Wheat Classification & Morphology

Wheat

Wheat (Triticum spp.) Is a group of cereal crops of millet tribe rich in carbohydrates. Usually used to produce wheat flour, animal feed, or fermented to produce alcohol.

Classification Wheat is the staple food of man, animal feed and industrial materials that use carbohydrates as raw materials. Wheat can be classified based on the texture of wheat seed (kernel), the color of seed coat (bran), and the planting season. Based on the texture of kernels of wheat are classified into hard, soft, and durum. Meanwhile, based on the color of bran, wheat is classified into red (red) and white (white). For the season, divided into winter wheat (winter) and spring (spring). However, in general, wheat is classified into hard wheat, soft wheat and durum wheat.

T. aestivum (hard wheat) T. aestivum is the species most widely grown wheat in the world and is widely used as raw material for making bread because it has high protein content. This wheat has the characteristics of the outer skin is brown, hard seeds, and high-powered water absorption. Each grain consists of two to five grains.

T. compactum (soft wheat)  T. compactum is a different species and only slightly planted. Each grain consists of three to five fruits, are white to red, soft seeds, helpless low water absorption and low-yield protein. Wheat types are usually used to make biscuits and sometimes make the bread.

T. durum (durum wheat) T. durum wheat, which is kind of special. Key features of this wheat is the inside (endosperm) which is yellow, not white, like the kind of wheat seeds in general and have a little harder, and have brown skin. This type of wheat used to make pasta products, such as macaroni, spaghetti and other pasta products.

Seed morphology In general, the kernel shape ofal with 6-8 mm long and 2-3 mm in diameter. Like other types of cereals, wheat has a hard texture. Seeds of wheat consists of three parts, namely the skin (bran), the endosperm, and the institution (germ). Sections of skin from wheat seeds was not easy to separate because it is an integral part of a grain of wheat but this skin can usually be separated through the milling process.

Bran

Wheat bran is the outer skin and there are as many as 14.5% of the total wheat. Bran is made up of 5 layers of the epidermis (3.9%), epikarp (0.9%), endokarp (0.9%), Testa (0.6%), and aleurone (9%). Bran has a larger than granulation pollard, and having a protein content and high fiber content so that both consumed large livestock. Epidermis is the outermost part of wheat seeds, which contain lots of dust when exposed to water will be tough and not easily broken. This phenomenon is utilized in milling wheat into flour so that the epidermal layer contained in wheat seed is not destroyed and littered the flour produced. Most proteins contained in the bran is a soluble protein (albumin and globulin).

Endosperm

Endosperm is the largest part of a grain of wheat (80-83%) that contains a lot of protein, starch, and water. In the milling process, this section will be taken as much as possible to convert into flour with a certain level of refinement. In this section there are also substances that it implies the ashes will be smaller when approaching the core and will be even greater if close to the skin.

Institution

Found on wheat seed Institute of 2,5-3%. Institution is the reserve food which contains many fat cells and there are parts that are still alive even after harvesting. All around there are parts that are still alive a few molecules of glucose, minerals, proteins, and enzymes. In good condition, which will occur germination of wheat seeds will grow into a new wheat crop. Germination is one thing to be avoided at this stage of wheat seed storage. Germination is influenced by several factors, including conditions of high humidity, relatively warm temperatures and abundant oxygen content.