Wheat

Wheat:

Wheat (Triticum) is an annual herbaceous plant from the Poaceae family that has been cultivated all over the world. Since it prefers continental climate and is easy to plant, it is the second most planted grain in many parts of our country and worldwide, along with corn.

Wheat is a basic foodstuff used in the production of flour and feed. Its shell can be separated or ground with its shell. Wheat is also grown as a feedstuff for farm animals. Hay bales are produced as a waste product after harvest.

Wheat, which is one of the most basic foodstuffs in human nutrition, is the main ingredient of bread. It is used in bread and other floury foods by turning it into flour, and it also takes its place in the food sector as bulgur in grain form.

Wheat Varieties Grown in Türkiye:

In our country, wheat is grown mostly in the Central Anatolia region. For this reason, the region is also known as "Türkiye's Wheat Barn".

The wheats grown in Türkiye are very different in terms of type and variety. Although the "durum" type and varieties were once grown in large quantities, the production of bread varieties has increased in the last 50 years.

However, the regions where durum and soft wheats are grown have not changed much due to natural conditions.

A - Bread wheats:
The bread wheat varieties grown in our country are generally white-yellow, small-grained, summer-winter planted and have a high starch content.

There are also wheats of the same variety but with red grain color and planted in winter, called kizilca, smaller grains planted in summer and sünter.

B - Durum Wheats:
The durum wheat varieties of our country are named and grouped according to their growth in Thrace, Central Anatolia and Southern Anatolia Regions.

The grains of these types of wheat are larger and their colors are dark yellow and amber. Since it is desired to obtain semolina from these types of wheat, those with more glassy grains are preferred.

Origin of Wheat:
Although the origin of wheat is not known for sure, based on some evidence at hand, the arid plateaus of Anatolia are shown as the homeland of wheat. Wild varieties of wheat are still grown in Syria, Palestine and some regions of Anatolia.

It is not known for sure when, where and by whom wheat was cultivated, that is, it began to be planted and harvested. What is definitely known is that wheat played an important role in the public diet in the past history of Mediterranean countries.

It is claimed that barley in particular began to be used in public diet much earlier than wheat.

Classification of Wheat

Wheats are generally classified under 3 groups according to their botanical structure.

Durum Wheat (Triticum Durum)
Bread Wheat (Triticum Aestivum)
Topbaş or Biscuit Wheat (Triticum Compactum)
In the wheat market, wheat is mostly classified according to its other characteristics. For example;

According to grain hardness

Hard Wheats
Soft Wheats
According to grain color

Red Wheat
White Wheat
According to planting

Summer Wheat
Winter Wheat
Wheat Production in Türkiye:
Wheat is planted in every region of our country that is suitable for wheat growing conditions and it is in the first place in terms of planting and production. 83% of the cultivated areas allocated to field agriculture in our country are covered by wheat areas. The average amount of wheat produced is over 18 million tons.

Wheat Appearance:
A) Color:
Wheat grains come in various colors such as white, light yellow, yellow red, amber and brown. The grain color comes from the seed coat, not the outer shell. Color is very important in the grain. In America, color is considered as a measure and class feature in the separation of wheat into classes and grades. The color of the grain is also important in terms of indicating the variety of wheat and giving an idea about the health of stored wheat. While the color of durum wheat is dark brown and amber, bread wheats are more light colored such as white and yellow.

B) Shape:
Wheat shape: Wheat grains are long or round, round in shape and have different sizes depending on the variety. The length of the grain is 3-5 millimeters or 5-8 millimeters, and its width is between 1.5-2.5 or 2.5-4 millimeters. The grain is divided into two by a slit called the abdominal line that extends from one end to the other on the front side of the grain. The back part is a bit humpbacked. There is germ-embryo at the lower end of the grain and beardlets at the upper part. The grain shape varies according to the variety. Durum wheats are large and long, bread wheats are smaller and roundish.

C ) Grain Structure :
Wheat Grain Structure, parts of wheat grain

Wheat grain is mainly divided into three parts.

Crust (Pericarp-Bran) It constitutes 12% of the average grain.
Germ (Embryo-dwarf) It constitutes 3% of the average grain.
Inner grain (Endosperm-floury part) It constitutes 85% of the average grain.
These three parts are different from each other in terms of structure and function:

a ) Crust (Pericarp-Bran) :
The crust is the protective layer that surrounds the grain from the outside