common wheat

Catalogues are based on the registration of plant varieties in EU countries after they have been technically examined there and notified to the Commission. Common or bread wheat Triticum aestivum accounts for some 95 percent of all the consumed wheat in the world today; the other five percent is made up of durum or hard wheat T. turgidum ssp. It is also used for Levantine dishes such as tabbouleh, kashk, kibbeh, bitfun and the bulgur for pilafs. Durum wheat originated through intergeneric hybridization and polyploidization involving two diploid (having 2 sets of chromosomes) grass species: T. urartu (2n=2x=14, AA genome) and a B-genome diploid related to Aegilops speltoides (2n=2x=14, SS genome)[12] and is thus an allotetraploid (having 4 sets of chromosomes, from unlike parents) species. Their shorter rachis segments lead to spikelets packed closer together. Liczne formy pszenicy ewoluowały w warunkach selekcji ludzkich. Common wheat (Triticum aestivum), also known as bread wheat, is a cultivated wheat species. [6] It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Short stems are important because the application of high levels of chemical fertilizers would otherwise cause the stems to grow too high, resulting in lodging (collapse of the stems). This diversity has led to confusion in the naming of wheats, with names based on both genetic and morphological characteristics. Wheat first reached North America with Spanish missions in the 16th century, but North America's role as a major exporter of grain dates from the colonization of the prairies in the 1870s. [8][20] Containing about 12% total protein in defatted flour compared to 11% in common wheat, durum wheat yields 27% extractable, wet gluten compared to 24% in common wheat.

Bread wheat is an allohexaploid (an allopolyploid with six sets of chromosomes: two sets from each of three different species). It is the predominant wheat that grows in the Middle East. Of the six sets of chromosomes, two come from Triticum urartu (einkorn wheat) and two from Aegilops speltoides. Bread wheat is an allohexaploid, instead of the original two sets (diploid). Free-threshing wheat is closely related to spelt wheat. into sheets. Common wheat (Triticum aestivum), also known as bread wheat, is a cultivated wheat species. Compact wheats are often regarded as subspecies rather than species in their own right (thus T. aestivum subsp. About 95% of the wheat produced is common wheat. Notably semolina is also one of the only flours that is purposely oxidized for flavor and color. Sorry, your blog cannot share posts by email.

Free-młócenie pszenicy jest ściśle związane z orkiszu . First, durum wheat is cleaned to remove foreign material and shrunken and broken kernels. There is also a red durum, used mostly for livestock feed. In the first half of the 20th century, the crop was widely grown in Russia. Winter Wheat – planted in the fall, harvested in the spring, comprises approximately 75% of wheat grown in the U.S. Spring Wheat – planted in the spring, harvested in late summer or early fall. As grain exports from Russia ceased in the First World War, grain production in Kansas doubled. Commercially produced dry pasta, or pasta asciutta, is made almost exclusively from durum semolina.

It’s much easier to use compared to cracked, uncooked wheat. ( Log Out /  ( Log Out /  Pszenica zwyczajna ( Triticum aestivum), znany również jako pszenica, jest uprawiane pszenicy gatunku.

Wheat Varieties . Nowoczesne odmiany pszenicy mają krótkie łodygi wynikiem Rht karłowacenie geny, które zmniejszają wrażliwość rośliny do kwasu giberelinowego , hormonu roślinnego, który wydłuża komórek. Stem heights are also even, which is important for modern harvesting techniques.

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