wheats

简明释义

英[wiːts]美[wiːts]

n. [作物]小麦（wheat 的复数形式）

英英释义

单词用法

同义词

反义词

例句

1.Following eachother they set out after men who worked in the fields and delievers the food, men who reaped wheats in Nangang.

相互跟随给在田里劳动的人送去饭食，收割小麦的男子都在南冈。

2.Stopping on a small wooden bridge, I look across at the patch of green on the opposite hill. Over there grasses have withered, and only wheats are sprouting on the wintry land.

我停在一架小木桥上，眺望着对面山上的一片绿色，草已经枯萎了，惟有新生的麦，占有着冬天的土地。

3.We raised two wheats last year.

去年我们种了两种小麦。

4.The relations among the indexes of tempered wheat a nd untempered wheat are analyzed after comparing the quality of all kinds of tem pered wheats and untempered wheats.

通过对同种小麦的润麦品质和未润麦品质分析对比，分析了各项指标的相关性，得出在特殊情况下可以采用未润麦品质分析代替润麦品质分析的结论。

5.Probes into reason wheat forms two embryo; Reveae value of the theory and application of wheats two embryo.

初步探讨了小麦双胚形成的原因，揭示了小麦双胚苗的理论意义和应用价值。

6.Wheats, vegetables and fruits all get ripe.

小麦、蔬菜、水果都熟了。

7.Different wheats have varying amounts of gluten but plain flour on the market can be used for bread making, cakes and biscuits.

不同小麦的面筋含量不同，而市场上的普通面粉可以用来制作面包、蛋糕和饼干。

8.This study provided with scientific basis and direction for parents choice of breeding practice and quality choice of offspring material in wheats of Huanghuai region.

这些研究结果为黄淮麦区小麦品质改良的亲本选配及后代材料品质筛选提供理论指导和参考。

9.Some wheats and ryes tiller freely.

有些小麦和裸麦大量分蘖。

10.Different varieties of wheats are used to make pasta and noodles.

不同品种的wheats被用来制作意大利面和面条。

11.Farmers use crop rotation to maintain healthy soil for growing wheats.

农民采用轮作来保持土壤健康，以便种植wheats。

12.The mill produces flour from wheats that are harvested in the summer.

这家磨坊生产的面粉来自于夏季收获的wheats。

13.The quality of wheats can greatly affect the taste of baked goods.

wheats的质量会极大影响烘焙食品的口味。

14.Farmers are planting more wheats to meet the growing demand for bread.

农民正在种植更多的wheats以满足对面包日益增长的需求。

作文

Wheat is one of the most important staple crops in the world, providing a significant source of food for billions of people. Among the various types of wheat, there are two main categories: hard and soft. Hard wheats (硬小麦) are typically used to make bread due to their high protein content, while soft wheats (软小麦) are better suited for pastries and cakes because they contain less protein. This distinction is crucial for bakers and food manufacturers who need to select the right type of wheat for their products.The cultivation of wheats (小麦) dates back thousands of years, with evidence suggesting that it was first domesticated in the Fertile Crescent region of the Middle East. Over the centuries, farmers have developed various strains of wheats (小麦) to adapt to different climates and soil conditions, resulting in a wide array of wheat varieties available today. Some of the most common types include durum wheat (硬粒小麦), which is often used for pasta, and spring wheat (春小麦), which is planted in the spring and harvested in late summer.The global demand for wheats (小麦) continues to rise, driven by population growth and changing dietary preferences. Countries like China, India, and the United States are among the largest producers of wheats (小麦), contributing significantly to the world's supply. However, the production of wheats (小麦) is not without challenges. Climate change, pests, and diseases can severely impact crop yields, making it essential for farmers to adopt sustainable agricultural practices.In addition to its nutritional value, wheats (小麦) also play a vital role in the economy. The wheat industry supports millions of jobs worldwide, from farmers and millers to bakers and retailers. Moreover, wheat trading is a significant part of the global market, with countries exporting and importing wheats (小麦) to meet their food security needs.Furthermore, the versatility of wheats (小麦) allows it to be processed into a variety of products, including flour, bread, pasta, and even beer. Flour made from wheats (小麦) is a key ingredient in many recipes, serving as the foundation for countless baked goods. The ability to transform wheats (小麦) into different forms makes it an invaluable resource in the culinary world.As we look to the future, it is crucial to continue researching and developing new wheat varieties that can withstand environmental stressors and provide higher yields. Innovations in biotechnology and agricultural practices may hold the key to ensuring a stable supply of wheats (小麦) for generations to come. By investing in sustainable farming methods and supporting local farmers, we can help secure the future of this essential crop.In conclusion, wheats (小麦) are more than just a food source; they are a cornerstone of global agriculture and economy. Understanding the importance of wheats (小麦) in our daily lives highlights the need for responsible cultivation and consumption practices. As consumers, we can make informed choices that support sustainable agriculture, ensuring that wheats (小麦) remain a vital part of our diets and economies for years to come.

小麦是世界上最重要的主食作物之一，为数十亿人提供了重要的食物来源。在各种类型的小麦中，主要分为两大类：硬小麦和软小麦。硬小麦通常用于制作面包，因为其高蛋白含量，而软小麦则更适合用于糕点和蛋糕，因为它们含有较少的蛋白质。这种区别对面包师和食品制造商至关重要，他们需要选择合适类型的小麦来生产产品。小麦的种植可以追溯到几千年前，有证据表明它最早是在中东的肥沃新月地区驯化的。几个世纪以来，农民们开发了各种小麦品种，以适应不同的气候和土壤条件，导致今天有多种小麦品种可供选择。一些最常见的类型包括硬粒小麦，通常用于制作意大利面，以及春小麦，在春季播种，夏末收获。全球对小麦的需求持续上升，这主要是由于人口增长和饮食偏好的变化。中国、印度和美国是小麦的主要生产国，对全球供应贡献显著。然而，小麦的生产并非没有挑战。气候变化、害虫和疾病可能严重影响作物产量，因此农民必须采取可持续的农业实践。除了营养价值外，小麦在经济中也发挥着重要作用。小麦产业支持全球数百万个就业岗位，从农民、磨坊工人到面包师和零售商。此外，小麦贸易是全球市场的重要组成部分，各国通过出口和进口小麦来满足其粮食安全需求。此外，小麦的多功能性使其能够被加工成多种产品，包括面粉、面包、意大利面甚至啤酒。用小麦制成的面粉是许多食谱中的关键成分，作为无数烘焙食品的基础。将小麦转化为不同形式的能力使其在烹饪界成为一种宝贵的资源。展望未来，继续研究和开发能够抵御环境压力并提供更高产量的新小麦品种至关重要。生物技术和农业实践的创新可能是确保未来几代人稳定小麦供应的关键。通过投资可持续农业方法和支持当地农民，我们可以帮助确保这一重要作物的未来。总之，小麦不仅仅是一种食物来源；它是全球农业和经济的基石。理解小麦在我们日常生活中的重要性突显了负责任的耕作和消费实践的必要性。作为消费者，我们可以做出明智的选择，支持可持续农业，确保小麦在未来几年仍然是我们饮食和经济的重要组成部分。