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A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk. [1] Botanically, it is a type of fruit called a caryopsis . [ 2 ] Wheat berries are eaten as a grain, have a tan to reddish-brown color, and can vary in gluten and protein content from 6–9% ("soft") to 10–14% ("hard").
A friend of his sent him seed from Glasgow in 1842. It is a good yielding wheat, high in quality; an excellent milling wheat. It was grown in Canada from 1860 to 1900, and was the industry standard. Ladoga, 1888. A variety originally from Russia. Early maturing, and the parent of Preston and Stanley. Hard Red Calcutta, 1890. A variety from ...
In the United States, about 40% of the total wheat production is of a strain known as hard red winter wheat, with soft red winter wheat contributing another 15% of the annual wheat crop. There are also winter varieties of white wheat. [4] Soft red winter wheat is also grown in the Canadian province of Ontario, along with white winter wheat. [5]
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It is a hard, bread wheat with straws 0.9 to 1.5 metres tall. [2] From the mid-1800s until the early 1900s, Red Fife was the dominant variety of wheat grown in Canada and the northern United States, prized for its hardiness, rust resistance, yield, and milling and baking qualities. [3]
In the United States, wheat is classified into classes and sub-classes. In classes, wheat is split into eight different groups: hard red spring, hard red winter, soft red winter, durum, hard white, soft white, mixed and un-classed wheat. These classes are further subdivided into five grades (US. No.1-5), [15] with the exception of unclassed wheat.
While mostly similar to the US Hard Red Spring wheat, the classification caused inconsistencies, so Argentina introduced three new classes of wheat, with all names using a prefix Trigo Dura Argentina (TDA) and a number. [75] The grain classification in Australia is within the purview of its National Pool Classification Panel.
With the falling number test, so-called weather- or sprout-damaged wheat or rye, which adversely affects bread-making quality, could be detected at the grain silo intake within a few minutes. Sprouting , or pre-harvest germination , is caused by damp or rainy weather conditions during the final stage of maturation of the crop.