Whole wheat, consisting of about 13% protein, can contribute considerably to the diet. The flour, made from the whole wheat, is higher in biological value than white flour (made from the endosperm only).
Wheat is perhaps the most popular cereal grain for the production of bread, and cakes and other pastries. Wheat produces a white flour.
In addition, the unique properties of wheat protein alone can produce bread dough of the strength and elasticity required to produce low density bread and pastries of desirable texture and flavor.
There are many verities of wheat. They may be classified as:
- hard red winter wheats,
- hard spring wheat,
- soft red winter wheats,
- white wheats and
- durum wheats.
Winter wheats are planted in the fall and harvested in the late spring or early summer. Spring wheats are planted in the spring and harvested late summer. Hard wheats are higher in protein content and produce more elastic dough than soft wheats.
Therefore, hard wheats are used for breads, and soft wheats are used for cakes. Durum wheats are most used for alimentary pastes (spaghetti, macaroni, etc.) and for the thickening of canned soups.
Classifications of Wheat
