الوصف

The newest class of wheat to be grown in the United States.

Closely related to red wheats , this wheat has a milder, sweeter flavor, equal fiber and similar milling and baking properties.

Used mainly in yeast breads, hard rolls, bulgur, tortillas and oriental noodles. Used primarily in domestic markets.

Hard white wheat has a high protein content and thus is good at producing gluten, the elastic component of a dough that can capture and hold carbon dioxide.

White wheat lacks some of the pigmentation in the bran layer of the wheat berry; since that pigment carries an astringent flavor, white wheat is lighter in both color and flavor.