name any five varieties of hybrid wheat crop
Answers
The hybrid variety of Wheat is Sonalika and Kalyan sona.
The hybrid variety of Rice is Jaya and Ratna.
The hybrid variety of Cauliflower is Pusa shubra and Pusa snowball K-1.
The hybrid variety of Cowpea is Pusa komal.
Answer: Hybrid Wheat is a cross between two, carefully selected, pure lines. Each hybrid variety therefore has genes from both parent varieties.
Explanation: Common wheat (Triticum aestivum), sometimes called “bread wheat,” is the most widely grown species, and yields the flour we buy by the bag. This wheat is the chief ingredient in commercial foods, such as loaf and raised breads, tortillas, doughnuts and cakes, and East Asian noodles.
Durum wheat (Triticum turgidum ssp. durum) is used in most dried pasta and couscous, for raised and flat breads in parts of Europe and the Middle East, and, less often, in the United States for raised breads. Although pasta can be made from common wheat as well, durum pasta predominates and is generally considered higher-quality.
Ancient wheat varieties are currently grown on smaller acreages in the United States than common and durum wheats. Whereas the kernels of the latter two are released from their hulls by threshing, those of ancient wheats remain enclosed in inedible hulls after threshing. Each ancient species occupies a different branch of wheat’s family tree: Spelt (Triticum. aestivum var. spelta) is an older form of common wheat, emmer (farro) (T. turgidum ssp. dicoccoides) is the direct ancestor of durum wheat, and einkorn (Triticum monococcum) is closely related to a wild grass species that played a part in the ancestry of all wheats (see Wheat's Family Tree). These early wheat varieties are now mechanically dehulled, and lend themselves to a variety of products. Some strains of einkorn can make raised bread or pasta. Spelt, too, can create good bread.
Which Wheat Is Most Nutritious?
Whole-wheat products are richer in fiber, minerals, B vitamins and antioxidants than those made from white flour — which, stripped of its nutrient- and fiber-rich germ and bran, provides mostly empty calories (see Whole-Wheat Flour vs. Unenriched White Flour Chart). An extra-nutrient-rich wheat variety processed into white flour will be less nutritious than whole-wheat flour from any run-of-the-mill variety. The long-running Framingham Heart Study in Massachusetts, begun in 1948 and still continuing, found that subjects who ate at least five servings of grains per day, with whole-wheat products prominent, lost more belly fat than those who ate less than five servings of grains.