Common Wheat

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The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

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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It may be due to that variation (SNPs and INDELs) at restriction enzyme cleavage sites and restriction fragments are more diverse in our common wheat accessions.

Population structure of Chinese southwest wheat germplasms resistant to stripe rust and powdery mildew using the DArT-seq technique/Populacao de germoplasmas resistentes de trigo empregando a tecnica de sequenciamento Dart- seq

Shewry, "High-molecular-weight glutenin subunits in the Cylindropyrum and Vertebrata section of the Aegilops genus and identification of subunits related to those encoded by the Dx alleles of common wheat," Theoretical and Applied Genetics, vol.

Composition of High Molecular Weight Glutenin Subunits in Polish Common Wheat Cultivars (Triticum aestivum L.)

Of these genes, 31 were derived from common wheat and the remainder were derived, or putatively derived, from wild relatives.

Comparative Transcriptome Analyses of Resistant and Susceptible Near-Isogenic Wheat Lines following Inoculation with Blumeria graminis f. sp. tritici

Phylogenetic relationships of Triticum and Aegilops and evidence for the origin of the A, B, and D genomes of common wheat (Triticum aestivum).

Developing Specific Molecular Marker for Wheat Q Gene

In addition, sorghum is digested more slowly by the body and has a lower glycemic index than common wheats.

Whole-grain baking: great-tasting, nutritious bread, biscuits, muffins and cookies made with whole-grain flours

Durum wheat is a close relative of common wheat, but it is a distinct species (Table 2).

Cake flour is not just any old white powder: a fun take-home experiment

Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry.

Principal component analysis of HPLC-MS/MS patterns of wheat (Triticum aestivum) varieties/Nisu-(Triticum aestivum) sortide peakomponentide analuus korgsurve-vedelikkromatograafiliste mass-spektrite alusel

Although pasta can be made from common wheat as well, durum pasta predominates and is generally considered higher-quality.

Wonderful wheat: why this ancient staple is still good for you. Learn which factors determine best uses, nutrition and flavor

Wenzel, "An STS marker distinguishing the rye-derived powdery mildew resistance alleles at the Pm8/Pm17 locus of common wheat," Plant Breeding, vol.

Identification of leaf rust resistance genes in selected Egyptian wheat cultivars by molecular markers

Association between allelic variation at the combined Gli-1, Glu-3 Loci and Protein Quality in Common Wheat (Triticum aestivum L.).

GENETIC VARIATION AT LOCI CONTROLLING QUALITY TRAITS IN SPRING WHEAT

Spelt has a higher protein content than common wheat and, though it does not always cause the sensitivities common to people who are wheat-intolerant, studies have not yet proven this, despite supporting anecdotal evidence.

Spelt: a new spin on an ancient grain

As a result of consistently high prices on the global market since June 2012, European farmers have sown common wheat in larger quantities.

AGRICULTURE : HIGHER CEREAL PRODUCTION FORECAST FOR 2013

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