wheat

(Gıda) Yarma, kaynatılmış ve kurutulmuş buğdayın dibeklerde dövülerek kabuğunun ayırt edilmesi sonucunda ortaya çıkan ürün. Anadolu'da keşkek yapımında kullanılır. Kışlık yiyecektir

made from wheat

buğdaydan yapılmış

red wheat

Kırmızı buğday

shredded wheat

rendelenmiş buğday

spinach wheat soup

ıspanaklı buğday çorbası

wild wheat

yabani buğday

cone wheat

(Botanik, Bitkibilim) ingiliz buğdayı

cracked wheat

yarma buğday

polish wheat

(Tarım) polonya buğdayı

spring wheat

yaz buğdayı

Английский Язык - Английский Язык

Определение wheat в Английский Язык Английский Язык словарь: any of several cereal grains, of the genus Triticum, that yields flour as used in bakery; a light brown colour, like that of wheat
wheat colour:.; wheaten, of a light brown colour, like that of wheat; {n} bread-corn, the finest of grains; (Triticum) The grain of a cereal grass used in the form of flour for white bread, cakes, pastries, etc ; the plant which bears the edible grain in dense spikes; a grain used for making flour & into bread; Wheat, in so far as the C S G A regulations are concerned, covers all kinds of Wheat (spring, fall sown and durum); There are over 30,000 varieties of this ubiquitous grain Cultivated for over 6,000 years, wheat is second only to rice as a grain staple Wheat contains more gluten than other cereals, making it an excellent choice for breadmaking; a light yellow; is the world's largest cereal grass crop, with its thousands of varieties Wheat berries are simply whole grain wheat They are big, chewy, and take about an hour to cook Once cooked, they can go in salads, soups, and in mixed-grain dishes They are also great kneaded into bread, providing welcome texture Wheat bran, the exterior layer of the grain, is rich in fiber; {i} cereal grass cultivated for its edible grains; edible grain of the wheat plant that is used in the production of flour and flour products; a cereal grain that yields white flour as used in bakery; one of the earliest cultivated grains It bore the Hebrew name hittah, and was extensively cultivated in Palestine There are various species of wheat That which Pharaoh saw in his dream was the Triticum compositum, which bears several ears upon one stalk (Gen 41: 5) The "fat of the kidneys of wheat" (Deut 32: 14), and the "finest of the wheat" (Ps 81: 16; 147: 14), denote the best of the kind It was exported from Palestine in great quantities (1 Kings 5: 11; Ezek 27: 17; Acts 12: 20); annual or biennial grass having erect flower spikes and light brown grains; grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour annual or biennial grass having erect flower spikes and light brown grains; Biblical reference; the word of God/Lord; Wealth; A cereal which is used in addition to, or instead of, malted barley as a source of fermentable sugar in beer production; grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour; Wheat is a cereal crop grown for food. Wheat is also used to refer to the grain of this crop, which is usually ground into flour and used to make bread. farmers growing wheat, corn, or other crops. wheat flour. to separate the wheat from the chaff: see chaff. Any of various cereal grasses in the genus Triticum of the Poaceae (or Gramineae) family, one of the oldest and most important of the cereal crops. More of the world's farmland is devoted to wheat than to any other food crop; China is the largest wheat producer. The plant has long, slender leaves, hollow stems in most varieties, and flowers grouped together in spikelets. Of the thousands of varieties known, the most important are T. aestivum, used to make bread; T. durum, used in making pasta; and T. compactum (club wheat), a softer type used for cake, crackers, cookies, pastries, and household flours. Winter wheat (sown in fall) and spring wheat (sown in spring or, where winters are mild, sometimes fall) are the two major types. The greatest portion of wheat flour is used for breadmaking. Small quantities are used in the production of starch, malt, gluten, alcohol, and other products. Inferior and surplus wheats and various milling by-products are used for livestock feeds; A cereal grain that yields a fine white flour The name includes any of various grasses of the genus Triticum Modern wheat is a domesticated form of bread wheat See Einkorn, Emmer, Spelt, Barley; A species or variant of wheat; A cereal grass (Triticum vulgare) and its grain, which furnishes a white flour for bread, and, next to rice, is the grain most largely used by the human race; corn
wheat bisk: A conglomeration of cereal fibres in lozenge form
wheat bisks: plural form of wheat bisk
wheat flour: Exact synonym of flour
wheat germ: embryo or nucleus of the wheat kernel
wheat penny: A US one cent coin produced from 1909 to 1959, having a portrait of Abraham Lincoln on the obverse and a pair of ears of wheat on the reverse
wheat-grass: (Botanik, Bitkibilim) Any of a genus (Agropyron) of perennial grasses including some which are important pasture, hay, or turf grasses
wheat berry: a grain of wheat
wheat berry: grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
wheat bread: A bread made from a mixture of white and whole-wheat flours
wheat field: a field planted with wheat
wheat flag smut: fungus affecting leaves and stems of wheat
wheat flour: flour prepared from wheat
wheat future: wheat bought or sold at an agreed price for delivery at a specified future date
wheat germ: It is the inner part of the wheat kernel It is a concentrated source of vitamins, minerals, and protein It adds a nutty flavor to baked goods and can be sprinkled over breakfast cereals, yogurt, or fruit
