Wheat: characteristics, varieties, uses and its current importance

Wheat is one of the oldest and most important cereals in human history. Since ancient times, its cultivation and use have shaped the development of civilizations, the world's food system, and the agricultural economy. This article offers a complete guide to wheat, covering its definition, history, botanical characteristics, nutritional properties, classification, varieties, main producing regions, food and industrial uses, cultural aspects, health considerations, sustainability, innovation, and many other interesting facts. Get ready to dive into everything wheat means to humanity, from the field to our table.

What is wheat?

El Wheat (Triticum spp.) is a cereal that belongs to the grass family., and represents one of the most extensive and essential crops worldwide. Its grain, highly nutritious, is the raw material for basic products such as bread, pasta, cookies, beer and many other foods.

The wheat plant is an annual, grows both wild and cultivated, and includes a wide variety of species and subspecies. The main characteristic that distinguishes wheat is its presence of gluten, a protein complex that gives dough elasticity and is key in baking. There are numerous varieties adapted to different climates, soils, and end uses.

The importance of wheat is evident because, along with corn and rice, It is one of the three most produced crops in the worldConsumed by ancient and modern civilizations, its role has transcended mere nutrition, transforming it into a symbol of prosperity, life, and development.

Historical origin and global expansion of wheat

Wheat was one of the first plants domesticated by humans, marking the transition from nomadic societies to agricultural settlements.

• Origin in the Fertile Crescent: It emerged in the area between present-day Iraq, Syria, Turkey, Jordan, Palestine and Iran, also known as the Fertile Crescent, more than 10.000 years ago.
• Cultivation and domesticationThe earliest archaeological evidence includes remains of monococcus and dicoccus wheat. Their domestication was linked to other Neolithic innovations such as livestock farming and pottery.
• Expansion in ancient timesFrom the Fertile Crescent, wheat spread to Egypt, Greece, and Rome. The Egyptian, Greek, and Roman civilizations made it their staple food, with the goddess Ceres as their patron in classical Rome.
• Arrival in Europe, Asia, Africa and AmericaIts cultivation spread throughout the Mediterranean basin, North Africa, Central Asia and, after European colonization, to America.

Wheat was a driving force of economic and social development, as its versatility allowed it to be easily stored and transported, contributing to the subsistence of large populations.

Botanical and morphological characteristics of wheat

The wheat plant is distinguished by a series of morphological characteristics that have been selected and improved over centuries:

• RootIt is fasciculate, with numerous branches, typically reaching depths of up to 25–30 cm, and some can exceed 1 meter. Its development is essential for the absorption of water and nutrients.
• Stem: Herbaceous, erect, and hollow (reed-like), with a circular section. It has 5 to 7 nodes, which make the plant resistant to lodging (falling due to wind or rain).
• Leaves: Linear-lanceolate, long, deep green, with parallel venation. They have well-defined ligules and auricles at the base.
• Inflorescence: Terminal spike composed of a central axis (rachis) on which several spikelets are inserted. Each spikelet usually contains 2 to 5 fertile flowers (out of a theoretical maximum of 9).
• Flower: Small, hermaphrodite, protected by glumes, glumillas and lodicules.
• FruitIt is a caryopsis, that is, a dry grain where the pericarp is fused to the seed. The wheat grain is oval and has a longitudinal cleft in the center (ventral groove), a tip with microhairs, and a visible germ.

The total plant size ranges from 0,6 to 1,5 m depending on the variety and conditions.

Anatomy of the wheat grain

• Endosperm: It makes up 80-85% of the grain and is the main source of starch and protein. White flour is obtained from this.
• Germanic: It is the embryo, small but rich in fats, vitamins and minerals.
• Bran: Outer layer composed of aleurone, pericarp, and testa; it is rich in fiber, B vitamins, and minerals.

The chemical composition of wheat makes it a functional food with both food and industrial applications.

General classification and types of wheat

The gender Triticum It includes many species and varieties. The most relevant classifications, both for farmers and the food industry, are:

• By genetic endowment:
  • Diploid (2n=14): Example, Triticum monococcum (spelt wheat).
  • Tetraploid (2n=28): Example, Triticum durum (durum wheat).
  • Hexaploid (2n=42): Example, Triticum aestivum (common or bread wheat).
• By endosperm hardness: Soft or flour wheat (for bread) and durum wheat (for pasta).
• By crop cycle: Winter wheat (sown in autumn) and spring wheat (sown in spring).
• By color and shape of the grain: Red, white, amber, etc.

