hard wheat

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hard wheat

grain

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flour

In flour
Hard wheats, which are high in protein (approximately 12–15 percent), produce flours that are suitable for products requiring stronger structure, such as breads, buns, hard rolls, and yeast-raised sweet rolls.
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food production

In cereal processing: Wheat: varieties and characteristics
Hard wheats include the strong wheats of Canada (Manitoba) and the similar hard red spring (HRS) wheats of the United States. They yield excellent bread-making flour because of their high quantity of protein (approximately 12–15 percent), mainly in the form of gluten. Soft wheats, the…
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