wheat germ: {i} nucleus of the wheat kernel ground finely and used in foods as concentrated source of vitamins
wheat germ: The tiny nucleus of the endosperm (the inner part of the wheat kernel without the outer bran) Wheat germ has a nutty flavor and is a concentrated source of oil, vitamins, minerals and protein Used to add nutrients to various foods
wheat germ: The vitamin-rich embryo of the wheat kernel that is separated before milling for use as a cereal or food supplement
wheat germ: Rich in vitamins A, D and most importantly E Nourishing to the skin and used in massage oils to extend shelf life
wheat germ: embryo of the wheat kernel; removed before milling and eaten as a source of vitamins
wheat germ: The oily embryo of the wheat grain, the part that sprouts It contains two thirds of the grain's thiamin, a fourth of its riboflavin and a fifth of its pyridoxine It can be bought by the bottle, sprinkled over cereals, mixed into veggie burgers, or baked into a variety of breads and cookies Wheat germ can turn rancid quickly and should be kept refrigerated
wheat gluten: gluten prepared from wheat
wheat rust: A disease of wheat and other grasses caused by the rust fungus Puccinia graminis; also, the fungus itself
wheat rust: rust fungus that attacks wheat
wheat sawfly: A small European sawfly (Cephus pygmæus) whose larva does great injury to wheat by boring in the stalks
wheat sawfly: Any of several small American sawflies of the genus Dolerus, as D
wheat sawfly: Pachynematus extensicornis, whose larvæ feed chiefly on the blades of wheat; called also grass sawfly
wheat sawfly: arvensis, whose larvæ injure the stems or heads of wheat
wheat sawfly: sericeus and D
wheat scab: a disease of the heads of wheat plants
wheat-germ oil: {i} yellow unsaturated oil extracted from the wheat germ and is a rich source of vitamin E
whole-wheat: made from whole-wheat flour
whole-wheat: made from all the constituents of the wheat grain
whole wheat: whole wheat flour or bread uses all of the grain, including the outer layer British Equivalent: wholemeal
whole wheat bread: dark bread: bread made with whole wheat flour
whole wheat flour: Gehun atta Flour
whole wheat flour: Regular whole wheat flour used in bread-making is ground from hard winter wheat and contains a high degree of gluten Gluten gives the flour the ability to absorb more liquid, which helps the dough to rise Whole wheat pastry flour is made from softer grains and contributes to a finer texture in baking muffins and cookies Avoid using white flour when possible because it has been processed, or substitute a portion with whole wheat flour Whole wheat goods should be bought over their refined counterparts
whole wheat flour: White flour has had the germ and bran removed; whole wheat flour contains both It is nutritionally superior and has a stronger flavor The ground germ contains oil which can grow rancid and bitter So store carefully (in the freezer if you have room)
whole wheat flour: flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage)
whole-wheat: grains of wheat which are still in their shells
whole-wheat bread: bread made out of whole wheat
whole-wheat flour: flour made out of whole wheat kernels
Cream of Wheat: Alternative capitalization of cream of wheat
cow-wheat: Any of several flowering plants in the genus Melampyrum
cracked wheat: Wheat grain that have been cut or crushed without further milling
cream of wheat: malt-o-meal
cream of wheat: semolina pudding
cream of wheat: a hot breakfast cereal or porridge made with farina (ground wheat) or semolina
never eat Shredded Wheat: A mnemonic used to learn the parts of the compass
separate the wheat from the chaff: to select only that which is of value
sort the wheat from the chaff: Alternative form of separate the wheat from the chaff
winnow the wheat from the chaff: Alternative form of separate the wheat from the chaff
crested wheat-grass: (Botanik, Bitkibilim) Either of two Eurasian grasses (Agropyron cristatum or A. desertorum syn. A. sibiricum) that are grown in the U.S. for forage and for erosion control
red wheat: A wheat that has red grains
shredded wheat: Shredded wheat is a breakfast cereal made from whole wheat. It comes in two sizes, bite sized (3⁄4 × 1 in), and full size, which may be broken into small pieces before milk is added
winter wheat: Wheat planted in the autumn and harvested the following spring or early summer
common wheat: widely cultivated in temperate regions in many varieties for its commercially important grain
cracked wheat: Whole wheat grains that have been cut or crushed into smaller pieces
cracked-wheat bread: bread made with cracked wheat that has been ground fine
durum wheat: wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America
germinated wheat: {i} wheat which has begun to sprout
puffed wheat: puffy wheat berries
soft wheat: wheat with soft starch kernels used in pastry and breakfast cereals
wild wheat: type of wheat that developed from domestic wheat, wheat that grows in the wild
wild wheat: found wild in Palestine; held to be prototype of cultivated wheat

wheat

Турецкое произношение

hwit

Произношение

/ˈhwēt/ /ˈhwiːt/

Этимология

[ 'hwEt, 'wEt ] (noun.) before 12th century. Middle English whete, from Old English hwǣte, from Proto-Germanic *hwaitijaz (cf. West Frisian weet, Dutch weit, German Weizen), from *hwītaz 'white'. More at white. For semantic development, compare Welsh gwenith 'wheat', from gwenn 'white'.