Wheat Type Matters to Your Product!

wheat type flour bread products

Flour is not just flour. Sure, there are the basic things wheat flour adds to your baking formula: gluten proteins that help give structure and volume, a mix of vitamins and minerals to add nutrition, and much more.

However, your flour and wheat type has a great impact on how your final bread product will turn out. Varieties of wheat and flour are best suited for specific products, from cookies to crackers.

What wheat type should I pick?

  • Hard red winter is primarily grown in Kansas, Oklahoma, Nebraska, Colorado, and Texas. It’s best used for breads, tortillas, flat breads, crackers, and rolls.
  • Hard red spring is produced in the Dakotas, Minnesota, and Montana to make breads, crackers, and rolls.
  • Soft red winter is mainly grown in the Eastern states and is used to create cookies, cakes, pastries, and biscuits.
  • Soft white is primarily grown in the Northwestern region of the United States and used to make cakes, pastries, and cookies.

What all does wheat add? Read more!

2018-12-10T05:22:58+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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