What are the different types of wheat?

What are the dierent types of wheat?

DIFFERENTTYPESOFWHEAT

First,wheatisprimarilyclassiedaccordingtoitsgrowingseason

WinterWheat–plantedinthefall,harvestedinthespring,comprisesapproximately75% ofwheatgrownintheUS

SpringWheat–plantedinthespring,harvestedinlatesummerorearlyfall

Beyondthegrowingseason,wheatisfurthercategorizedaccordingtoitshardness(hard/soft), color(red/white)andshapeofitskernel.Intheend,we’releftwiththefollowingsixtypesof wheat:

Theproteincontentofthewheatiswhatprimarilydetermineswhatthewheatwillbeusedfor andthegreatertheprotein,thegreatertheelasticityofthedoughwillbe.

Hardredwinterandhardredspringcontainthehighestpercentagesofproteinaremost oftenusedingoodsrequiringsize,likebreadsandrolls

Hardwhiteandsoftwhitecontainthelowestpercentagesofproteinandbestsuitedfor bakedgoodslikecakes,cookies,crackers,pastriesandmufns

Thecolorofthewheatplaysaparttooandasyoumayhavealreadyguessed,redwheatisdarker thanwhitewheat.Redwheatalsohasastronger,morebitteravorthanwhite.Thisisn’tabigdeal formanyofushomebakers,butitisabigdealwhenyou’reabigmanufacturertryingtocreatea productthat’svisuallyappealingtoyourconsumer

Softredwinterisoftenusedinblatantlyobviousbrowncrackersandatbreads.These areoftenmarketedas“wholegrain”crackersandsuch

Softwhiteisusedingoodswhenmanufactureswanttheitemtolookandtaste“white,” butbeabletoclaimashealthywithwheat.Oneexampleofthisaremufns“madewith whitewheat”

FLOURS

Generallyspeaking,thenutritionalprolesofthegrainsdonotdiffermuchbeyondtheprotein. Essentially,youcouldswaponewheatforanotherandthenutrition(excepttheprotein)would remainfairlyconsistent.That’swhyyou’llndmanypeopleusingwhitewheatforbreadathome whenthey’retryingtoweantheirfamiliesawayfromprocessedwhiteour

Buttheonlytimeyou’regetting100%wholewheatiswhenthelabelliterallysays“100%whole wheat”or“100%whitewholewheat,”inwhichcasetheonlydifferenceisthecolor,harvesting seasonandproteincontent Therearemanyotheroursthataren’t100%wholewheatthough So then,whataretheymadeof?

All-PurposeFlour.80%hardredwheat,20%softredwheat.Rememberthatthisismade onlyfromtheendosperm,whichhasverylittle(ifany)nutrientsandverylittlecolor,since thegermandbranarenaturallydarker.Rememberthatall-purposeourtendstobe bleachedandenriched

BreadFlour Mostvarietiesaremadefromhardredspringwheat,sinceitcontainsthe highestlevelofproteinandbreadourisidealforbread.Thisisalsomilledonlyfromthe endosperm,sothereislittle,ifany,nutrition Breadouralsotendstobebleachedand enriched.

CakeFlour Usuallyderivedfromsoftwhitewheat,butagainonlyfromtheendosperm

PastryFlour Withaslightlyhigherpercentageofproteinthancakeour,thisislikely derivedfromtheendospermofhardwhitewheat.

Self-RisingFlour Acombinationofall-purposeour,bakingpowderandsalt Not recommended,sincetheall-purposeourislikelybleachedandthere’snocontrolover

thequantityofbakingpowderandsaltinthemixture(whichmakesusingitinarecipe thatcallsforbothingredientsnearlyimpossible) Plusthebakingpowdercanbecome ineffectiveinhumidclimates.

Stone-GroundWholeWheatFlour Madetheoldfashionedwaywithstonesgrindingthe wheatberriesinsteadofsteelmills Breadconnoisseursclaimstone-groundourretains morenutrientsthansteelmilledbecausetheheatgeneratedfromthesteelmillscanharm someofthenutrients

Togetallthenecessaryinformationandanykindofhelprelatedtowheat,visitus-

U.S.WheatAssociates-DependablePeople,Reliable Wheat

U.S.WheatAssociateproudlyrepresentsthehard-workingfarm https://wwwuswheatorg/

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