Different Classes of Wheat and Their Applications
Explore the various classes of wheat such as Soft White, Soft Red Winter, Hard Red Winter, Hard White, Hard Red Spring, and Durum, each identified by color, hardness, and growing season. Discover their unique protein content, endosperm characteristics, gluten strength, and specific culinary applications like pastries, cakes, noodles, breads, and more.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author. If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
You are allowed to download the files provided on this website for personal or commercial use, subject to the condition that they are used lawfully. All files are the property of their respective owners.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.
E N D
Presentation Transcript
Wheat Lesson 1
Soft White Soft Red Winter Classes of Wheat Hard Red Winter Hard White Hard Red Spring Durum
Purposes of Different Wheat Classes Classes are designated by color, hardness and growing season.
Soft White Low protein (8.5% - 10.5%) Low moisture (Less than 10%) Weak gluten Applications Biscuits Cakes Cereals Flours (cake, pastry, self-rising) Noodles (Asian style) Pastries Includes spring and winter varieties
Soft Red Winter Low protein (8.5% - 10.5%) Soft endosperm Red bran Weak gluten Applications Pastries Cakes Cookies Crackers Pretzels Flat breads Blending flours
Hard Red Winter Medium to high protein (10.0% - 13.0%) Medium hard endosperm Red bran Mellow and medium gluten content Applications General purpose flour Blending improver Yeast breads and rolls Pan breads Cereals
Hard White Medium to high protein content (10.0%-14.0%) Hard endosperm White bran Applications Flat breads Pan breads Whole wheat High extraction applications Asian noodles Includes spring and winter varieties
Hard Red Spring High protein (12.0%-15.0%) Hard endosperm Red bran Strong gluten High water absorption Applications Designer wheat foods Bagels Artisan hearth breads Pizza crust Hamburger and hot dog buns
Durum High protein content (12.0%-15.0%) Rich amber color Yellow endosperm High gluten White bran Applications Pasta Semolina flour Pizza dough
