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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]
Soft Red Winter – Soft, low-protein wheat used for cakes, pie crusts, biscuits, and muffins. 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.
The exported wheat varieties are hard red winter, white wheat (about 66%), Hard Red Spring (about 50%), Soft Red Winter, and durum wheat. However, the producers continue to increase exports as in the domestic market wheat products have not been competitive in recent years. [14]
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 ...
Wheat, hard red winter; Nutritional value per 100 g (3.5 oz) Energy: 1,368 kJ (327 kcal) ... Modern bread wheat varieties have been cross-bred to contain greater ...
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