Common wheat, Triticum aestivum, (also known as bread wheat) is a cultivated wheat species.
Bread wheat is an allohexaploid (an allopolyploid with six sets of chromosomes, two sets from each of three different species). Free-threshing wheat is closely related to spelt. As with spelt, genes contributed from goatgrass (Aegilops tauschii) give bread wheat greater cold hardiness than most wheats, and it is cultivated throughout the world's temperate ...
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Common wheat, Triticum aestivum, (also known as bread wheat) is a cultivated wheat species.
Bread wheat is an allohexaploid (an allopolyploid with six sets of chromosomes, two sets from each of three different species). Free-threshing wheat is closely related to spelt. As with spelt, genes contributed from goatgrass (Aegilops tauschii) give bread wheat greater cold hardiness than most wheats, and it is cultivated throughout the world's temperate regions.
Wheat first reached North America with Spanish missions in the 16th century, but North America's role as a major exporter of grain dates from the colonization of the prairies in the 1870s. As grain exports from Russia ceased in the First World War, grain production in Kansas doubled. Worldwide, bread wheat has proved well adapted to modern industrial baking, and has displaced many of the other wheat, barley, and rye species that were once commonly used for bread making, particularly in Europe.
Modern wheat varieties have short stems,...
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