The best variety of wheat

Classes and varieties of wheat determine the physical and chemical differences of grains obtained from plants of different subspecies. There is a division into sowing groups of plants (winter or spring), food (soft or hard) and food varieties (wheat varieties 1-5). This separation makes it possible to separate cereals with some characteristic properties from others, which is necessary for convenient cultivation or processing in separate areas.

Spring and winter wheat varieties

This is a simple division that is important for agriculture, since it is used to choose when to start sowing, how to care for and when to harvest crops from the fields. First of all, winter wheat differs from spring wheat in that it is sown in the fall and survives the winter right in the ground.

Winter wheat varieties

The vegetative period of winter wheat lasts 9 months, which is almost three times longer than that of spring wheat. The key components of nutrition for her are potassium, nitrogen and phosphorus. During the development and growth of spikelets, they make up about 50% of the substances absorbed by plants, before tillering - 30-40%, during the filling of grains - 20%.

Winter wheat seeds are sensitive to soil pH (6.5-7) and show the best yield in dark chestnut and chernozem soils. As a rule, winter wheat is sown in the second decade of September, which makes it possible to form from two to four leaves on the shoots before the onset of the snow season.

Popular winter wheat varieties:

• "Dewdrop Tarasovskaya";
• "Moscow-39";
• "Mironovskaya 65" and "Mironovskaya-66";
• "Kharkiv 105";
• "Nemchinovskaya-24".

Spring wheat varieties

Unlike winter wheat, spring wheat is less sensitive to the type and nature of the soil, but highly dependent on weather conditions. The vegetative period of these varieties of culture lasts 75-115 days, and falls strictly on the warm period of the year. Plants quickly develop a powerful root system, so they absorb nutrients much more actively. In the interval from germination to tillering, spring wheat varieties experience a lack of nutrition. Phosphorus deficiency is most pronounced, so it is important to replenish with fertilizers so that the final yield does not fall.

Common productive varieties of spring wheat:

• "Moscow 35";
• Voronezhskaya 10;
• Saratovskaya 55;
• Novosibirsk 67;
• "Orenburgskaya 2";
• "Kharkivska 46";
• "Saratovskaya 70".

What does hard wheat mean, their difference from soft

According to the chemical composition and physical properties of the grain, wheat is also divided into soft and hard varieties. The significant difference lies in the amount of gluten, the size of the fraction after threshing and how this affects the scope of use.

Durum flour consists of larger particles than soft flour. In addition, there is less gluten in durum flour, which prevents it from boiling too much.Therefore, durum wheat pasta belongs to the highest category - "A". Pasta made from soft flour for general purposes is labeled with category "B", and from bakery - with category "B".

Photo: durum wheat pasta

Flour from soft wheat has a higher starch content. This gives it good stickiness, which is very important for successful bread baking.

How to find out if durum wheat was used for the production of purchased pasta or not? You need to look at the markings that the manufacturer is obliged to put on the packaging.

For dishes in which it is very important to avoid overcooking the product, for example, for real Italian pasta, you need to buy products from group "A".

Which grade of wheat is the best

It is impossible to unambiguously call this or that type of wheat more useful. It all depends on the individual characteristics of the body and the availability of needs for certain nutrients.

Flour from soft wheat contains a lot of quickly digestible carbohydrates, therefore it has a high glycemic index and promotes rapid weight gain. Be careful with this type of bread and pastries if you have diabetes or a tendency to be overweight.

Durum wheat flour is not as rich in starch and gluten. The carbohydrates in its composition are not prone to rapid conversion into sugar, therefore, they do not raise its content in the blood.

Larger flour particles and a high fiber content help improve digestion and eliminate ballast. However, this same feature can worsen the condition in acute diseases such as ulcers and gastritis, since digestion requires a large activity of the digestive juice.

In general, the presence of both types of product in the human diet is equally important, since soft bakery wheat flour acts as a high-quality source of energy, and solid flour contains more nutrients.

Crushed wheat: what is the name and how it differs

The crushed parts of a wheat crop have a different degree of crushing, and therefore are divided into different categories:

1. Wheat groats are the coarsest way to get crushed grains. First they are cleaned and then polished well. There are two main varieties of crushed wheat groats: Artek and Poltava. They differ from each other in particle sizes and processing methods. In Poltava crushed wheat, there are also four subcategories with numbers that actually denote the grain size. All these types are produced in countries such as Armenia, Turkey, Georgia. Shredded wheat in this form is used to create culinary masterpieces such as puddings, casseroles, meatballs and, of course, porridge. Since the degree of grinding of such cereals is very small, it can be additionally ground.
2. Semolina is milled wheat without bran with a medium degree of processing. In fact, semolina is also wheat groats, but with a fine grinding and a high level of purification. Since the grains are very small, the product cooks extremely quickly. Most often, semolina is made from hard varieties, but soft crushed wheat can also be found. There are also semolina mixtures, where the solid content reaches 20%.
3. Wheat flour is the most crushed agricultural crop. Durum wheat produces flour used to make bulgur and couscous. If the product is formed by hard grinding of soft wheat, flour will work fine for bread. But flour from a dwarf wheat species is used for crumbly baked goods.

