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Common Wheat

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Common Wheat 

(Triticum aestivum), a species of wheat with a tough, awned or awnless, loose, elongated spike and a naked grain of varied coloring (white, yellow, red). Common wheat is hexaploid (contains 42 chromosomes in its somatic cells) and very flexible. The most common species of wheat, it is cultivated in all agricultural regions of the world. It is a winter-hardy, drought-resistant, and early-ripening plant. There are more than 250 known varieties; the most widespread varieties are Lutescens, Erythrospermum, Milturum, Albidum, Ferrugineum, and Graecum.



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Common wheat provides some 20 percent of the calories eaten by all of humanity, said the study authors.
Common wheat containing substances that you might find on a list of ingredients include semolina and couscous.
The researchers found that the loss of matter in the cooking water and weight increases during the cooking of buckwheat pasta were greater than those of a reference sample made of common wheat flour.
 
 
 
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