735.9 million metric tons of wheat are produced worldwide every year, thanks to the rising, swaying grain waves. No other plant has ever had the same impact on human civilization as wheat. The only thing that’s changed over the past 100,000 years is how important it has become.
In this article, I will gladly show you the different types of wheat around the world.
- Hard red winter wheat.Hard red winter wheat may be harvested the following spring as it matures. Hard red winter wheat, an excellent choice for rustic bread like sourdough, is a significant component in whole grain and whole wheat blends, making it an ideal match for these rustic bread.
- Soft red winter wheat.When you consider that winter wheat is softer and milled more finely, it becomes much simpler to work with. It’s the best fit for baked goods like cookies, crackers, and cakes.
- Hard red spring wheat.For bread and pastries that need a springy, elastic texture, such as croissants and pizza dough, hard red spring wheat is perfect. Hard red spring types are usually cultivated in the spring and ready to harvest in the autumn in the northern regions of the U.S. and Canada.
- Hard white wheat.Unlike red wheat, which has a dark color and a strong flavor, hard white wheat is typically processed whole, retaining its modest protein and nutritional content. This wheat is mainly used to make tortillas and tortilla-like baked products.
- Soft white wheat.The choice grain for soft, crumbling pastries, yeast bread, and snack items is soft white wheat. Soft white wheat flour is the primary ingredient in most cake and pastry flours, and it is popularly indicated by the months of the year instead of the season like other types of wheat.
- Durum wheat.The protein composition of durum wheat is represented in the snap of fresh pasta and the soft, pillowy texture of Middle Eastern and Mediterranean flatbreads. Semolina is produced from “middlings,” which are coarse particles of the cracked inner endosperm left behind after durum milling. Bulgur, made from cracked and parboiled durum wheat, is essential in Levantine cuisine.