Triticum
Triticum
Triticum (/trɪˈtiːkəm/), commonly known as wheat, is a genus of grasses in the family Poaceae, native to the temperate regions of the Old World and cultivated for its grain.
Etymology
The term "Triticum" derives from the Latin word for "spelt", a type of wheat. The word is thought to have originated from the Proto-Indo-European root *trig, meaning 'three' to reflect the three grains in each spikelet.
Species
Triticum includes the wild and domesticated species. The major species include:
- Triticum aestivum (Bread wheat)
- Triticum durum (Durum wheat)
- Triticum spelta (Spelt wheat)
Uses
Triticum species are used for various purposes. The most common use is for the production of flour for bread, pasta, and pastries. Some species, like Triticum durum, are used in the production of semolina, a coarse type of flour used in pasta and couscous.
Related Terms
- Gluten: A group of proteins found in wheat and related grains.
- Cereal: A term used to describe the edible grains of the Poaceae family.
- Grain: The seed or fruit of cereal grasses.
See Also
External links
- Medical encyclopedia article on Triticum
- Wikipedia's article - Triticum
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