Wheat is one of the most important grain crops in the world, without which modern nutrition and the development of the agricultural sector are unimaginable. Due to its unique properties and variety of types, it is used in the production of flour, and consequently, bread, baked goods, pasta, and cereals.
There are many varieties of the crop. They differ by type, sowing time, yield, protein and gluten content, as well as resistance to climatic conditions and diseases. In this article, we will look at the main types and classes of wheat that are of the greatest importance for the food industry and the economy.
Classification of Wheat by Type
The most common criterion for dividing the crop into types is considered to be the amount of protein and gluten in the grain. According to this, the following are distinguished:
- Soft wheat (Triticum aestivum) — the most common type, used for the production of high-quality flour;
- Durum wheat (Triticum durum) — has a characteristic yellow grain, contains more protein and gluten than soft wheat, which provides dough elasticity.
Thus, the main classification of wheat is based on the final purpose and quality of the grain. For example, due to the optimal gluten and protein content, the soft type is ideally suited for the baking industry. Durum varieties, which are distinguished by the vitreousness of the grain, are used to produce pasta of various shapes and some types of cereals.
Winter and Spring Wheat
Another important division of the crop concerns the growing period. These varieties have the following characteristics:
- Winter wheat is sown in the autumn, undergoes wintering, and forms a harvest the following summer;
- Spring wheat is sown in the spring and has a shorter vegetation period.
Both types of the crop are valuable. Winter varieties are distinguished by higher yield indicators and are primary for most European countries, including Ukraine. Spring wheat is noted for its resistance to drought and ability to adapt to complex climatic conditions. The combination of these two forms ensures the stability of grain production worldwide.
Modern and Ancient Wheat Varieties
In addition to the traditional types of the crop, there are also older specialized forms. These ancient varieties include:
- Spelt — characterized by high nutritional value and is easily digested by the body;
- Emmer — has an increased protein content and is resistant to adverse conditions;
- Triticale — a hybrid of wheat and rye, which combines high yield with disease resistance.
Today, these types are regaining popularity due to their unique properties. For instance, spelt flour is used for preparing dietetic baked goods, and the grains are added to salads and even used in brewing. Emmer is suitable for modern children’s and dietary nutrition. Triticale is used mainly as a feed crop, and is also applied in bioenergy as a raw material for the production of alcohol and bioethanol.
Thanks to these types, the agricultural crop maintains diversity and the ability to adapt to various needs. And the first Ukrainian agrarian marketplace, Glendeal, will allow the product manufacturer and the consumer to find each other and cooperate under mutually beneficial conditions.
Modern Breeding Trends
One of the most important tasks of modern breeding is to create new wheat varieties with increased yield, better disease resistance, and adaptation to various climatic conditions. One of the main directions is the improvement of protein and gluten content, which makes it possible to obtain quality flour for various sectors of the food industry: creating confectionery products, pasta, bread, and high-quality and beneficial cereals.
Varieties that enhance organic farming and the environmental friendliness of production are also becoming relevant.
Wheat is a strategic grain crop for the global and, particularly, the Ukrainian agricultural sector. The variety of types and varieties makes it possible to obtain high-quality products for the baking industry, confectionery, pasta, and cereals.
The division into soft and durum, as well as winter and spring, ensures flexibility in crop cultivation and stability of the harvest under different conditions. Furthermore, ancient types such as spelt, emmer, and triticale add extra value to the plant and cater to consumer needs.
Modern breeding expands the potential for wheat cultivation, making it an even more important agricultural crop for the global market and the food industry.
