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.