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 It might be outdated or ideologically biased.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.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
The 100% wheat bread recorded the least protein content (9.5%) while the bread sample enriched with fluted pumpkin at 3% enrichment level recorded the highest protein content (13.9%) which shows a percentage increase of 46.6%.
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