CHAPTER XLIII 

 WHEAT, OATS, RICE, BARLEY AND RYE 



452. Wheat is most largely grown in cool, temperate 

 climates, though it is grown to considerable extent in the 

 tropical sections of all continents. Its winter growing 

 habit and early spring maturing, make it especially well 

 suited to the higher and drier sections of the Middle West- 

 ern States. While the varieties adapted to fall seeding 

 are grown almost exclusively in the warmer wheat sections, 

 there are many varieties adapted to spring seeding grown 

 in the colder climates. 



453. The Wheat Genus includes eight types: The 

 (1) einkorn, (2) spelt, (3) emmer, (4) poulard, and (5) 

 Polish wheats are forms that are very hardy and drouth- 

 resistant, and are grown to some extent to-day in dry 

 sections, but more for feed for live stock than for human 

 food. These grains produce a very inferior flour. They 

 were largely cultivated in ancient times throughout 

 Egypt, Greece, and the Roman Empire. 



454. The (6) Common Wheat includes the varieties 

 largely cultivated throughout the world as bread wheats. 

 Their larger use is due not only to their greater yielding 

 power, but because of the superior quality of their flour 

 for making leavened bread. This quality is due to the 

 presence of gluten, which causes the flour to form a dough 

 when mixed with water. This on leavening and baking 

 forms a porous bread. Leavening is produced by the 

 formation of carbonic acid gas in the dough, either by 

 yeast or from baking powder. The (7) Club Wheat 



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