Sometimes a common name is used to designate all crushed cereals - a chop. This is a crushed product, partially or completely freed from the shell. It is well absorbed and suitable for making milk porridge.

What does feed wheat mean?

Forage is a plant-based product for feeding livestock in an agricultural environment.This food base is obtained from the fifth grade of wheat, which has a weak grain, suitable only for concentrated feed.

If the wheat variety taken at the beginning contained a lot of cellulose, you can feed the horse and the horned ones. With a reduced content of this substance (that is, a soft wheat variety), fodder goes to feed pigs or birds.

Feed wheat is often included in compound feed because its energy value is quite high. In order to use the product for a longer time, it is first dried, and already in the cold season, it is given to animals.

Photo: feed wheat

Feed wheat contains many nutrients and is inexpensive. To determine what sort of grain it is made of, you need to focus on the size of the particles: the larger it is, the better. Animals on such food grow quickly and give active offspring.

But you should not overuse forage, because it contains a lot of gluten and starch, which can cause stomach pains in cattle. And even fodder wheat, when eaten uncontrollably, provokes obesity. Best of all, if it will be no more than 25% of the basic diet of animals.

Wheat has been cultivated by man since time immemorial. It is a very rewarding culture for many different purposes. Previously, only the spring variety was used, today the winter variety has also begun to be in great demand. The resulting new varieties have high yields and excellent grain quality. Winter wheat varieties, their features and disadvantages will be described below in the article.

Main characteristics of winter wheat

Winter wheat is an annual plant from the Cereals family. It is sown in the ground usually in late summer or early autumn. The first shoots appear before winter, but they tolerate cold weather very well. And after the end of winter, they continue to grow until they are fully ripe. At the same time, this species matures much earlier than the spring one. Therefore, it is popular and therefore breeders from different countries have developed a lot of winter varieties over the past few decades.

Wheat classification

It is important to note that there are soft and hard winter wheat varieties.

• Hard varieties prefer drier climates. Their stem is thick, the grains are small, hard, yellow or brown in color. The flour is fine-grained with a high proportion of gluten. Used for making pasta.
• Soft species are grown in humid climates. The stalk is thin-walled, the grains are glassy, ​​mealy, the color can vary from white to dark brown. Wheat flour of this subspecies is crumbly and thin. It is used in the production of bread and confectionery.

The best varieties of winter wheat

Over the past few years, the best varieties of winter wheat have been bred, growing in the middle, southern and northern regions. They are fruitful, produce high quality grain, and are resistant to frost and some diseases.

Detailed description and characteristics of the most popular varieties of winter wheat:

The best varieties of winter wheat

• "Favorite" - a variety of soft wheat. Ripens in 283-287 days. The plant is medium-sized. The weight of the seeds is 0.038-0.043 g, the fiber content is 31-32%. Can withstand severe frosts, but not very drought tolerant, timely watering is also extremely important. Productivity 96-107 kg / ha.
• "Podolyanka" was established in 2003 in Ukraine. Ripens in 305-310 days. The length of the stem with the ear is 95-99 cm. The grains are egg-shaped, red, weighing 0.044-0.045 g each with a high fiber content - 32-36%. The plant is resistant to frost and drought. Productivity 60 kg / ha.
• "Shestopalovka" was introduced in 2007. Refers to the soft variety. Grows up to 85-90 cm in height. Ripening period 280-285 days. Spikelets of dry grass color. The weight of one grain is 0.042-0.044 g, it contains up to 30% fiber, and 14% protein. Productivity 7-8.5 t / ha.The advantage is resistance to frost, overripe, shedding ears, drought, lodging, diseases.
• Antonovka Ukrainian winter wheat variety, bred in 2008. Differs in rapid growth - 280-285 days before full maturation, survival rate in different territories. The plant is medium-sized, up to 96 cm, it grows very densely. Spikelets are white, without pubescence. The grain weight is 0.036-0.044 g, depending on climatic conditions. It is immune to a complex of phyto-diseases. The varieties survive frosts and droughts without any problems.
• "Kuyalnik" - a variety of Ukrainian breeders, Can give up to 100 c / ha of crop. One grain weighs up to 0.042 g, egg-shaped, yellow. It is grown in the northern regions, as it is not afraid of frost.

The varieties "Solokha" (yield 80-90 c / ha), "Odessa 267" (72.3 c / ha), "Kherson bezostaya" (57.6 c / ha) are also in great demand.

What are the most persistent varieties?

Cold resistance of winter wheat plays a key role when choosing a variety. If in warm regions this indicator is not important, then in the northern regions the integrity of the harvest for the next year depends on it.

Ukrainian breeders played an important role in the creation of winter-hardy varieties. They were the ones who brought out the world famous "Kharkovskaya 96", "Kharkovskaya 105". They are not picky about growing conditions, they can endure very severe frosts. Moreover, they are grown even if sowing is delayed. In some cases, they are sown after sunflower, and this, as you know, is the worst predecessor of cereals! Under such critical conditions, these varieties can yield a yield of 4-4.5 t / ha.

