The Varieties of Wheat
There are 6 basic U.S. Classes of Wheat,with
several hundred varieties
of wheatproduced in the United States, all ofwhich fall into one of the six recognizedclasses…
Hard Red Winter Wheat
Wide range of protein content, good milling and baking characteristics. Used toproduce bread, rolls, and to a lesser extent, sweet foods and all-purpose flour.
Hard Red Spring Wheat
Contains the highest percentage of protein, making it excellent bread wheat withsuperior milling and baking characteristics.
Soft Red Winter Wheat
High yielding, but relatively low protein. Used for flat breads, cakes, pastries, andcrackers.
The hardest of all U.S. wheat. Has a very high protein and low gluten content. Usedto make semolina flour for pasta production.
Hard White Wheat
The newest class of wheat to be frown in the U.S. Closely related to red wheat’s(except for color genes), this wheat has a milder, sweeter flavor, equal fiber andsimilar milling and baking properties. Used mainly in yeast breads, hard rolls, bulgur(pre-cooked wheat), tortillas, and oriental noodles. White hard wheat makesexceptionally food bread – a lighter loaf than the hard red wheat.
Soft White Wheat
Used in much the same way as Soft Red Winter Wheat (for bakery products other thanbread). Low protein, but high yielding. Produces flour for baking cakes, crackers,cookies, pastries, quick breads, muffins and snack foods. Exported to Far East Asianregion.
Taken from “The Wheat Grower”, Sep-Oct 1994, as sponsored by the Chicago Board of Grain.