Young Brunette Girl With A Flower Wreath On The Wheat Field

• Grain color (red, white or amber). Many wheat varieties are reddish-brown due to phenolic compounds present in the bran layer which are transformed to pigments by browning enzymes. White wheats have a lower content of phenolics and browning enzymes, and are generally less astringent in taste than red wheats. The yellowish color of durum wheat and semolina flour made from it is due to a carotenoid pigment called lutein, which can be oxidized to a colorless form by enzymes present in the grain.
Major cultivated species of wheat
• Common wheat or Bread wheat (T. aestivum) – A hexaploid species that is the most widely cultivated in the world.