This should also include "Harus", Astet "," Vasilina "three more winter-hardy species of universal purpose. 8.0-8.6 t / ha is the average yield of each of them. This type of grain contains approximately 14.5% protein and 29% gluten.

As you can see, there is plenty to choose from. The above-described winter wheat varieties are a small, but the best share of all existing winter wheat varieties. The described varieties have shown themselves in the best way. They have been tested in different countries and meet the quality criteria.

Wheat (lat. Triticum) is one of the most ancient cereal plants of the flowering division, of the monocotyledonous class, of the order of cereals, of the cereal family.

back to contents ↑ Wheat description and photos.

All wheat varieties have basic characteristics. The height of the wheat stalk reaches 30-150 centimeters. The stems themselves are hollow and erect, with clearly visible nodes. As a rule, up to 12 stems grow from one plant. Wheat leaves reach a width of 20 mm, they are flat in shape and most often linear, with parallel veins, fibrous, rough to the touch. Wheat leaf sheaths are pronounced and well developed. Split to the very base of the vagina have lanceolate ears at the top. Their tongues are glabrous and membranous, 0.5 to 3 mm long. The wheat plant has a fibrous root system.

back to contents ↑ The structure of wheat, ears.

Wheat inflorescence is a straight, compound spike from 4 to 15 cm long, it can be oblong or ovoid. On the axis of each spike are spike scales 6-15 mm long. Wheat ears are single and adjoin the axis in two identical rows 5-18 millimeters long, with several close flowers, most often from 2 to 7. The axis of the wheat spike does not contain joints. The wheat flower has 2 scales and 2 films, 3 stamens, a pistil and 2 stigmas. This structure is typical for the flowers of cereal plants. When wheat is ripe, it bears cereal fruits.

back to content ↑ Varieties and types of wheat.

There are a lot of wheat varieties. These plants have a rather complex classification, which includes sections, species and subspecies, as well as about 10 hybrids, both intrageneric and intergeneric. The following types of wheat are distinguished:

• annual
• biennial

Spring and winter wheat - differences.

According to the sowing time, the following are distinguished:

• Spring wheat - sown from March to May, ripens within 100 frost-free days, harvested in early autumn. More drought tolerant than winter wheat, it has excellent baking properties.
• Winter wheat - sown in late summer to mid-autumn, yields early to mid-summer next year. Produces a higher yield, but prefers areas with mild climates and snowy winters.

back to content ↑ Soft and hard wheat.

Types of wheat by grain hardness:

• soft wheat - has a wider and shorter ear and a shorter or absent awn. This type is high in protein and gluten. Flour is made from soft wheat.
  • soft spring red wheat - this type includes wheat varieties Altayskaya 81, Voronezhskaya 10, Lyuba, Moskovskaya 35, etc.
  • soft spring white wheat - this type includes wheat varieties Novosibirskaya 67, Saratovskaya 55, etc.
  • soft winter red-grain wheat - this type includes the varieties Donskaya bezostaya, Obriy, Volgogradskaya 84, Yuna, etc.
  • soft winter white wheat - this type includes varieties Kinsovskaya 3, Albidum 28, etc.
• durum wheat - has spikelets that are more tightly fitted with outer films, the grains from them do not crumble, but they are more difficult to isolate. It has a rich yellow color and a pleasant scent. Durum wheat is used to make pasta.
  • Durum wheat (durum) - this type includes the varieties Almaz, Orenburgskaya 2, Svetlana, etc.
  • durum winter wheat - varieties Vakht, Mugans, Parus, etc. belong to this type.

back to contents ↑ Where does wheat grow?

Wheat grows everywhere except in the tropics, since the variety of specially created varieties allows you to use any soil and climatic conditions. The plant is not afraid of heat, if there is no high humidity, which contributes to the development of diseases. Wheat is a plant so cold-resistant that it is surpassed only by barley and potatoes. Soft wheat prefers a humid climate and is common in Western Europe, Russia and Australia. Durum wheat loves a drier climate; it is grown in the USA, Canada, North Africa, Asia. Winter wheat prevails in areas where it is not damaged by frost, for example, in the North Caucasus, in the Central Black Earth Region of Russia. Spring wheat is grown in the Southern Urals, Western Siberia, Altai.

back to contents ↑ Rye and wheat - differences.

Rye and wheat are among the most popular and irreplaceable cereals. These cereals have similarities in appearance, but also many differences.

• Wheat varieties are much more diverse than rye varieties.
• Wheat is more widely used than rye.
• The grains have a different appearance and chemical composition.
• Wheat is more demanding on soil and climate than rye.

back to contents ↑ Growing wheat.

High yields of wheat are achieved with proper preparation for sowing. The wheat field is cultivated with cultivators and the surface is leveled to ensure good contact of wheat seeds with the soil and obtain simultaneous germination. Wheat is sown to a depth of 3-5 cm with 15 cm row spacing.

Wheat is a very moisture dependent plant, and therefore a good harvest requires regular watering. For dry climates, durum wheat is more suitable, they are less whimsical in terms of moisture. Wheat growth is ensured by the application of fertilizers. The sown wheat is harvested by a combine harvester when the grain is fully ripe.

back to contents ↑ How to germinate wheat grains?

