Triticum aestivum

Triticum aestivum, commonly known as bread wheat, is a species of wheat. It is the most widely cultivated wheat species and is used to make a variety of food products.

Taxonomy

Triticum aestivum belongs to the genus Triticum and the family Poaceae. It is a member of the order Poales and the class Liliopsida. The species was first described by the Swedish botanist Carl Linnaeus in 1753.

Description

Triticum aestivum is an annual plant that typically grows to a height of 1 to 1.5 meters. The leaves are long and slender, and the flowers are arranged in a type of inflorescence known as a spike. The seeds, or grains, are enclosed in a hard outer layer called the husk.

Cultivation

Triticum aestivum is cultivated in a wide range of climates and soils. It is typically sown in the autumn and harvested in the summer of the following year. The plant prefers well-drained soil and a sunny location.

Uses

The grains of Triticum aestivum are ground into flour and used to make bread, pasta, pastry, and other food products. The plant is also used as fodder for livestock.

See also

• Wheat
• Cereal
• Agriculture

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