Main species of cultivated wheat

1. Triticum aestivum (common wheat, bread wheat): It is the most widely cultivated species worldwide (more than 90% of the total). Its flour is the basis for bread and many baked goods. Consult wheat varieties for more information.
2. Triticum durum (durum wheat): Noted for its high gluten and protein content, it is mainly used for making dried pasta (macaroni, spaghetti, couscous) and semolina.
3. Triticum spelta (spelt): An ancient species, tolerant of cold climates, rich in micronutrients, and appreciated in organic food.
4. Triticum compactum (club or cracker wheat): Used for cookies and baked goods due to its low gluten content and weak proteins.
5. Triticum monococcum (einkorn): One of the oldest species, almost obsolete, with value for certain organic and gourmet markets.
6. Triticum dicoccum (farro): Traditional cereal from the Mediterranean basin, still present in Italian and French cuisine.
7. Others: Khorasan wheat (Kamut), triticale (hybrid of wheat and rye).

Soft wheat vs. durum wheat: relevant differences

• Common wheat (T. aestivum):
  • Rounded, floury grain with a soft texture.
  • Low gluten content (but gluten is elastic and extensible).
  • Ideal for bread, pastries, cakes and specialty flours.
• Durum wheat (T. durum):
  • Elongated, vitreous, amber-colored grain.
  • High protein content and stronger gluten.
  • Semolina base for pasta, couscous and gourmet products.

Notable modern wheat varieties

Genetic improvement has allowed the development of varieties that adapt to different climatic regions, agricultural practices and consumption needsThe choice of variety depends on disease resistance, yield, grain quality, and agroclimatic adaptation.

Winter and spring wheat

• Winter: It is sown in autumn and requires a cold period (vernalization) to flower.
• Spring Season: Sown in spring, it does not require vernalization and has a shorter cycle.

Modern examples of productive varieties and their characteristics

• Soft winter wheat: Varieties such as Marcopolo, Montecarlo, RGT Solferino, and RGT Paisano stand out for their high yield and good tolerance to diseases such as rust and powdery mildew. They are ideal for cold and temperate zones.
• Soft spring wheat: Macareno stands out as the most productive variety, surpassing others such as Lagasca and LG Arroa in yield.
• Durum wheat: Varieties such as Karim (ideal for temperate climates), Saragolla (warm regions), Simeto (high quality for pasta), Cappelli (for dense bread) and Iride (for craft beer) show a balance between resistance, adaptability and quality, making them ideal for different industrial uses.

Public bodies such as Wheat harvest and its process In Spain, they carry out continuous trials to compare the yield, quality, resistance and stability of new varieties.

Related article:

Wheat varieties: characteristics, classification, and complete uses

Wheat-producing regions in the world

Wheat is grown on all continents except Antarctica, although the largest producing areas are located in temperate/semi-arid zones.

• Asia: China and India are the world's largest producers.
• Europe: Russia, France and Ukraine stand out in production.
• America: The United States, Canada, Argentina and Brazil are benchmarks.
• Africa: Egypt, Morocco and Ethiopia lead in the north and east of the continent.
• Oceania: Australia is a major exporter of durum and soft wheat.

In Spain, wheat is grown in all autonomous communities, with a particular incidence in Castilla y León (around 40% of the national total) and Castilla-La Mancha (22%).

Agroclimatic conditions

• Ideal temperature: Between 10 and 25 ºC.
• RH: Between 40 and 70% during the vegetative cycle.
• Precipitation: Optimum between 400 and 500 mm per cycle, although it can support from 25 to more than 2000 mm per year.
• Soil requirements: It prefers loose, deep, fertile soils with pH 6,0-7,5 and good aeration.

Nutritional properties and health

Wheat consumption has been essential for humanity thanks to its high energy, protein and micronutrient content:

• Macronutrients per 100 g of raw grain:
  • Carbohydrates: 71 g
  • Protein: 12,6 g (of which gluten represents 75-80%)
  • Fats: 1,5 g
  • Fiber: 12,2 g
  • Water: 13,1 g
• Vitamins (percentage of the recommended daily amount):
  • B vitamins (thiamine, riboflavin, niacin, folic acid, B6)
  • Vitamin E and K
• Minerals:
  • Iron, calcium, magnesium, manganese, phosphorus, potassium, zinc and selenium

Whole wheat provides more fiber, vitamins, and minerals than refined wheat. However, it is not a complete protein: it lacks the amino acid lysine, so it is recommended to supplement its consumption with legumes or other foods rich in lysine.

Gluten and its impact on the diet

Gluten is responsible for the elasticity and fluffiness of bread and pastry doughs. Despite its technological advantages, it can cause allergies, celiac disease and gluten sensitivity in predisposed individuals. For the majority of the population, gluten is harmless.

