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Related to Emmer wheat: durum wheat, spelt, Einkorn wheat


(hwēt) [AS. hwaete]
Any of various cereal grasses, widely cultivated for its edible grain used in making flour. Wheat preparations and pastas include macaroni, vermicelli, and noodles, which are made from flour and water, molded, dried, and slightly baked. They are easy to digest.


Wheat is composed of the husk or outer coat, which is removed before grinding; bran coats, which are removed in making white flour and contain the mineral substances; gluten, which contains the fat and protein; and starch, the center of the kernel. Refined wheat products do not include the bran and germ, which contain B complex vitamins, phosphorus, and iron.

Individuals who are gluten intolerant (e.g., persons with celiac sprue) cannot digest the protein gluten found in wheat.


a plant used principally for its grain as human food and livestock feed. Wheat by-products of bran pollard, middlings, shorts are a major source of protein supplements for ruminants. Used also to a limited extent as a fodder by grazing the green crop or as green chop. Called also Triticum vulgare.

wheat engorgement
wheat enteropathy
see wheat-sensitive enteropathy.
wheat germ
the embryo of wheat salvaged during the milling process. A rich source of tocopherol, thiamin, riboflavin and other vitamins.
wheat pasture poisoning
a form of hypocalcemic and hypomagnesemic tetany which occurs in cattle and sheep grazed on a green cereal crop. This may be done in a time of feed shortage or as a measure to control excessive growth of the crop. It can also occur when animals are grazed on a cereal crop which has been used as a cover crop to help establish a pasture. See also lactation tetany.
wheat pollard itch
dermatitis caused by the acarid mite suidasia nesbitti.
wheat smut
wheat weevil disease
an immediate immune complex-mediated hypersensitivity pneumonitis of humans caused by inhalation of flour infested with Sitophilus granarius.

Patient discussion about wheat

Q. I am a NIDDM diabetic and my diet primarily consists of items which are prepared using wheat. Hello, I am a NIDDM diabetic and my diet primarily consists of items which are prepared using wheat. I do not eat rice and potatoes as I follow the diet pattern provided by my doctor and it works well for me most of the times. However I feel tempted and could not always stick to the diet that has been prescribed to me. I feel that I need to try eating different items and at the same time do not wish to fall in to a trap. I knew I am trying to go out of the way but I just cannot resist with the existing methodology and wish how I could change the current situation. I get tempted when I go to parties or food festivals and I am being upset. Infact I do love taking sweets and I have not tried anything silly so far. I do not want to take any risk but just wanted to know from the fellow members here that is there any possibility that I could try some sweet? Any suggestions?

A. daronstorm, there are wonderful diabetic cakes that you can eat!! my best friend is diabetic and she is also an excellent cook. she has dozens of different recipes for diabetic cakes and cookies. she uses sugarless sweeteners and also sugarless candies.
here are some links i found just by googling "diabetic desserts" -

More discussions about wheat
References in periodicals archive ?
In one, the emmer wheat was allowed to sprout before being dried and ground into flour.
Hessian fly resistance of the germplasm is derived from PI 94641, an accession of cultivated emmer wheat [T.
Microsatellite tagging of the stripe-rust gene YrH52 derived from wild emmer wheat, Triticum decoccoides, and suggestive negative crossover interference on chromosome 1B.
The biological structure of native populations of wild emmer wheat (Triticum turgidum var.
Genetic diversity of wild emmer wheat in Israel and Turkey.
We found that einkorn and emmer wheats have their own distinct flavors, and there is diversity among varieties.
There is the diploid group of spelts, with 14 chromosomes (2 sets of 7), the tetraploid group of emmer wheats and durum wheats, with 28 chromosomes (4 sets of 7), and the hexaploid group of the true wheats (6 sets of 7).