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The document summarizes the six classes of wheat grown in the U.S. and the types of food products made from each class. Hard Red Winter wheat is versatile and used for breads, noodles, and pastries. Soft Red Winter wheat is suited for cookies, crackers, and pretzels. Hard Red Spring wheat is valued for artisan breads and pizza crust. Soft White wheat produces white flour for cakes and pastries. Hard White wheat is a newer class used in Asian noodles and breads. Durum wheat is the hardest and used for pasta and couscous.
The document summarizes the six classes of wheat grown in the U.S. and the types of food products made from each class. Hard Red Winter wheat is versatile and used for breads, noodles, and pastries. Soft Red Winter wheat is suited for cookies, crackers, and pretzels. Hard Red Spring wheat is valued for artisan breads and pizza crust. Soft White wheat produces white flour for cakes and pastries. Hard White wheat is a newer class used in Asian noodles and breads. Durum wheat is the hardest and used for pasta and couscous.
The document summarizes the six classes of wheat grown in the U.S. and the types of food products made from each class. Hard Red Winter wheat is versatile and used for breads, noodles, and pastries. Soft Red Winter wheat is suited for cookies, crackers, and pretzels. Hard Red Spring wheat is valued for artisan breads and pizza crust. Soft White wheat produces white flour for cakes and pastries. Hard White wheat is a newer class used in Asian noodles and breads. Durum wheat is the hardest and used for pasta and couscous.
The Six A look at the six classes of wheat grown in the U.S.
wheat grown in the U.S. and the food products made from them.
Classes of Wheat
Hard Red Winter Soft Red Winter Hard White
Versatile, with excellent milling A versatile weak-gluten wheat The newest class of U.S. wheat, and baking characteristics for with excellent milling and Hard White receives enthusias- pan bread, Hard Red Winter is Hard Red Spring baking characteristics, Soft Red Soft White tic reviews when used for Asian Durum also a choice wheat for Asian Winter is suited for cookies, noodles, whole wheat or high The aristocrat of wheat when it A low moisture wheat with The hardest of all wheats, Durum noodles, hard rolls, flat breads, crackers, pretzels, extraction applications, pan comes to “designer” wheat high extraction rates, providing has a rich amber color and high general purpose flour and pastries and flat breads. breads and flat breads. foods like hearth breads, rolls, a whiter product for exquisite gluten content, ideal for pasta, cereal. croissants, bagels and pizza cakes, pastries and Asian-style couscous and some Mediterra- crust, Hard Red Spring is also a noodles, Soft White is also nean breads. valued improver in flour blends. ideally suited to Middle Eastern flat breads.
Updated: April 2015 For more informa�on on all things wheat foods, visit us at whea�oods.org