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Wheat: Encyclopedia BETAFree Encyclopedia |
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DiseasesEstimates of the amount of wheat production lost owing to plant diseases vary between 10-25% in Missouri[2]. A wide range of organisms infect wheat, of which the most important are viruses and fungi.Main article: Wheat diseases PestsWheat is used as a food plant by the larvae of some Lepidoptera species including The Flame, Rustic Shoulder-knot, Setaceous Hebrew Character and Turnip Moth.Wheat in the United States
*Durum â€" Very hard, translucent, light colored grain used to make semolina flour for pasta. *Hard Red Spring â€" Hard, brownish, high protein wheat used for bread and hard baked goods. Bread Flour and high gluten flours are commonly made from hard red spring wheat. *Hard Red Winter â€" Hard, brownish, mellow high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein in pastry flour for pie crusts. Some brands of unbleached all-purpose flours are commonly made from hard red winter wheat alone. *Soft Red Winter â€" Soft, low protein wheat used for cakes, pie crusts, biscuits, and muffins. Cake Flour, for example, is made from soft red winter wheat. *Hard White â€" Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing *Soft White â€" Soft, light colored, very low protein wheat grown in temperate moist areas. Used for pie crusts and pastry. Pastry flour, for example, is sometimes made from soft white winter wheat. Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities market. Much of the following text is taken from the Household Cyclopedia of 1881: Wheat may be classed under two principal divisions, though each of these admits of several subdivisions. The first is composed of all the varieties of red wheat. The second division comprehends the whole varieties of white wheat, which again may be arranged under two distinct heads, namely, thick-chaffed and thin-chaffed. Thick-chaffed wheat varieties were the most widely used before 1799, as they generally make the best quality flour, and in dry seasons, equal the yields of thin-chaffed varieties. However, thick-chaffed varieties are particularly susceptible to mildew, while thin-chaffed varieties are quite hardy and in general are more resistant to mildew. Consequently, a widespread outbreak of mildew in 1799 began a gradual decline in the popularity of thick-chaffed varieties. References* Bonjean, A.P., and W.J. Angus (editors). The World Wheat Book: a history of wheat breeding. Lavoisier Publ., Paris. 1131 pp. (2001). ISBN 2-7430-0402-9.* Ears of plenty: The story of wheat, The Economist, Dec 24th 2005, pp. 28-30 External links* NAWG – Web site of the National Association of Wheat Growers * CIMMYT – Web site of the International Maize and Wheat Improvement Center * Triticum species at Purdue University * A Workshop Report on Wheat Genome Sequencing * Proceedings of the First International Workshop on Hulled Wheats (PDF) July 1995 * Molecular Genetic Maps in Wild Emmer Wheat
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