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Spring Hard White Wheat 

1/11/2015

2 Comments

 
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Spring hard white wheat is a high gluten grain, just like the hard red. You can think of it like an albino hard red. There may be someone in your house hold that just doesn't like whole grain, hard white may be a way to get your loved ones eating whole grain and loving it.

The most obvious difference between hard red and hard white is the color of the bran, it's lighter in color making the finished product more like processed flour.  Hard white wheat has been developed from  hard red wheat, according to Bob's Red Mill.

Hard white has a little less protein compared to hard red, but will be fine for bread, or any yeast product. The significant difference between these two types of wheat is taste. The breeding of white wheat has given it a flavor that differs from its parent wheat. Red wheat tends to be bitter. To compensate, bakers add additional sweeteners to recipes that disguise the taste. White is less bitter in taste than the hard red wheat. Goods produced with hard white wheat require fewer sweetening agents.

Ultimately, the determining factor will be preference. Some people will want the lighter color, milder and sweeter flavor of hard white wheat. Others may desire the firm texture associated with products made from hard red wheat. White whole-wheat also has a finer texture than red whole-wheat flour, so the finished baked goods made with this flour also have a finer texture.


2 Comments
Merrill
4/14/2016 01:55:48 pm

The difference between white and red wheat is more than just color. Red wheat contains the chemical Tannin, used in tanning leather. White wheat is just wheat varieties in which the Tannin producing genes have been bred out.
Also, White wheat is not a GMO, not engineered. It was developed using old-fashioned husbandry/cross breeding techniques, like the Idaho Russet potato (The project developing white wheat was patterned after the Idaho potato project, in fact.)

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Tamara link
4/14/2016 03:08:28 pm

You are correct, there are some differences between the hard red and hard white wheat. Mainly the protein content and the tannin which is in the bran. White wheat is not a GMO wheat but has been developed the old fashioned way. The hard white is a bit different to bake with than hard red. The dough will be softer, due to the reduced gluten in the grain. Also when using hard white in the recipe it does not need as much liquid. These have been my experiences after milling and baking with both grains.
Thanks so much for your comment
Tamara

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