Wheat germ: the concentrated micronutrient

Health benefits and properties

• Source of sustained energy (complex carbohydrates, moderate glycemic index).
• Dietary fiber which helps regulate intestinal transit and control cholesterol.
• Vitamins of group B and E for metabolism, cell repair and antioxidant defenses.
• Contributes to muscle maintenance (proteins, magnesium).
• Feeling full, helps control appetite and weight.
• Reduction of cardiovascular and metabolic risk for its antioxidants and essential fatty acids (when consumed whole).

However, excessive consumption of refined wheat can contribute to metabolic diseases if it replaces diets rich in fruits, vegetables, and legumes.

Uses of wheat in food and industry

Wheat is one of the most versatile and universal ingredients. Its applications include:

• Flour making: Base for breads, pastries, cakes, pizzas, batters, tempuras and breaded foods.
• Pasta: Macaroni, spaghetti, lasagna, couscous and wheat noodles.
• Semolina: Base for polenta, couscous and soups.
• Beer and fermented beverages: Wheat malt is essential in wheat beers (weissbier, witbier), certain traditional alcoholic beverages, and in the production of bioethanol.
• Cookies, biscuits and cakes: Using soft wheat flours (club wheat).
• Flakes and breakfast cereals: The endosperm is converted into flakes, pops and extrudates ready for quick consumption.
• Whole-grain flours and fortified products: Ideal for healthy and functional diets.

In addition, wheat has applications in animal feed (animal feed), the pharmaceutical industry (capsules and excipients), paper (wheat starch to improve strength), adhesives, soaps (wheat germ oil), and biofuels.

Wheat flours: Types, processes and applications

The milling of wheat grain produces different flours and by-products:

• Type A flour (bread): Used for bread and pastries. Available in common, fine, and extra-fine grades.
• Type B flour (semolina): For pasta and semolina products.
• Whole wheat flour: Includes bran, retains fiber and micronutrients.
• Semolina and by-products: Used in pasta, couscous and baby food.

The crop cycle and the wheat field

Wheat farming is one of the most technical and advanced forms of agriculture, with practices such as crop rotation, direct seeding, and precision fertilization.

• Soil work: Sowing, fertilization (mainly nitrogen, phosphorus and potassium), irrigation (in irrigation) and weed control.
• Phytosanitary control: Major wheat diseases include rust, powdery mildew, and fusarium wilt, as well as pests such as the weevil and the wheat fly.
• Harvest and post-harvest: Grain should be harvested with adequate moisture content (<13%) and stored in dry environments to avoid infestations and deterioration.

Innovation, sustainability and current challenges

Modern wheat production faces several challenges and opportunities:

• Genetic improvement: Creation of more productive varieties that are resistant to pests and tolerant to climatic stress (drought, heat, salinity).
• Sustainability: Adoption of crop rotations, efficient use of water and fertilizers, and regenerative and organic farming techniques.
• Food safety: Maintaining productivity in the face of climate change and ensuring global access.
• Biofortification: Development of varieties rich in micronutrients (zinc, iron, vitamin A).
• Informed consumer: Trend to return to ancient grains (spelt, kamut, farro) and whole grain products.

Wheat and culture: its symbolic and historical presence

Wheat has played a central role in the mythology, religion, and traditions of ancient and modern peoples. It has symbolized fertility, life, abundance, and resurrection (as in Ancient Egypt and biblical parables). The word "cereal" comes from Ceres, the Roman goddess of wheat. Today, it remains present in celebrations, rituals, and traditional cuisine around the world.

Wheat consumption today: trends and recommendations

The World Health Organization recommends prioritizing the consumption of whole wheat and reduce refined flours. Incorporating wheat products into your diet is key to a healthy diet, as long as you take into account any intolerances or allergies.

Problems and controversies: gluten intolerance and other disorders

Wheat gluten can cause problems in three main groups:

• Wheat allergy: Uncommon. Immune reaction, usually in childhood.
• Celiac Disease: It affects genetically predisposed people with intestinal damage due to an autoimmune reaction to gluten.
• Non-celiac gluten sensitivity: Digestive and general symptoms without demonstrable autoimmune or allergic damage.

If in doubt, consult a doctor before eliminating wheat from your diet.

Curiosities about wheat

• There are more than 20.000 registered varieties of wheat in the world.
• Annual world production exceeds 750 million tons.
• Wheat was key to the Green Revolution, increasing agricultural productivity across the globe.
• Wheat seeds and genetic collections are strategic for future food security.
• Unleavened bread, crackers, beer, and pasta all have their roots in the early domestication of wheat.

Wheat is much more than a simple cereal: it is a pillar of food, health, culture, and the global economy. Its history, variety, and versatility feed not only millions of people daily, but also the innovation and sustainability of present and future agriculture.