Clubwheat Flour


Triticum aestivum compactum

This soft grain wheat variety is probably the first of the truly modern wheat strains, having the hexaploid genetics of modern wheat (42 chromosomes).  It has a compact seed head and a high yield.  A very close subspecies from India (Triticum aestivum sphaerococcum) is genetically very close to Club wheat.  Both of these varieties will grow well in poor quality and well drained soils.


The origin of this wheat is not fully understood.  It was used for bread flour in Medieval times and more recently, due to its low gluten content, it has been used for making biscuits and crackers commercially.  It is grown in the USA on the Pacific North West and is also used in Japan for cake making.

Club wheat is a good source of energy and is being used in bio-ethanol production as an organic fuel source.

 

 

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This part of the Bread Pages looks at the The different types of Flour used throughout history.

Einkorn Wheat

Emmer Wheat


Durum Wheat


Spelt Wheat


Khorasan Wheat


Clubwheat


Common Wheat


Oats


Barley


Rye


Maize


Chickpea


Millet


Rice


Buckwheat


Teff


Potato


Beans


Vetch