It is very easy to germinate wheat grains at home. The grain must be placed in a 1 liter glass jar. It should occupy no more than 1/4 to 1/3 banks. Add water to the jar almost to the brim, soak the grains for 7-8 hours. After that, drain the water through cheesecloth, rinse the wheat and add fresh water for 3-4 hours.Thus, the wheat grains must be rinsed 2-4 times a day, the water should be allowed to drain and then the grains should be placed back in the jar. In a day, the seedlings will reach a height of 1-2 mm, and the sprouted wheat grains can already be eaten.

back to contents ↑ How to grow wheat at home?

Green wheat germ can be obtained by continuing to soak the grains for another 1-2 days. Sprouts 1-2 cm in size must be transplanted into a container with earth. Sprouted wheat grains are laid on the ground and covered with a 1 cm layer of earth on top. The ground must be watered, but not too abundantly. Wheat sprouts are ready to eat in a few days.

back to content ↑ Useful properties of wheat.

Wheat is a food crop. This cereal is very important for many countries of the world, because of all grain crops, it occupies a leading place in production. Thanks to wheat flour, which is obtained from grains, people make various pasta, confectionery and, of course, bread. Wheat is used in the preparation of vodka and beer, as well as as feed for pets.

The benefits of sprouted wheat grains are very great. Wheat germ is a dietary supplement that contains many vitamins and minerals. With regular use, sprouted wheat grains can improve metabolism, improve tone, raise immunity, and fill the body with energy.

back to contents ↑ Wheat composition.

The chemical composition of wheat is extremely rich in vitamins: the grain contains fiber, magnesium, potassium, zinc, phosphorus, selenium, vitamins B and E, phytoestrogens, pectin and linoleic acid. The beneficial properties of wheat in any form (in the form of bran, grains, flour or seedlings) can hardly be overestimated. It normalizes the level of cholesterol in the human body, improves digestive processes. Due to the presence of phosphorus, wheat stimulates the brain and cardiovascular system. Carbohydrates will provide you with a boost of energy, and fiber will help you lose those extra pounds. This is why wheat bran is so popular in many diets.

Wheat also contains pectin, which has a beneficial effect on the intestinal mucosa. By absorbing harmful substances, it is able to reduce putrefactive processes. Wheat is an antioxidant, it contains vitamin E and selenium, and vitamin B12, which is also found in this plant, is good for the nervous system. Among other things, wheat contains phytoestrogens that reduce the likelihood of cancer. The plant is also beneficial in that it lowers blood sugar and increases muscle tone, this is due to the action of vitamin F and magnesium. Linoleic acid helps the absorption of sugars, proteins and fats. Wheat is an indispensable plant that benefits people in many areas, from the food sector to pharmaceuticals and cosmetics.

back to table of contents ↑ Interesting facts about wheat:

• Wheat is one of the most ancient plants, for more than 10,000 years people have been growing it in their fields;
• Among the ancient Slavs, wheat grains were considered a symbol of wealth, protected from spoilage;
• In 1904, near Ashgabat, wheat grains were found, which were about 5000 years old;
• A wheat field has been depicted more than 10 times by Van Gogh in his paintings;
• British scientists have successfully deciphered the wheat genome, which significantly reduced the time for breeding new varieties and fighting diseases.

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Wheat is a cereal crop that unites about fifteen varieties of crops, differing from each other in grains, ear structure, flowers and some other elements. To understand what types of wheat exist, it is necessary to study the biological classification of crops of this genus. This will help to understand why the division was made in this way, identifying the main distinguishing features of each significant species.

Soft wheat varieties are the most common

The most common wheat subspecies are soft varieties of this crop. In Latin they are called Triticum Vulgare. To determine whether a particular plant belongs to this species, you need to study the structure of the ear. It is a little loose, the scales have no keel, so the grains are only partially closed. Wheat varieties of soft species are determined based on the presence or absence of an awn: some do not have it, others have it. Moreover, all varieties that have an awn (if we talk about soft wheat) have a versatile lateral direction on the spikelets.

Already by the appearance of wheat growing in the fields, it is possible, without special research, to determine whether a plant belongs to awnless or spinous soft varieties. This type of wheat has four characteristics: the shape of the grains, their tint variety, stem and consistency... The stem of a plant usually does not have a core, as for the color of the grains, it is reddish or completely white. The grains are usually oval in shape. Some plants may have a glassy consistency, while others have a mealy consistency, although wheat usually has semi-vitreous grains.

Soft types of wheat are distinguished by the presence of a beard. With a close examination of the grain, it can be seen with the naked eye. The beard is quite thick and consists of long hairs. Wheat is winter and spring.

It is generally accepted that grain crops came to the European part of Russia from the western and southern parts of Asia. It is believed that they originally grew in the east and north of Afghanistan, in northern India, as well as in the mountainous areas of Tajikistan. However, with the resettlement of people and with the development of processing methods, the culture spread over large areas, and now it is almost impossible to imagine human life without wheat.

