İngilizce-Türkçe-Almanca sözlük

1. i. buğday. bugday. buğday. buğday. i. buğday. buğday.
2. buğday.
3. buğday. buğday fidanı.

Etymology : Middle English whete, from Old English hw[AE]te; akin to Old High German weizzi wheat, hwIz, wIz white; more at WHITE
Pronunciation : 'hwEt, 'wEt
Function : noun
Date : before 12th century

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1. cereal grass cultivated for its edible grains; edible grain of the wheat plant that is used in the production of flour and flour products. wheat\wheat\ (hwēt), n. [oe. whete, as. hw&aemacr;te; akin to os. hwēti, d. weit, g. weizen, ohg. weizzi, icel. hveiti, sw. hvete, dan. hvede, goth. hwaiteis, and e. white. see: white.] (bot.) 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.note: of this grain the varieties are numerous, as red wheat, white wheat, bald wheat, bearded wheat, winter wheat, summer wheat, and the like. wheat is not known to exist as a wild native plant, and all statements as to its origin are either incorrect or at best only guesses.
2. A cereal grass and its grain, which furnishes a white flour for bread, and, next to rice, is the grain most largely used by the human race. 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.
3. 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.