Common Wheat


Also found in: Dictionary, Thesaurus, Wikipedia.
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 It might be outdated or ideologically biased.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.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
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.
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.
Of these genes, 31 were derived from common wheat and the remainder were derived, or putatively derived, from wild relatives.
Phylogenetic relationships of Triticum and Aegilops and evidence for the origin of the A, B, and D genomes of common wheat (Triticum aestivum).
In addition, sorghum is digested more slowly by the body and has a lower glycemic index than common wheats.
Durum wheat is a close relative of common wheat, but it is a distinct species (Table 2).
Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry.
Although pasta can be made from common wheat as well, durum pasta predominates and is generally considered higher-quality.
Wenzel, "An STS marker distinguishing the rye-derived powdery mildew resistance alleles at the Pm8/Pm17 locus of common wheat," Plant Breeding, vol.
Association between allelic variation at the combined Gli-1, Glu-3 Loci and Protein Quality in Common Wheat (Triticum aestivum L.).
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.
As a result of consistently high prices on the global market since June 2012, European farmers have sown common wheat in larger quantities.