And now about solid species

In addition to soft types of wheat, there are also hard ones, which are known to scientists as "durum". The Latin name for this type of culture is Triticum Durum. It is not so difficult to distinguish a hard variety from soft wheat: it is enough to study the ear. In all hard varieties, it has a dense and supplemented (with rare exceptions) awn. Awnless species are known to science, but they are rare. Durum wheat residue is good for the plant, and it looks beautiful. Long hairs grow upwards along the spike and seem to spread along the axis. The scales are pronounced, due to which the grain covered with them is reliably protected from external factors.

In most of the plants, the grains are glassy and have a beard almost invisible to the eye. To see it well, the grain will have to be enlarged five times.

When looking at the hard type of wheat, you can see that its stems are slightly different from those of the soft species: they are filled with a tissue called the pith. The stem is not always complete throughout the entire volume, usually only its upper part is. Another feature of durum wheat is the type of grain. They have an oblong shape, and if you cut them in half, then an angular cut will be visible in diameter.

Englishwoman "turgidum"

There is a wheat variety called Tritikum Turgidum in Latin. Many people call it English. "English" wheat is usually referred to a special group. This is explained by the fact that this variety can have both classic and branched ears. By the way, it is very similar to an ear of durum wheat, since it has a long noticeable awn, and in the section gives a circle or a square... Often, the stems of this culture grow, filling inside with a special tissue.

The grains of this wheat variety are covered with scales, and the large keel can be seen immediately. The shape of the grains is oval, close to round. By their structure, the grains are usually semi-vitreous and mealy. Such wheat is usually spring wheat, but it can be grown as a winter crop.

Polish wheat "polonicum"

Consider the following type of wheat: "polonicum". This grain crop spikes like rye: tall, narrow and rich spikes. The people often call the plant giant rye. A distinctive feature of this variety is the consistency of spike scales, which is often called papery.

Despite the fact that the culture is similar to rye, it resembles oats in structure of the keel: it is very small, and it is almost impossible to see it without magnification. When this type of grain is earing, the fields are colored amber, but slightly darker than other varieties.

Polish wheat is grown only as a spring crop. In Russia, it is cultivated in a number of regions of Siberia and near the Caucasus, but it occupies insignificant areas.

Dwarf wheat

In Latin, the dwarf variety of wheat is called Tritikum Compactum. This name was not given by chance, since the ears of the plant are small. If you look at them, it seems that they have been squeezed.

There are both species rich in awn and completely devoid of it. Dwarf wheat is cultivated primarily as a winter crop. Its grains are very similar to those produced by common wheat varieties, however, their size is smaller.... For the bakery industry, the quality of dwarf wheat does not play such a significant role, which affects the prevalence and use of this species.

These varieties are found in Asian and American fields. As for Russia, they are grown in the mountainous territories of the Transcaucasus. Many dwarf varieties are grown in the Central Asian republics.

What are we growing?

As already noted, the types of wheat that are known to modern botany have two main forms - spring and winter. However, there are species that have only one variety. However, wheat is divided not only into these two types, but also into varieties that are breeding and economic.

If we take a variety and study its characteristic varieties, we will notice that their botanical features are very similar. However, they differ in yield, as well as in how resistant the crop is to fungal contamination. Distinctive features of different varieties are the length of the period from sowing seeds to harvesting and the quality that the grain possesses during processing and baking of the product. Assessment of winter species is carried out according to their resistance to cold weather. For spring species, the key indicator is drought resistance.

Make way for breeders!

For the effective work of breeders, special stations are equipped. Under optimal conditions, breeding varieties can be developed. Usually this is achieved by crossing the varieties. It is not at all necessary to develop a new variety from two species of the same plant: you can create a hybrid from two different ones. In the scientific world, there are very successful cases when wheat was crossed with rye and even wheatgrass.

Breeders select individual plants and varieties in bulk or individually. Until now, many of them are guided by the theory that was developed by IV Michurin in the Soviet years. Surprisingly, the results were not bad at all: varieties were bred that are resistant to negative factors, not very demanding on growing conditions and giving a large yield... Academician T.D. Lysenko, who proved that if the plant is properly influenced at certain intervals, it is possible to change the nature of wheat. This means that the spring can be made in winter, and if necessary, carry out the reverse transformation.

Classes and varieties of wheat determine the physical and chemical differences between grains obtained from plants of different subspecies. There is a division into sowing groups of plants (winter or spring), food (soft or hard) and food varieties (wheat varieties 1-5).This separation makes it possible to separate cereals with some characteristic properties from others, which is necessary for convenient cultivation or processing in certain areas.

Spring and winter wheat varieties

This is a simple division that is important for agriculture, as it is used to choose when to start sowing, how to care and when to harvest crops from the fields. First of all, winter wheat differs from spring wheat in that it is sown in the fall and survives the winter right in the ground.

Winter wheat varieties

The vegetative period of winter wheat lasts 9 months, which is almost three times longer than that of spring wheat. The key components of nutrition for her are potassium, nitrogen and phosphorus. During the development and growth of spikelets, they make up about 50% of the substances absorbed by plants, before tillering - 30-40%, during the filling of grains - 20%.

Winter wheat seeds are sensitive to soil pH (6.5-7) and show the best yield in dark chestnut and chernozem soils. As a rule, winter wheat is sown in the second decade of September, which makes it possible to form from two to four leaves on the shoots before the onset of the snow season.

