Fig. 5From: Heritage of the Anatolian geography: registered varieties of ancestral wheat (siyez, gacer, and menceki)Processes of Gacer wheat a gacer ears, b gacer grains, c gacer flour, d gacer bread. Gacer wheat a is harvested (b) after it is grown and used for many different purposes. Flour obtained from this wheat is generally preferred more in unleavened dough products (c, d)Back to article page