Grades and types of wheat
There are a lot of kinds of wheat. These plants have rather difficult classification including sections, types and subspecies, and also about 10 hybrids.
There are two types of wheat: annual and biennial.
Differences between spring and winter wheat
By sowing time there are allocated:
Spring wheat — is sowed from March to May, ripens during 100 warm days, is harvested on early autumn. More drought-resistant possesses excellent baking properties.
Winter wheat — is sowed at the end of summer to the middle of fall, yields a harvest on summer of the next year. Yields a bigger crop but prefers regions with soft climate and snowy winters.
Soft and hard wheat
Wheat classes by grain hardness:
Soft wheat. This class differs in the high content of protein and gluten. A flour is usually made from it.
Hard wheat. Has a saturated yellow color and a pleasant smell. Solid wheat is applied to production of pasta.
Where wheat grows?
Wheat grows everywhere, except tropics as the variety of specially created grades allows to use any soil and climatic conditions. The plant is not afraid of hot weather if the humidity is not too high promoting development of diseases. Wheat is so cold-resistant plant that it is exceeded only by barley and potatoes. Soft wheat prefers a humid climate and is widespread in Western Europe, Australia, Ukraine. Hard wheat loves more arid climate and is grown up in the USA, Canada, North Africa, Asia. Winter wheat prevails in those regions where it is not damaged by frosts.
High productivity of wheat is reached by the correct preparation for its crops. The field should be processed by cultivators. You should also level a surface for ensuring a good contact of seeds with the soil and receipt of simultaneous shoots. Crops are made on depth of 3-5 cm with row spacing of 15 cm.
Wheat is a very moisture-dependent plant and therefore the good harvest requires a regular watering. Hard grades will be suitable for an arid climate more. The growth is provided with application of fertilizers. The seeded wheat is cleaned up by combine in case of a complete maturity of grain.
Wheat is a food crop. This cereal is very important for many countries of the world as it takes the leading place in production of grain crops. Thanks to wheat flour which is received from grains people make various macaroni, confectionery food and bread, of course. It is used in production of alcohol, beer and also as a forage for pets.
The chemical composition of wheat is extremely rich in vitamins: cellulose, magnesium, potassium, zinc, phosphorus, selenium, vitamins B and E, phytoestrogen, pectin and linoleic acid are a part of grain. It is difficult to revaluate useful properties of wheat of any type. It normalizes cholesterol level in a human body, promotes improvement of digestive processes. Thanks to availability of phosphorus it stimulates the work of a brain and cardiovascular system. Carbohydrates will provide you with an energy charge, and cellulose will help to lose extra kilos. Because of it wheat bran is so popular in many diets.
A pectin included in a wheat has a good influence on mucous membrane of intestines. By absorption of hazardous substances it is capable to reduce putrefactive processes. Wheat is also an antioxidant as it contains vitamin E and selenium, and B12 vitamin which is also included in this plant is useful for nervous system. In addition it contains phytoestrogen which reduces probability of emergence of cancer. Also the plant is useful by reducing a sugar level in blood and raising a tone of muscles. It is caused by the effect of vitamin F and magnesium. Linoleic acid helps a sugar, proteins and fats to be acquired. Wheat is an irreplaceable plant which brings a great benefit to people in many spheres starting from food sector and finishing with pharmaceutics and cosmetology.