Popular winter wheat varieties:

• "Dewdrop Tarasovskaya";
• "Moscow-39";
• "Mironovskaya 65" and "Mironovskaya-66";
• "Kharkiv 105";
• "Nemchinovskaya-24".

Spring wheat varieties

Unlike winter wheat, spring wheat is less sensitive to the type and nature of the soil, but highly dependent on weather conditions. The vegetative period of these varieties of culture lasts 75-115 days, and falls strictly during the warm period of the year. Plants quickly develop a powerful root system, so they absorb nutrients much more actively. In the interval from germination to tillering, spring wheat varieties experience a lack of nutrition. Phosphorus deficiency is most pronounced, so it is important to recharge with fertilizers so that the final yield does not fall.

Common productive varieties of spring wheat:

• "Moscow 35";
• Voronezhskaya 10;
• Saratovskaya 55;
• Novosibirsk 67;
• "Orenburgskaya 2";
• "Kharkivska 46";
• "Saratovskaya 70".

What does hard wheat mean, their difference from soft

According to the chemical composition and physical properties of the grain, wheat is also divided into soft and hard varieties. The significant difference lies in the amount of gluten, the size of the fraction after threshing and how this affects the scope of use.

Durum flour consists of larger particles than soft flour. In addition, there is less gluten in durum flour, which prevents it from boiling too much. Therefore, durum wheat pasta belongs to the highest category - "A". Pasta made from soft flour for general purposes is labeled with the category "B", and from bakery - with the category "B".

Photo: durum wheat pasta

Flour from soft wheat has a higher starch content. This gives it good stickiness, which is very important for successful bread baking.

How to find out if durum wheat was used for the production of purchased pasta or not? You need to look at the markings that the manufacturer is obliged to put on the packaging.

For dishes in which it is very important to avoid overcooking the product, for example, for real Italian pasta, you need to buy products from the "A" group.

Which grade of wheat is the best

It is impossible to unambiguously call this or that type of wheat more useful. It all depends on the individual characteristics of the body and the availability of needs for certain nutrients.

Flour from soft wheat contains a lot of quickly digestible carbohydrates, therefore it has a high glycemic index and promotes rapid weight gain. Be careful with this type of bread and pastries if you have diabetes or a tendency to be overweight.

Durum wheat flour is not as rich in starch and gluten.The carbohydrates in its composition are not prone to rapid conversion into sugar, therefore, they do not raise its content in the blood.

Larger flour particles and a high fiber content help improve digestion and eliminate ballast. However, this same feature can worsen the condition in acute diseases such as ulcers and gastritis, since digestion requires a large activity of the digestive juice.

In general, the presence of both types of product in the human diet is equally important, since soft bakery wheat flour acts as a high-quality source of energy, and solid flour contains more nutrients.

Crushed wheat: what is the name and how it differs

The crushed parts of a wheat crop have a different degree of crushing, and therefore are divided into different categories:

1. Wheat groats are the coarsest way to get crushed grains. First they are cleaned and then polished well. There are two main varieties of crushed wheat groats: Artek and Poltava. They differ from each other in particle sizes and processing methods. In Poltava crushed wheat, there are also four subcategories with numbers that actually denote the grain size. All these types are produced in countries such as Armenia, Turkey, Georgia. Shredded wheat in this form is used to create culinary masterpieces such as puddings, casseroles, meatballs and, of course, porridge. Since the degree of grinding of such cereals is very small, it can be additionally ground.
2. Semolina is milled wheat without bran with a medium degree of processing. In fact, semolina is also wheat groats, but with a fine grinding and a high level of purification. Since the grains are very small, the product cooks extremely quickly. Most often, semolina is made from hard varieties, but soft crushed wheat can also be found. There are also semolina mixtures, where the solid content reaches 20%.
3. Wheat flour is the most crushed agricultural crop. Durum wheat produces flour used to make bulgur and couscous. If the product is formed by hard grinding of soft wheat, flour will work fine for bread. But flour from a dwarf wheat species is used for crumbly baked goods.

Sometimes a common name is used to designate all crushed cereals - a chop. This is a crushed product, partially or completely freed from the shell. It is well absorbed and suitable for making milk porridge.

What does feed wheat mean?

Forage is a plant-based product for feeding livestock in an agricultural environment. This food base is obtained from the fifth grade of wheat, which has a weak grain, suitable only for concentrated feed.

If the wheat variety taken at the beginning contained a lot of cellulose, you can feed the horse and the horned ones. With a reduced content of this substance (that is, a soft wheat variety), fodder goes to feed pigs or birds.

Feed wheat is often included in compound feed because its energy value is quite high. In order to use the product for a longer time, it is first dried, and already in the cold season, it is given to animals.

Photo: feed wheat

Feed wheat contains many nutrients and is inexpensive. To determine what sort of grain it is made of, you need to focus on the size of the particles: the larger it is, the better. Animals on such food grow quickly and give active offspring.

But you should not overuse forage, because it contains a lot of gluten and starch, which can cause stomach pains in cattle. And even fodder wheat, when eaten uncontrollably, provokes obesity. Best of all, if it will be no more than 25% of the basic diet of animals.

