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Types of Wheat and Their Uses

The document provides a taxonomy of wheat, detailing its classification within the plant kingdom and highlighting various subspecies such as common wheat, durum wheat, spelt wheat, and Kamut wheat. Each subspecies is described in terms of its uses, nutritional value, and suitability for organic farming. Additionally, it mentions derivatives of wheat like bulgur and couscous, along with their culinary applications.

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23 views5 pages

Types of Wheat and Their Uses

The document provides a taxonomy of wheat, detailing its classification within the plant kingdom and highlighting various subspecies such as common wheat, durum wheat, spelt wheat, and Kamut wheat. Each subspecies is described in terms of its uses, nutritional value, and suitability for organic farming. Additionally, it mentions derivatives of wheat like bulgur and couscous, along with their culinary applications.

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© © All Rights Reserved
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TAXONOMY:

Kingdom: Plant

Division: Magnoliophyta
Class: Liliopsida
Order: Poales
Family: Poaceae

Tribe: Triticeae
Genre: Wheat
Species: wheat
SUBSPECIES:
Common wheat (Triticum aestivum): This is the
the most widely used species today and is known
like soft wheat. It is with this wheat that
we make almost all types of bread, cookies,
toast and cakes.

Durum wheat (triticum durum): This is the species


normally used for the use of
spaghetti. It is called durum, as its value
Protein content is higher than that of soft wheat.
Spelt wheat (Triticum spelta): Spelt wheat is
known as ancestral wheat.
Nutritionally, it is richer than wheat
soft and is considered a good option
for organic farming, given its higher
resistance to pests.

Kamut Wheat (Triticum turgidum var. polonicum):


Just like spelt wheat, it is also a form
ancestral wheat and, nutritionally, richer
that soft wheat. It also shows high
resistance to pests, being considered
a good option for organic farming.
It can be used in the same way as the
soft wheat and that spelt wheat and it can
find in bread, cookies or toast.

Bulgar or Bulgur: It is a derivative of wheat.


obtained from durum wheat. It is used with
higher frequency in the medium kitchen
east, but also in Indian cuisine and
Mediterranean.
oCucús or cuzcuz: It is also a derivative of
wheat, but it is much more well-known and
vulgarized than the bulgor. It is produced
normally from wheat semolina
hard. It is usually used in the kitchen
Arabic is increasingly being spread by
everyone.

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