Cereals - Bearded Wheat (Triticum aestivum)
Wheat can be divided into two groups, with awns or bristles, or without awns. Most of the wheat now grown in Britain is awnless but awned wheat, usually called 'bearded wheat', is occasionally grown. In some parts of the world, bearded wheat is more common.

Wheat can also be divided into 'hard' wheat and 'soft' wheat. Hard wheat, containing more protein, produces the 'strong' flour used for bread making. The protein is converted into the gluten necessary for the dough to rise. Soft wheat can be used for baking cakes, pastries and biscuits.
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