Wheat is a cereal crop that unites about fifteen varieties of crops, differing from each other in grains, ear structure, flowers and some other elements.To understand what types of wheat exist, it is necessary to study the biological classification of crops of this genus. This will help to understand why the division was made in this way, identifying the main distinguishing features of each significant species.

Soft wheat varieties are the most common

The most common wheat subspecies are soft varieties of this crop. In Latin they are called Triticum Vulgare. To determine whether a particular plant belongs to this species, you need to study the structure of the ear. It is a little loose, the scales have no keel, so the grains are only partially closed. Wheat varieties of soft species are determined based on the presence or absence of an awn: some do not have it, others have it. Moreover, all varieties that have an awn (if we talk about soft wheat) have a versatile lateral direction on the spikelets.

Already by the appearance of wheat growing in the fields, it is possible, without special research, to determine whether a plant belongs to awnless or spinous soft varieties. This type of wheat has four characteristics: the shape of the grains, their tint variety, stem and consistency... The stem of a plant usually does not have a core, as for the color of the grains, it is reddish or completely white. The grains are usually oval in shape. Some plants may have a glassy consistency, while others have a mealy consistency, although wheat usually has semi-vitreous grains.

Soft types of wheat are distinguished by the presence of a beard. With a close examination of the grain, it can be seen with the naked eye. The beard is quite thick and consists of long hairs. Wheat is winter and spring.

It is generally accepted that grain crops came to the European part of Russia from the western and southern parts of Asia. It is believed that they originally grew in the east and north of Afghanistan, in northern India, as well as in the mountainous areas of Tajikistan. However, with the resettlement of people and with the development of processing methods, the culture spread over large areas, and now it is almost impossible to imagine human life without wheat.

And now about solid species

In addition to soft types of wheat, there are also hard ones, which are known to scientists as "durum". The Latin name for this type of culture is Triticum Durum. It is not so difficult to distinguish a hard variety from soft wheat: it is enough to study the ear. In all hard varieties, it has a dense and supplemented (with rare exceptions) awn. Awnless species are known to science, but they are rare. Durum wheat residue is good for the plant, and it looks beautiful. Long hairs grow upwards along the spike and seem to spread along the axis. The scales are pronounced, due to which the grain covered with them is reliably protected from external factors.

In most of the plants, the grains are glassy and have a beard almost invisible to the eye. To see it well, the grain will have to be enlarged five times.

When looking at the hard type of wheat, you can see that its stems are slightly different from those of the soft species: they are filled with a tissue called the pith. The stem is not always complete throughout the entire volume, usually only its upper part is. Another feature of durum wheat is the type of grain. They have an oblong shape, and if you cut them in half, then an angular cut will be visible in diameter.

Englishwoman "turgidum"

There is a wheat variety called Tritikum Turgidum in Latin. Many people call it English. "English" wheat is usually referred to a special group. This is explained by the fact that this variety can have both classic and branched ears. By the way, it is very similar to an ear of durum wheat, since it has a long noticeable awn, and in the section gives a circle or a square... Often, the stems of this culture grow, filling inside with a special tissue.

The grains of this wheat variety are covered with scales, and the large keel can be seen immediately. The shape of the grains is oval, close to round. By their structure, the grains are usually semi-vitreous and mealy. Such wheat is usually spring wheat, but it can also be grown as a winter crop.

Polish wheat "polonicum"

Consider the following type of wheat: "polonicum". This grain crop spikes like rye: tall, narrow and rich spikes. The people often call the plant giant rye. A distinctive feature of this variety is the consistency of spike scales, which is often called papery.

Despite the fact that the culture is similar to rye, it resembles oats in structure of the keel: it is very small, and it is almost impossible to see it without magnification. When this type of grain is earing, the fields are colored amber, but slightly darker than other varieties.

Polish wheat is grown only as a spring crop. In Russia, it is cultivated in a number of regions of Siberia and near the Caucasus, but it occupies insignificant areas.

Dwarf wheat

In Latin, the dwarf variety of wheat is called Tritikum Compactum. This name was not given by chance, since the ears of the plant are small. If you look at them, it seems that they have been squeezed.

There are both species rich in awn and those completely devoid of it. Dwarf wheat is cultivated primarily as a winter crop. Its grains are very similar to those produced by common wheat varieties, however, their size is smaller.... For the bakery industry, the quality of dwarf wheat does not play such a significant role, which affects the prevalence and use of this species.

These varieties are found in Asian and American fields. As for Russia, they are grown in the mountainous territories of the Caucasus. Many dwarf varieties are grown in the Central Asian republics.

What are we growing?

As already noted, the types of wheat that are known to modern botany have two main forms - spring and winter. However, there are species that have only one variety. However, wheat is divided not only into these two types, but also into varieties that are breeding and economic.

If we take a variety and study its characteristic varieties, we will notice that their botanical features are very similar. However, they differ in yield, as well as in how resistant the crop is to fungal contamination. Distinctive features of different varieties are the length of the period from sowing seeds to harvesting and the quality that the grain possesses during processing and baking of the product. Assessment of winter species is carried out according to their resistance to cold weather. For spring species, the key indicator is drought resistance.

