Wheat Triticum aestivum L. PDF

Wheat Triticum aestivum L. Dr. Nalin K. Pagi Dept. of Botany V.P. & R.P.T.P Sci.College, VV Nagar Subject: Plants For Human Welfare I; Subject Code: US01IDBOT01 Introduction Wheat i...

Wheat Triticum aestivum L. Dr. Nalin K. Pagi Dept. of Botany V.P. & R.P.T.P Sci.College, VV Nagar Subject: Plants For Human Welfare I; Subject Code: US01IDBOT01 Introduction Wheat is grown on more land area worldwide than any other crop and is a close third to rice and corn in total world production. With a production reaching ten times in past five years, India is today the second largest wheat producer in the whole world. Various studies and researches show that wheat and wheat flour play an increasingly important role in the management of India’s food economy. Wheat production is about 70 million tonnes per year in India and counts for approximately 12 per cent of world production. Being the second largest in population, it is also the second largest in wheat consumption after China, with a huge and growing wheat demand. Major wheat growing states in India are Uttar Pradesh, Punjab, Haryana, Rajasthan, Madhya Pradesh, Gujarat and Bihar. All of north is replenished with wheat cultivation.  Contii… Wheat has a narrow geographic land base of production as compared to rice or pulses. Wheat is a temperate crop requiring low temperatures and most of the country is tropical. India’s wheat production increase is driven principally by yield growth and by shift in production from other crops to wheat and an increase in cropping intensity. Among the major factors that affect yield, fertilizer use appears to have less effect in recent years while expansion in irrigated and high yielding variety (HYV) area seem to play a more important role in raising yield. Depending on the population and income growth, poverty alleviation and the rate of urbanization, a demand-supply gap may open at a rate of about 1 to 2 per cent per year, which is equivalent to 0.7 to 1.4, million tonnes of wheat, growing larger over the years. Promoting rapid economic development and income growth in India which embraces the poor and particularly the rural poor, may lead to considerable growth in demand for wheat and thus an expansion in trade opportunities. Geographical Distribution  Classification English Name: Wheat Vernacular Name: Ghehu, S.N.: Triticum aestivum L. Family: Poaceae Plant Type: Erect Herb Use: Staple Food Wheat Plant Morphology Detail Morphology of Wheat grain Classification of wheat 1. Emmer wheat: Triticum dicoccum  This wheat is grown in Maharashtra, Tamil Nadu and Karnataka. It is grown in Spain, Italy, Germany and Russia. It was developed from T. diccoides koru. a wild form. 2. Macaroni wheat: Triticum durum  It is drought tolerant and cultivated in Punjab, M.P., Karnataka, Tamil Nadu, Gujarat, W.B and H.P. It is used for suji preparation. It is grown in Italy, USA, Canada, and Russia. They are descended from emmer wheat. 3. Common bread wheat: Triticum vulgare  It is a typical wheat of alluvial soils of Indo Gangetic plains i.e. Punjab, U.P., Bihar and parts of Rajasthan. Bulk of Indian crop consists of this type. 4. Indian dwarf wheat: Triticum spherococcum  This is found in limited areas of M.P., U.P. of India and in Pakistan. They are characterized by very short and compact heads having shorter grains. This belongs to the club wheat of western countries. 5. Bread Wheat: Triticum aestivum  This is the type presently grown in India in almost all the wheat-growing zones. It is introduced in India by Dr. N.E. Borlaug of Mexico and called as Mexican dwarf wheat. It is the bread wheat. Growth Stages Composition of grains: Bran coat 9 - 10% Embryo 2.5% Starchy endosperm 85 - 86% Aleuronic layer 3 - 4% Chemical composition: Grain Flour Water 13.0 % 12.4 % Protein 11.5 % 10.0% Fat 2.0 % 1.0 % Carbohydrate 7.0 % 7.6 % Fiber 2.0 % 0.3 % others 1.5 % 0.3% Economic Importance Wheat is the staple food for most of the temperate and sub tropical regions of the world.The chief use of wheat is the flour for making bread biscuits, cookies, chapatti, etc. Industrially, it is used in preparation of starch, gluten, malt, and distilled spirit. Wheat bran is rich in protein and used as valuable livestock feed. From straw corrugated board is prepared. Quality of wheat: The protein to carbohydrate ratio of wheat grain is approximately 1:6. The proteins content in wheat include albumins, globulins, glutenins and gliadines. Albumin dissolves in water and coagulates in heated aqueous solution. The other protein forms are insoluble in water and are called gluten. It is the highest in wheat. 16-50 %. Because of gluten wheat flour is used for baking. In wheat milling and baking qualities are the two important aspects, which are considered. Milling quality: It depends on the hard and soft grain. The hard grains are of better quality because of the embryo being easily separated during milling. The flour is mainly obtained from endosperm. Baking quality: In leavened bread where yeast is added to flour, carbon dioxide is produced by the fermentation of carbohydrates. This results in number of bubbles, which increase the volume of dough. The ability of the dough to retain the carbon dioxide during baking helps the rise in the loaf and this is called the strength of flours, which depend upon the gluten in the protein.  Thank you… Thank you…