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NALT Concept Space
U.S. Department of Agriculture

NALT Full

Concept information

  1. Plant Production, Gardening
  2. plant products
  3. grain products
  4. wheat products
  5. wheat
  6. wheat classes
  1. Fields of Study
  2. plant products
  3. grain products
  4. wheat products
  5. wheat
  6. wheat classes
  1. Animals, Livestock, One Health
  2. plant products
  3. grain products
  4. wheat products
  5. wheat
  6. wheat classes
  1. Fields of Study
  2. plant products
  3. grain products
  4. wheat products
  5. wheat
  6. wheat classes
  1. Animals, Livestock, One Health
  2. plant products
  3. grain products
  4. wheat products
  5. wheat
  6. wheat classes
  1. Research, Technology, Methods
  2. plant products
  3. grain products
  4. wheat products
  5. wheat
  6. wheat classes
  1. Economics, Trade, Law, Business, Industry
  2. plant products
  3. grain products
  4. wheat products
  5. wheat
  6. wheat classes
  1. Plant Production, Gardening
  2. grain products
  3. grains
  4. small cereal grains
  5. wheat
  6. wheat classes
  1. Fields of Study
  2. grain products
  3. grains
  4. small cereal grains
  5. wheat
  6. wheat classes
  1. Animals, Livestock, One Health
  2. grain products
  3. grains
  4. small cereal grains
  5. wheat
  6. wheat classes
  1. Fields of Study
  2. grain products
  3. grains
  4. small cereal grains
  5. wheat
  6. wheat classes
  1. Animals, Livestock, One Health
  2. grain products
  3. grains
  4. small cereal grains
  5. wheat
  6. wheat classes
  1. Research, Technology, Methods
  2. grain products
  3. grains
  4. small cereal grains
  5. wheat
  6. wheat classes
  1. Economics, Trade, Law, Business, Industry
  2. grain products
  3. grains
  4. small cereal grains
  5. wheat
  6. wheat classes

Término preferido

wheat classes

Tipo

  • Product

Definición

  • Information Wheat classes are determined (1) by the hardness and color of their kernels and (2) by the time of year they are planted and harvested. These factors, along with their protein content and gluten strength, determine their milling and baking characteristics and whether the resulting wheat flours are better suited for making bread, pasta, cake or pastries. Each wheat class represents a separate market.

    Fuente: NAL Thesaurus Staff

    Tipo: Concept definition

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URI

https://lod.nal.usda.gov/nalt/34927

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RDF/XML TURTLE JSON-LD Creado 19/1/06, última modificación 30/11/12