- The seed of a plant, Triticum aestivum, which is the most important food grain of the developed world. Used, when ground into flour and processed, to make bread, pastry and cakes, as a thickening agent and for a multitude of other uses. Also used as an animal feedstuff. Alternatively it can be cooked whole, dried and cracked to form another food staple. It contains roughly 85 per cent endosperm, 13 per cent bran and 2 per cent wheat germ.
- noun a grain harvested in temperate regions from a widely cultivated cereal plant, used for making flour for bread, pasta, and other foods
Origin & History of “wheat”
Wheat is etymologically the ‘white’ grain. The word comes from prehistoric Germanic *khvaitjaz (source also of German weizen, Dutch weit, Swedish hvete, and Danish hvede), which was derived from a variant of the base *khwīt-, source of English white. It alludes to the ‘white’ flour produced by grinding the grain.