Wheat can be divided into two groups, with awns or bristles, or without awns. Most of the wheat grown in Britain is awnless
but awned wheat, usually called 'bearded wheat', is becoming more common as newer varieties are introduced. These may include varieties that have been bred in  some parts of the world, such as Germany, where bearded wheat is more common.

Wheat can also be divided into 'hard' wheat and 'soft' wheat. Hard wheat, containing more of the gluten proteins gliadin and glutenin produces the 'strong' flour necessary for the dough to rise when bread making.

Soft wheat can be used for baking cakes, pastries and biscuits and for the newer industry of alcohol production.