Sure, here’s an article on the varieties of wheat crop:
Wheat is one of the most widely cultivated staple crops globally, and it has been a crucial part of human civilization for thousands of years. Wheat is used to make different types of bread, pasta, baked products, and other food items. There are numerous wheat varieties globally, each with its own unique characteristics and flavor profiles.
Hard Red Wheat:
The protein content of hard red wheat is incredibly high, of around 13-14%, making it suitable for making whole-wheat flour, sourdough bread, and other baked goods. Hard red wheat is grown mainly in the central plains of the US, including Kansas, Oklahoma, and Texas.
Soft Red Wheat:
Soft red wheat has a lower protein content of around 8-10%, making it perfect for making cookies, cakes, and crackers. This type of wheat is often grown in eastern states of the US, including Virginia, Indiana, and Illinois.
Durum Wheat:
Durum wheat is predominantly used for pasta making because of its inherent firm texture and yellowish hue. It is a hard wheat variety with a high gluten content, and it is grown primarily in Canada, the US, and parts of Europe.
Hard White Wheat:
Hard white wheat is milder and sweeter than the red wheat varieties, making it ideal for bread and pastry making. It has a protein content of around 10-12%, and it is grown mainly in the Pacific Northwest of the US.
Soft White Wheat:
Soft white wheat is a low protein, high carbohydrate variety, mainly grown on the West Coast of the US, including California and Oregon. It is used to make pastries, cakes, and other delicate baked goods.
Spelt:
Spelt, also known as farro, is an ancient grain with a unique taste and texture. It is glutenous and has a higher protein content than most other wheat varieties, making it popular among health enthusiasts. Spelt flour is used to make bread, pasta, and crackers.
Einkorn:
Einkorn is another ancient grain variety with a mild, nutty flavor profile. It has a fascinating history as being one of the earliest cultivated wheat crops globally. Einkorn flour is glutenous and suitable for making bread and other baked goods.
Kamut:
Kamut is an ancient wheat variety that is less commonly used for baking. Its protein content is higher than that of spelt but lower than that of durum wheat, and it has a unique taste and texture. Kamut is grown predominantly in Montana and other parts of the US.
In conclusion, there are various wheat varieties, each with its unique set of characteristics, flavor profiles, and nutritional profiles. Depending on their protein content and texture, different types of wheat are used to make various baked goods and pasta. Farmers around the world continue to experiment with new varieties of wheat to meet the ever-changing demands of consumers.