What makes wheat soft or hard?
What is hard wheat used for?
What are soft wheat used for?
Is hard wheat or soft wheat better for bread?
How can you tell the difference between soft flour and hard flour?
“Soft” refers to wheat with a low gluten content, while “hard” refers to wheat with a high gluten content. The gluten in flours made with hard wheat give bread dough more elasticity, which results in bread that holds shape when baked. https://www.organicsbylee.com/overview-of-wheat-flour/
Wheats grown in dry climates are generally hard types, having protein content of 11–15 percent and strong gluten (elastic protein). The hard type produces flour best suited for breadmaking. The wheats of humid areas are softer, with protein content of about 8–10 percent and weak gluten. https://www.britannica.com/plant/soft-wheat
Wheat is classified into three major classes based on its kernel hardness, which is determined by its protein levels. [1] Soft wheat is that containing 10% or less protein content mainly in the form of gluten. Soft wheat is used for cookies, biscuits, noodles, and pastry products where there is no or less requirement for gluten functionality. [2] Hard wheat is a cultivar with protein leaves ranging from 12-14% and is often used for bread making. The gluten functionality is of importance for the bread-making quality of hard wheat. These types are usually classified based on the seasons of productions as red winter or other variants. [3] Durum wheat is known for its higher protein ranges (>14%) and extremely hard kernel/endosperm. Durum wheat is often milled into a coarse semplina that is used in pasta making.
I hope this explanation contributes to the discussion.
Hard wheat has a high protein content and if it also has good quality gluten, it can develop a strong and elastic dough, making it the best type of wheat to produce bread flour.
Soft wheat has a lower gluten content and is used to make plain flour and self-raising flour, making it ideal for making cakes, biscuits and pastries.
Hard and soft wheat are names used mainly in the United States to refer to high-protein flour and low-protein flour, respectively. Different wheat species can have different protein content, but also different growing seasons, gluten quality and grain color – requiring bleaching to make the flour white.
https://www.quora.com/What-is-hard-wheat-and-soft-wheat
Also, kindly check:
Soft wheat vs hard wheat
https://goodearth.com.mt/uncategorized/soft-wheat-vs-hard-wheat/
Wheat is divided into two types: soft and hard wheat. “Soft” refers to wheat with a low gluten content, while “hard” refers to wheat with a high gluten content. The gluten in flours made with hard wheat give bread dough more elasticity, which results in bread that holds shape when baked.
Dear Jalal Hameed Hamza .
1. Soft refers to wheat with a low gluten content,
2. Hard refers to wheat with a high gluten content. See the link: https://www.organicsbylee.com/overview-of-wheat-flour/#:~:text=There%20are%20two%20distinct%20varieties,that%20holds%20shape%20when%20baked.
Kindly see also the following useful links: Chapter Quality of Hard, Soft, and Durum Wheats
http://nashsorganicproduce.com/recipes/whats-the-difference-between-hard-wheat-and-soft-wheat/
Also check please the following useful links: Article Behavior of semolina, hard, soft wheat flour dough at differ...
https://goodearth.com.mt/uncategorized/soft-wheat-vs-hard-wheat/
The following RG links are also very useful: Article Giroux, M.J. & Morris, C.F. Wheat grain hardness results fro...
Article Soft and Hard Textured Wheat Differ in Starch Properties as ...
Visit kindly the following useful RG links: Chapter Quality Assessment of Feed Wheat in Ruminant Diets
Article Role of Gluten in Surface Chemistry: Nanometallic Bioconjuga...
Article Exploring Functionality of Hard and Soft Wheat Flour Blends ...
We agree with Dr Manal Hadi Kanaan because, two distinct varieties of wheat soft and hard. “Soft” refers to wheat with low gluten content, while “hard” refers to wheat with high gluten content. The gluten in flours made with hard wheat give bread dough more elasticity, which results in bread that holds shape when baked. Hard wheat has high protein content and if it also has good quality gluten, it can develop strong and elastic dough, making it the best type of wheat to produce bread flour. Hard wheat, which are high in protein produce flours that are suitable for products requiring stronger structure, such as breads, buns, hard rolls, and yeast-raised sweet rolls. Soft red winter wheat maintains all the flavorful characteristics of the hard variety, but is far easier to mill and results in a finer “soft” texture that's best for products like cookies, crackers, and cakes.
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