Wheat (Triticum spp.)Belderok, Bob & Hans Mesdag & Dingena A. Donner. (2000) Bread-Making Quality of Wheat. Springer. p.3. ISBN 0-7923-6383-3. is a domesticated grass from the Levant that is cultivated worldwide. Globally, wheat is an important human food, its production being second only to maize among the cereal crops; rice ranks third. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; cookies, cakes, pasta, noodles and couscous;Cauvain, Stanley P. & Cauvain P. Cauvain. (2003) Bread Making. CRC Press. p. 540. ISBN 1-85573-553-9. and for fermentation to make beer,Palmer, John J. (2001) How to Brew. Defenestrative Pub Co. p. 233. ISBN 0-9710579-0-7. alcohol, vodkaNeill, Richard. (2002) Booze: The Drinks Bible for the 21st Century. Octopus Publishing Group - Cassell Illustrated. p. 112. ISBN 1-84188-196-1. or bio

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z # TAGS