Make way for breeders!

For the effective work of breeders, special stations are equipped. Under optimal conditions, breeding varieties can be developed. Usually this is achieved by crossing the varieties. It is not at all necessary to develop a new variety from two species of the same plant: you can create a hybrid from two different ones. In the scientific world, there are very successful cases when wheat was crossed with rye and even wheatgrass.

Breeders select individual plants and varieties in bulk or individually. Until now, many of them are guided by the theory that was developed by IV Michurin in the Soviet years. Surprisingly, the results were not bad at all: varieties were bred that are resistant to negative factors, not very demanding on growing conditions and giving a large yield... Academician T.D. Lysenko, who proved that if a plant is properly influenced at certain intervals, it is possible to change the nature of wheat. This means that the spring can be made in winter, and if necessary, carry out the reverse transformation.

Wheat has been cultivated by man since time immemorial.It is a very rewarding culture for many different purposes. Previously, only the spring variety was used, today the winter variety has also begun to be in great demand. The resulting new varieties have high yields and excellent grain quality. Winter wheat varieties, their features and disadvantages will be described below in the article.

Main characteristics of winter wheat

Winter wheat is an annual plant from the Cereals family. It is sown in the ground usually in late summer or early autumn. The first shoots appear before winter, but they tolerate cold weather very well. And after the end of winter, they continue to grow until they are fully ripe. At the same time, this species matures much earlier than the spring one. Therefore, it is popular and therefore breeders from different countries have developed a lot of winter varieties over the past few decades.

Wheat classification

It is important to note that there are soft and hard winter wheat varieties.

• Hard varieties prefer drier climates. Their stem is thick, the grains are small, hard, yellow or brown in color. The flour is fine-grained with a high proportion of gluten. Used for making pasta.
• Soft species are grown in humid climates. The stalk is thin-walled, the grains are glassy, ​​mealy, the color can vary from white to dark brown. Wheat flour of this subspecies is crumbly and thin. It is used in the production of bread and confectionery.

The best varieties of winter wheat

Over the past few years, the best varieties of winter wheat have been bred, growing in the middle, southern and northern regions. They are fruitful, produce high quality grain, and are resistant to frost and some diseases.

Detailed description and characteristics of the most popular varieties of winter wheat:

The best varieties of winter wheat

• "Favorite" - a variety of soft wheat. Ripens in 283-287 days. The plant is medium-sized. The weight of the seeds is 0.038-0.043 g, the fiber content is 31-32%. Can withstand severe frosts, but not very drought tolerant, timely watering is also extremely important. Productivity 96-107 kg / ha.
• "Podolyanka" was established in 2003 in Ukraine. Ripens in 305-310 days. The length of the stem with the ear is 95-99 cm. The grains are egg-shaped, red, weighing 0.044-0.045 g each with a high fiber content - 32-36%. The plant is resistant to frost and drought. Productivity 60 kg / ha.
• "Shestopalovka" was introduced in 2007. Refers to the soft variety. Grows up to 85-90 cm in height. Ripening period 280-285 days. Spikelets of dry grass color. The weight of one grain is 0.042-0.044 g, it contains up to 30% of fiber and 14% of protein. Productivity 7-8.5 t / ha. The advantage is resistance to frost, overripe, shedding ears, drought, lodging, diseases.
• Antonovka Ukrainian winter wheat variety, bred in 2008. Differs in rapid growth - 280-285 days before full maturation, survival rate in different territories. The plant is medium-sized, up to 96 cm, it grows very densely. Spikelets are white, without pubescence. The grain weight is 0.036-0.044 g, depending on climatic conditions. It is immune to a complex of phyto-diseases. The varieties survive frosts and droughts without any problems.
• "Kuyalnik" - a variety of Ukrainian breeders, Can give up to 100 c / ha of crop. One grain weighs up to 0.042 g, egg-shaped, yellow. It is grown in the northern regions, as it is not afraid of frost.

The varieties "Solokha" (yield 80-90 c / ha), "Odessa 267" (72.3 c / ha), "Kherson bezostaya" (57.6 c / ha) are also in great demand.

What are the most persistent varieties?

Cold resistance of winter wheat plays a key role when choosing a variety. If in warm regions this indicator is not important, then in the northern regions the integrity of the harvest for the next year depends on it.

Ukrainian breeders played an important role in the creation of winter-hardy varieties. They were the ones who brought out the world famous "Kharkovskaya 96", "Kharkovskaya 105". They are not picky about growing conditions, they can endure very severe frosts.Moreover, they are grown even if sowing is delayed. In some cases, they are sown after sunflower, and this, as you know, is the worst predecessor of cereals! Under such critical conditions, these varieties can yield a yield of 4-4.5 t / ha.

This should also include "Harus", Astet "," Vasilina "three more winter-hardy species of universal purpose. 8.0-8.6 t / ha is the average yield of each of them. This type of grain contains approximately 14.5% protein and 29% gluten.

As you can see, there is plenty to choose from. The above-described winter wheat varieties are a small, but the best share of all existing winter wheat varieties. The described varieties have shown themselves in the best way. They have been tested in different countries and meet the quality criteria.