Bread wheat (Triticum aestivum) belongs to the Poaceae (the Grass family). It is a winter annual herb that is native to Southeast Asia. This herb has been cultivated since the Neolithic age. It is a important crops and comprises three major grains. It was introduced into Japan in the Nara Era (1,300 years ago). Bread wheat grain is used for bread, cake, Japanese wheat noodle, Miso and wheat gluten cake. The self-sufficiency ratio of Bread wheat in Japan is less than 10 percent.