from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of various annual cereal grasses of the genus Triticum of the Mediterranean region and southwest Asia, especially T. aestivum, widely cultivated in temperate regions in many varieties for its commercially important edible grain.
- n. The grain of any of these grasses, ground to produce flour used in breadstuffs and pasta.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. any of several cereal grains, of the genus Triticum, that yields flour as used in bakery.
- n. a light brown colour, like that of wheat.
- adj. wheaten, of a light brown colour, like that of wheat.
from the GNU version of the Collaborative International Dictionary of English
- n. A cereal grass (Triticum vulgare) and its grain, which furnishes a white flour for bread, and, next to rice, is the grain most largely used by the human race.
from The Century Dictionary and Cyclopedia
- n. Present authority tends to include in one botanical species (Triticum æstivum; T. sativum of some authors) all the forms of cultivated wheat except the one-rowed wheat (see einkorn wheat) and the Polish wheat (see below). For the original application of T. æstivum see summer wheat. Two less important subtypes of T ætivum are spelt (which see) and emmer. The remaining varieties (sometimes combined in a subspecies tenax) are divided into four groups, for which see club, durum, poulard, and vulgare wheat. According to the cerealist of the United States Department of Agriculture the United States may be divided into eight wheat-growing districts: the soft wheat district, mainly the Middle and New England States;
- n. the semi-hard winter wheat district, Ohio to Illinois, Michigan, and a small part of Wisconsin;
- n. the southern wheat district, approximately the Southern States;
- n. the hard spring wheat district, the northern States of the plains;
- n. the hard winter wheat district, the middle States of the plains;
- n. the durum wheat district, the southern States of the plains;
- n. the irrigated wheat district, approximately the Rocky Mountain and Basin States;
- n. the white wheat district, the Pacific coast States.
- n. An inferior wheat mainly fed to chickens: a bearded variety hardy and early.
- n. In the United States, commonly any hard-grained variety of the common wheat. Also flint wheat.
- n. Specifically, a red bearded vulgare variety, a standard in Texas, introduced from the islands of the Mediterranean.
- n. A red winter wheat of the vulgare type grown in Poland and southwest Russia.
- n. A hard-grained, beardless, winter vulgare variety of the United States.
- n. The poulard wheat in some of its forms.
- n. A cereal grain, the product of species of Triticum, chiefly of T. sativum (T. vulgare).
- n. Fagopyrum Tataricum, which is cultivated to some extent in the United States, particularly in the northwest.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a variable yellow tint; dull yellow, often diluted with white
- n. grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
- n. annual or biennial grass having erect flower spikes and light brown grains
Consumers who want the health benefits of whole grains should look for bread that is labeled 100 percent whole wheat,' or failing that, a bread where whole wheat flour, not just wheat flour,' is the first ingredient, said CSPI executive director Michael F. Jacobson.
Siberia a country in which nothing will grow; in some parts there is wheat, and where _wheat_ will not grow _barley_ will, and where _barley_ will not grow _turnips_ will.
_entirely_ of a grain other than wheat, _quick breads of desirable grain and texture may be made without wheat_.
He spoke as follows: I suppose your only interest in wheat is the importance of the wheat in our financial structure.
The world whole has to be in front of the word wheat.
You have used wheat grains, is that what you call wheat berries or is it some new product of wheat?
Our chief supply of starch is obtained from the seed of certain most useful grasses, which we call wheat, oats, barley, rye, rice, and corn, and from the so-called "roots" of the potato.
I ask Stamey what she calls the wheat-like tone of the kitchen cabinets.
Then, I slice them thin, roll in wheat germ or whole wheat flour, and fry with onions and bacon.
The blight was first noticed a month ago with reports it was linked to an infestation of aphids in wheat and fruit trees.
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