Unfortunately the article does not identify precisely the "miracle" wheat.

"Triticum turgidum" is ambiguous, because this wheat species has many different subspecies, with very different characteristics.

There are 2 important subspecies of "Triticum turgidum", emmer wheat, which was 1 of the 3 cereals domesticated at the beginning of the Neolithic (barley, einkorn wheat and emmer wheat), and durum wheat (a.k.a. pasta wheat or macaroni wheat), which was produced from emmer wheat by a genetic mutation, several thousand years after domestication.

From the article, it is not clear if the discussed wheat is just some cultivar of emmer wheat or it belongs to a more exotic subspecies of "Triticum turgidum".

Any references from the Bible are unlikely to describe anything else but some variety of emmer wheat.

While most wheat-based food is nowadays produced from either hexaploid bread wheat or tetraploid durum wheat, there are on the market various niche products (e.g. some kinds of biscuits) made from spelt wheat, emmer wheat or einkorn wheat (though the product labels frequently confuse the hexaploid spelt wheat with the tetraploid emmer wheat).