Wheats
Botanical name: Triticum
Wheats
Botanical name: Triticum
Description
Wheats is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. Leaves emerge from the shoot apical meristem in a telescoping fashion until the transition to reproduction ie. flowering. The last leaf is denser and has a higher photosynthetic rate than other leaves, to supply carbohydrate to the developing ear. Wheats is unusual among plants in having more stomata on the upper (adaxial) side of the leaf, than on the under (abaxial) side. Wheats roots are among the deepest of arable crops. 
Species of Wheats
Durum wheat
Despite its high protein content, durum is not a strong wheat in the sense of giving strength to dough through the formation of a gluten network. Durum contains 27% extractable wet gluten, about 3% higher than in common wheat (T. aestivum L.).
Rivet wheat
The rivet wheat plant is commonly cultivated as durum wheat. Durum wheat is very hardy and suitable for cold climates. Its seeds can be eaten whole or turned into flour. Rivet wheat flour has been traditionally used for pasta and biscuits. The fibers from the plant are also used for making green-toned paper.
Wheat
Wheat (Triticum aestivum) is a grass species that is commercially grown for cereal grain. Approximately 95% of all wheat grown in the world is this species, Triticum aestivum. It has proved well adapted to modern industrial baking, and has replaced many of the other wheat, barley, and rye species.
Bread wheat
Bread wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. Leaves emerge from the shoot apical meristem in a telescoping fashion until the transition to reproduction ie. flowering. The last leaf is denser and has a higher photosynthetic rate than other leaves, to supply carbohydrate to the developing ear. Bread wheat is unusual among plants in having more stomata on the upper (adaxial) side of the leaf, than on the under (abaxial) side. Bread wheat roots are among the deepest of arable crops.
Scientific Classification
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