As a highly versatile grain, wheat has become one of the most important crops worldwide. Its popularity has also contributed to the increasing demand for suitable varieties of wheat that provide exceptional yield and quality.
Choosing the appropriate variety of wheat for planting can be confusing for first-time farmers. Still, the following guide will offer some information on the suitable varieties of wheat that are available:
1. Hard Red Winter (HRW):
As the most produced wheat in the US, the HRW is excellent for making bread. This variety is hard, providing strong-gluten that helps dough elasticity, contributing to the structure and texture of homemade bread.
2. Soft Red Winter (SRW):
As its name implies, the SRW is softer with a lower protein content than the HRW. Consequently, the SRW is ideal for making cakes, pastries, and biscuits.
3. Hard White (HW):
Hard white wheat is a cross between the red and white wheat varieties, providing average protein content but smoother texture. This type of wheat is perfect for making tortillas, cereals, cracker, and flatbread.
4. Soft White (SW):
The soft white is low in protein and suitable for baking cakes, cookies, and pastries that require a light texture and a fine crumb.
5. Durum:
Durum wheat is known for its high protein content and gluten strength, which makes it perfect for making pasta, noodles, and bulgur. This variety is also used for making cracked wheat because of its chewier texture after cooking.
6. Spelt:
Although not a true variety of wheat, spelt is a close cousin of wheat that’s also used for making bread, pasta, and other baked goods. Spelt is a nutritionally dense grain that’s low in gluten but has excellent taste and texture, making it a popular alternative for people with wheat allergies.
In conclusion, selecting the suitable wheat variety depends on the desired baking application. By choosing the appropriate type of wheat, you can enhance the taste, texture, and quality of your baked goods.