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Wheat. Any of the many varieties of the cereal grass species, Triticum aestivum, and their grain (q.v.). It is the principal cereal used in bread (q.v.) production because of the unique properties of its proteins (q.v.) which, when the grain is ground into flour (q.v.) and mixed with water, form the gluten (q.v.) that is needed to produce a light, aerated crumb (q.v.) structure in the baked loaf.