Bread wheat

Bread wheat, scientifically known as Triticum aestivum, is a major type of wheat used to make bread and many other baked goods. It’s a cereal grain with a tough outer shell that protects the nutritious inner part, called the endosperm. This endosperm provides starch and protein, which are essential for making dough rise and giving bread its structure and texture. Bread wheat is grown globally, adapted to different climates, and cultivated mainly for human consumption. Its versatility and high yield make it one of the most important staple crops in the world’s food supply.