A type of grass cultivated as an annual plant, primarily grown in fields, whose seeds are ground into flour and used as a fundamental ingredient for staple foods like bread and noodles across the globe.
A key cereal grain believed to have originated in Western Asia, known for its various cultivars, it typically grows to about 80 centimeters in height and is characterized by its narrow leaves and the flowering spike that emerges in late spring, featuring an arrangement of spikelets.
A significant agricultural crop that can be sown in either autumn or spring, recognized for its adaptability to different environments, and utilized not only in the production of flour for food but also in creating products such as miso, soy sauce, and animal feed, with its stalks repurposed for straw crafts and bedding.
Example:
この小麦は粉にされる。
A finely milled powder made from the seeds of the wheat plant, used as a fundamental ingredient in various foods such as bread, noodles, and pastries, classified based on its gluten content into categories suitable for different culinary applications.
A staple baking ingredient derived from grinding wheat grains, utilized in diverse recipes, including pasta and baked goods, where its physical and chemical properties influence the texture and structure of the final product.
Example:
麺はふつう小麦粉から作られる。
A rich, shiny light brown color resembling the hue of ripe wheat grains, often used to describe healthy, sun-kissed skin.
A warm, golden brown shade that conveys a sense of vitality and is typically associated with a well-tanned complexion.
A smooth, tan color that evokes images of nature and warmth, frequently used in fashion and aesthetics to suggest a healthy appearance.
Example:
私はこんがりと小麦色に日焼けした。