Vehnänjyvä

Vehnänjyvä, scientifically known as Triticum, refers to the grain or seed of wheat, a staple cereal crop grown worldwide. It is a small, oval-shaped kernel typically ranging in color from golden yellow to brown, depending on the variety and ripeness. The structure of a wheat grain consists of three main parts: the bran, the germ, and the endosperm. The bran is the outer protective layer, rich in fiber and nutrients. The germ is the embryo of the seed, containing essential vitamins, minerals, and healthy fats. The endosperm is the largest part of the grain and serves as the primary source of carbohydrates and protein, particularly gluten, which is crucial for baking.

Wheat grains are harvested from wheat plants, which are annual grasses cultivated in temperate regions across the globe. After harvesting, the grains are typically threshed to separate them from the rest of the plant and then winnowed to remove chaff. They can be stored whole or processed into various forms. The most common processing method is milling, where the grains are ground into flour. Wheat flour is the fundamental ingredient in a vast array of food products, including bread, pasta, cakes, pastries, and cereals. Different types of wheat, such as hard red wheat, soft white wheat, and durum wheat, are used for specific purposes due to variations in their protein and gluten content. Beyond food, wheat also finds applications in animal feed and industrial products.