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Flour, Flour - Types of flour, Flour - Wheat flour, Flour - Other flours, Flour - Flour type numbers, Flour - Flour production, Flour - History, Flour - Flour products

Read more here: » Flour: Encyclopedia II - Flour - Flour type numbers