Wheat
I. Topic

Wheat is the ;most widely cultivated of all the cereals.  The gluten content allows wheat to produce bread that is superior to all other grains.

II. Learning Objectives
 
To understand the importance of wheat and appreciate the wide climatic diversity of wheat production.
To learn the major wheat types and their uses.
To understand the climatic and edaphic requirements for wheat production.
To appreciate the role of wheat in crop rotations.

III. Overview

Wheat is the most important of the cereal grains.  Wheat is harvested somewhere in the world every month of the year.  Like to other small grains, wheat can be grown as a summer annual in cool climates and a winter annual in warmer climates.  This is partially responsible for the wide diversity of wheat production, and the fact that it is the largest grain crop grown worldwide.

Wheat is unique because of the property called gluten.  Gluten forms an elastic bubble when wheat flour is heated.  The gas from yeast and baking soda is trapped in the bubble during baking, causing the bread to rise (this is why you have holes in bread).  The bread from wheat is lighter and more palatable than the bread from the flour of other grains.  Wheat flour is also nutritious and contains more protein than other flours.

Wheat can be grown in the summer (spring wheat) or in the winter (winter wheat).  Hard red spring wheat produces the highest quality flour and is grown during the summer in climates too cool for summer annuals (corn/soybeans).  Hard red winter wheat is grown in the winter in areas with warmer temperatures when summer annuals (cotton/sorghum) cannot grow.  Hard red winter wheat is also used for bread flour.  Durum wheat is grown in the same climate as hard red spring, but is used for macaroni and spaghetti.  Soft red winter is grown in the winter in more humid regions like the Southeastern U. S.  Soft red winter is used for biscuit and cracker flour.  Lastly, the white wheats are grown in the Northeast portions of the U. S. and are used for breakfast cereals.

IV. Introduction

1. Wheat is the most widely cultivated of all cereals.

2. In the world, it is one of the four most important food crops along with rice, corn, and sorghum.

3. The gluten content of wheat and its properties are such that it produces bread stuffs which are generally superior to all other grains.

4. The leading countries in acreage and production are:

5. In the U. S., wheat is grown commercially in 42 states.
6. 85% of U. S. production in 
  • Kansas
  • North Dakota
  • Montana
  • Washington
  • Oklahoma
  • Idaho
  • Missouri
  • Colorado
  • Ohio
  • Indiana
CONCEPT
Wheat has such a wide disstribution because it can be grown in the summer in cool places and in the winter in warm temperate climates.
Botany

1. Botanical name (Triticum Aestivum)

2. Normally grown as winter annual.

3. Grows from 1 to 4 ft. high.

4. Can produce l to 100 tillers depending on spacing, soil and climate.  Usually produces 2-6 tillers.
 
5. Has a spike inflorescence. 
  • L spikelet/node
  • 14-17 nodes/spike
  • 2-3 florets/spikelet
  • 25-30 grains/head
!!!!!!!!SIDE NOTE!!!!!!!! 
If you want more info on the botany of wheat...
  .....CLICK HERE!!!!!!!!!!!  
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6. The lemma and palea thresh free from grain.

7. Wheat is self-pollinated and a long day plant.

8. 60 lbs. Bushel (average is usually 58 lbs.)

9. Wheat kernel has a characteristic groove whose depth depends on what type.  It also has hairy tip called the brush.
 
10. The kernel is: 
  • 2.5% germ
  • 9-10% pericarp
  • 85-86% starchy endosperm
  • 3-4% aleurone 
11. Nutritional content: 
  • 63-71% starch
  • 10-15% protein
  • 8-17% water
  • 2-3% cellulose
  • 1.5-2% fat
  • 2-3% sugar
  • 1.5-2% minerals
CONCEPT
  Wheat threshes free (the lemma and palga seed leaves are threshed -removed- from the grain.)  This allows for better milling and gives wheat it's high bucher weight.
12. Endosperm consists of starch grains cemented together by gluten.

Types of Wheat
Acreage
Common wheat 
92.1% 
Club wheat 
2.3% 
 Spelt wheat 
<.1% 
Povlard 
None reported 
Durray 
6.6% 
Emmer 
<.1% 
Einkorn 
<.1% 
Polish 
<.1% 
Market Classes
 
Hard red winter 
59.5% 
Hard red spring 
13.4% 
Soft red winter 
11.5% 
White (including club) 
9.0% 
Amber Durum 
6.6% 
Red Durum 
 
Mixed 
 
CONCEPT
Gluten is critical to wheat flours acceptance at the vest of the bread grains.
!!!!!!SIDE NOTE!!!!!!   
To learn more about wheat... 
...CLICK HERE!!!!!!   
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Hard Red Spring

1. Grown in NC states where winters are too severe for the production of winter wheat.

2. It is the standard wheat for bread flour.

3. Grain is hard in texture.

 CONCEPT
Hard red spring is the premium bread wheat.
Hard Red Winter

1. Adapted to the central and southern Great Plains

2. Grain is hard in texture.

3. As bread wheats, the better varieties of this class are nearly equal to ours.

4. Annual rainfall is less than 35 inches.

 CONCEPT
Hard red winter in grown in the souther portions of the temperate zone in the winter for the cooler temperatures and lower water loss in the winter.
Durum

