Any cereal has no so many types and grades as wheat. Each country, except all-widespread grades of wheat, has also the local. Agricultural classification not quite meets with the division accepted by botanists. The characteristic of different grades of wheat is defined by forms of the major vegetative bodies — a stalk and an ear, then distinction in appearance of grains and their chemical composition. Despite a set of attempts to drawing up classification of wheat, the final agreement still did not take place. The presents or actually wheat give a culm elastic and flexible, not segmented at a threshing, the ear on a culm sits tight, grains in it naked and at a threshing easily separate from the flower films fitting them. The second group, polba, is characterized by the return signs, namely: the culm their very fragile, at a threshing easily breaks, the ear also easily comes off a culm, grains are strong fitted by films and separate from them with great difficulty. With these two groups division of wheat on soft and firm, corresponds to reckoning to these groups of turgid wheat (T. turgidum) and Polish wheat (T. polonicum), respectively.
Soft wheat has a culm thin-walled and on all length hollow, English, on the contrary, has a culm thick-walled and above near an ear filled with spongy weight, and solid and Polish wheat is always filled with such weight.
The ear at soft wheat is wider and shorter, than at wheat firm, but at the last external films fit cones much more densely why grains from them on a root are not showered, but are more difficultly allocated at a threshing. The Polish wheat on length of an ear is similar to reed, their films are rather very long that is so characteristic defines this wheat. The big ear of turgid wheats is densely seated by cones and a little unclenched in width.