White wheat

Wheat is grouped into market classes associated with the type of wheat grown and its intended end-use. The major classes are hard red winter wheat (HRWW), hard red spring wheat, soft red winter wheat (SRWW), durum, hard white wheat, and soft white wheat. White wheat for making leavened breads requires high protein and strong gluten strength.

Soft white wheat
Soft white wheat is grown mainly in the Pacific Northwest, Michigan, Wisconsin, and New York and shipped via Pacific ports. Soft white wheat has low protein (8.5 to 10.5 percent) and low moisture, and provides excellent milling results. It is used in flat breads, cakes, biscuits, pastries, crackers, Asian-style noodles, and snack foods. The soft white wheat class includes the subclasses of white club wheat and western white wheat. White club wheat has very weak gluten characteristics. Western white wheat is a blend of the white club wheat subclass and soft white wheat.

Hard white wheat
Hard white wheat has a hard endosperm, white bran, and a medium to high protein content (10.0 to 14.0 percent). t is used in Asian noodles, whole wheat or high extraction flour applications, pan breads, and flat breads.

Whole-wheat products made from white wheat have a favorable appearance, compared with similar products made from red wheat, since they have less pigmentation. It is closely related to the hard red winter wheat but has a milder, sweeter flavor and is used mainly in yeast breads, hard rolls, bulgur, and oriental noodles.
White wheat