The Triticum aestivum (or common wheat), among the most important cereals in the world, is a genus of herbaceous plant that matures in spring / summer which, like durum wheat, belongs to the grass or poaceae family.
In soft wheat the ripening of kernels is floury: among the fundamental elements there is gluten, of which a more analyzed parameter is the P / L ratio (quality of gluten); of the soft wheat the W (strength) and the Falling Number (enzyme activity) are further analyzed.
The harvest consists of cutting the plant (harvest) and separating the grains from the straw and chaff (threshing). Generally these two operations are carried out simultaneously with the use of a combine harvester. Moreover, from the cultivation of wheat also comes the straw, used in the stables in addition to the manufacture of paper, and the bran used as animal fodder.
From the soft wheat flour with thin and rounded grains is obtained. Soft wheat, or soft wheat, is omnipresent on our tables in the form of bread, pizza, desserts, egg pasta or baked goods, is a source of carbohydrates, has a high starch content, provides B vitamins and salts minerals.