Thursday, September 15, 2005
Hard Wheat Flour
- have a medium to high protein content and stronger gluten-forming proteins than soft wheat
- used in yeast-raised and egg-leavened recipes such as breads
Hard Red Wheat has 3 different classes:
- Hard Red Winter: the class of wheat used mostly for all-purpose and bread flours
- Hard Red Spring: contains the highest percentage of protein, making it an excellent bread flour
- Hard White: Closely related to red wheat (except for color genes), has a milder, sweeter flavor, equal fiber, and similar milling and baking properties. Used in yeast breads, hard rolls, bulgur, tortillas, and oriental noodles.
Soft Wheat Flour
- low in protein and therefore low in gluten strength
- used for chemically leavened (baking powder and baking soda) recipes
Extracted from: http://www.baking911.com/pantry/flour,grains2.htm
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