Something on the order of 30,000 varieties of wheat are known, and they’re classified into a few different types according to planting schedule and endosperm composition. They’re mostly used to make breads, pastries, and pastas, and are described in the next chapter.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee.
By permission of Scribner, a division of Simon & Schuster, Inc.