Wheat is a genus of wheat (scientific name: Triticum) plants, is a widely cultivated throughout the world, originally originated in the Middle East in the fertile New moon region, and later spread to Europe and Central Asia. Wheat is one of the three major grains (maize, rice and wheat), and almost all of its production is eaten, with only one sixth used as feed. The taste of wheat is not good directly, so wheat is mainly ground into flour to make processed foods, which is the staple food in Europe, Asian countries and northern China. Among them, common wheat is suitable for making bread, durum wheat is suitable for making macaroni. In 2013, wheat was the third most productive food crop in the world (713 million tonnes), after maize (844 million tonnes) and rice (745 million tonnes).

Wheat is an annual or annual herb. Culm hollow or base pith, tillering; The stem has 4 to 7 segments, and the number of effective tillers is related to the soil and fertilizer environment. Leaf intergrowth linear, leaf tongue and ear are very small; Spikes erect, spikes continuing without breaking; The spikelet is solitary, containing 3-5 (~ 9) flowers, and the upper flowers are sterile, so usually 1 spikelet has only 2 caryopsis, which is mainly self-pollinating. Leathery, oval to oblong, with 5 to 9 veins; Dorsal ridge; Lemma ship-shaped, base without basal plate, shape, color, length of pilose and awns vary with variety.

Wheat grain is caryopsis without inner lemma; Caryopsis average about 8 mm long, oblong, apically hairy, ventral with deep longitudinal sulcus, not gluing to lemma and shedding easily. The caryopsis structure from outside to inside is: pericarp, seed coat, nucellar layer, aleurone layer, germ and endosperm.

Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin and so on. Due to different varieties and environmental conditions, the nutritional composition is different. From the point of view of protein content, wheat grains grown in continental arid climate areas are hard and transparent, containing high protein, up to 14 ~ 20%, gluten is strong and elastic, suitable for baking bread; Wheat grains born in humid conditions contain 8 ~ 10% protein, soft wheat grains, poor gluten, it can be seen that the influence of geographical climate on the product formation process is very important.