1. Grown in same general region where hard red spring is grown.

2. Used in making of semolina

3. Grain hard in texture.

Soft Red Winter

1. Grown principally in the eastern states.

2. The western border of this region coincides roughly with the line of a 30 inch average rainfall.

3. Are softer in texture and lower in protein than the hard wheats.

4. Generally manufactured into:

5. Blended with hard red wheats for bread making.
 CONCEPT
Soft red winter grown in the humid warm temperate climate and often is double cropped with a summer annual. (I.E. soybeans)
White Wheats

1. Grown in far western states and the northeast.

2. About 14% consists of varieties of club wheat grown in the northwest.

3. Used principally for:

4. Soft to hard in texture.

5. Usually low in protein.

Uses of Wheat in the U. S.

1. Nearly all wheat in the U. S. made into flour and its accompanying by-products.

2. The grain is produced mainly for human food, but may be fed to farm animals.

3. Wheat fits well in many rotations.  It can be used as companion crop to legumes and other grasses.

4. Other uses include grazing, hay, and soil erosion control.

5. Wheat is more efficient feed than other grains in weight gains/feed unit.  But:

CONCEPT
Wheat is primarly used in human consumptions.  The by-products become feed grains.
Click here for more information on Producing Grains for Human Consumption


Land Preparation

1. Type and amount depends on the crop proceeding wheat.

2. It is desirable to have land prepared considerably in advance of seeding in order to permit settling and accumulation of moisture and nutrients, particularly nitrates.

3. After small grain, the land should be plowed as soon as possible after harvest. 4. Depth of plowing is governed by: 5. After plowing, the land should be disked and harrowed to control weeds and volunteer grain.

6. Most wheat will follow corn or soybeans, therefore, the time of harvest and condition of the land after crop removal will determine the amount of land preparation needed.

Seed and Seeding

1. Wheat is self-pollinated, therefore, the seed will remain true to type as long as there is no mixing.

2. Seed should be stored in a dry bin.  If it becomes wet or if viability has been lowered, the germination should be tested. 3. Standard seeding rates in Virginia are 1-1/2 bu/A. 4. If grown for grazing, plant as early as possible and at rates 30% higher.

5. Most seed sown with a grain drill.

6. Single disc drills most common in Virginia. 7. Plant seed 1-1.5 inches deep, if dry, plant deeper.

8. Wheat should become established before winter.

Cultivation

1. Not necessary unless soil is cracked or plants have heaved.

Harvesting

1. In Virginia, wheat is harvested between June l0 and July 10.

Wheat Production and Historical Yield Diagrams

2. Almost all harvested with combine.

3. Grain can't be stored until the moisture content is below 14%.

4. This can be overcome by windrowing/then combining.

5. When fully developed, it is still around 35% moisture so must wait several more days to combine.

6. Don't combine with heavy green weed infestation.

 CONCEPT
This management is practically the same for all the small grains.


Grain Storage

1. The drier the grain, the lower the temperature the better it will keep.

2. All insects, rodents, and birds should be excluded.

3. By removing weed seed, broken kernels and chafe and other foreign materials, you will improve keeping quality.

4. If moisture too high, artificial drying can be used.

5. In south, insects can be a problem.  Clean bin and use insecticide before filling.

Fertilization

1. Best fertilizer or fertilizer combination depends on soil type, its previous treatment, and climate.

2. In U. S. - 2/3 of all wheat receives commercial fertilizer. Rotations

1. Not a good idea to grow continuous wheat in SE.

2. Wheat fits in many rotations.

3. Wheat is good companion crop for legume establishment. 4. Wheat usually precedes clover which is then followed by corn.  Corn makes best use of legume N.

5. Wheat usually more profitable after soybeans.

6. In Southeast, early maturing wheat and soybeans are double cropped.

7. If wheat follows corn, best to take off as silage in order to permit early preparation of land.

8. Sample rotations:
 
Wheat Soybeans Rye Corn  W.  clover Soybeans 
Wheat  Clover/grass (2 yr.) Corn Crimson clover Soybeans 
Wheat  Soybeans Rye Cotton (with legume between rows) Corn

V. Summary

Since wheat can be grown in both summer and winter seasons, the world production of wheat is very large.  Also, the quality of wheat makes it the most valuable (on a bu. Basis) of the cereals and this further increases the interest and production of wheat.  In warmer climates, wheat is grown very effectively in the winter, allowing a summer annual (soybeans) to be grown in the summer season (double cropping).  Where temperature and growing season are coupled with adequate rainfall throughout the season, wheat has a real potential to increase the cropping system efficiency and profitability.  Wheat likes well drained, fertile soil and has the advantage over corn in areas of lower rainfall and over sorghum in areas of cooler temperatures.

 VI. Self Assessment

 
Why is wheat grown on such large acreage and in diverse environments around the world? 
What are the wheat classes, where are they grown, and how are they grown? 
What characteristics of wheat makes it so valuable and why? 
How does wheat fit into a cropping system?  Compared to corn?  To sorghum?  To soybeans?
Explain the relationship between crop selection and temperature and growing season. 

 

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Last updated January 23, 2008