Processing Wheat into Wheat Flour

Wheat is a very important cereal crop of the genus Triticum, belonging to the grass family, Gramineae. Wheat was probably first cultivated in the Euphrates Valley nearly 9000 years ago and has, ever since, played a significant role in the feeding of both people and animals. The most important species of wheat include common wheat, Triticum vulgare, used in bread; durum wheat, Triticum durum, used in pasta products; club wheat, Triticum compactum, used in cakes and pastries; and Polish wheat, Triticum polonicum, grown in warmer climates such as Spain and southern Europe. Most species of wheat have hollow stems and long, narrow leaves. The heads of the plants contain 20 to 100 flowers. Fertilization of the flowers produces the grain. The wheat plant can be grown in a wide range of environmental conditions but is best cultivated in temperate areas. Wheat cultivation has spread throughout the world through trade. The Spanish brought wheat to the Americas in 1519.