Bread wheat, scientifically known as Triticum aestivum, is a type of cereal grain that is widely cultivated for its seeds, which are ground into flour. This flour is a key ingredient in many baked goods, including bread, pasta, and pastries. Bread wheat is known for its high gluten content, which gives dough its elasticity and helps it rise during baking. Originating in the Fertile Crescent of the Middle East, bread wheat has become one of the most important crops globally. It thrives in temperate climates and is grown in various regions, including North America, Europe, and Asia. Its versatility and nutritional value make it a staple food for billions of people.