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In the United States, about 40% of the total wheat production is of a strain known as hard red winter wheat, with soft red winter wheat contributing another 15% of the annual wheat crop. There are also winter varieties of white wheat. [4] Soft red winter wheat is also grown in the Canadian province of Ontario, along with white winter wheat. [5]
Cake flour, pastry flour, and some self-rising flours with baking powder and salt added, for example, are made from soft red winter wheat. It is primarily traded on the Chicago Board of Trade. [8] [9] Hard White – Hard, light-coloured, opaque, chalky, medium-protein wheat planted in dry, temperate areas. Used for bread and brewing.
In the North American plains, the wheat production axis that extends over a length of 1,500 miles (2,400 km) in a north–south direction from central Alberta to central Texas is known as the Wheat Belt. Hard red winter wheat is grown in the Central U.S. states of Kansas, Nebraska, Colorado, Oklahoma, Missouri, Iowa, Illinois, and Texas and ...
They're more cousins than sisters—hard red winter wheat is the predominant variety of wheat grown in the U.S., while European countries rely mostly on soft red winter wheat and durum wheat ...
Bread flour is typically made from hard red winter wheat planted in the fall and harvested in the spring. Hard wheat is high in gluten, a protein that makes dough stretchy. Hard wheat is 11.5–13.5% [18] (12–14% from second source [19]) protein.
Winter wheat generally produces up to 15 leaves per shoot and spring wheat up to 9 [12] and winter crops may have up to 35 tillers (shoots) per plant (depending on cultivar). [12] Wheat roots are among the deepest of arable crops, extending as far down as 2 metres (6 ft 7 in). [13]
In terms of color, wheat is classified into two classes: red wheat and white wheat. Hard red winter wheat is considered superior and commonly used for bread flour production, while white wheat is usually used for cakes, chapattis, and certain pasta noodles. Each type of wheat has different properties such as taste, baking quality and milling ...
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.