As one of the most important staple crops in the world, wheat has a long and varied history. There are many different varieties of wheat crop that have been developed over thousands of years, each with its own unique characteristics and uses. Here are just a few of the many different types of wheat crop that exist today.
Hard Red Winter Wheat
This type of wheat crop is grown primarily in the Great Plains region of the United States, as well as in Canada and Mexico. Hard red winter wheat is known for its high protein content and strong gluten development, which makes it ideal for use in bread-making.
Soft Red Winter Wheat
As the name suggests, this type of wheat crop is also grown in the winter, but it is softer and lower in protein than hard red winter wheat. Soft red winter wheat is used primarily in the production of pastries, cakes, and other baked goods that require a lighter texture.
Hard Red Spring Wheat
This type of wheat crop is grown primarily in the northern United States and Canada. Hard red spring wheat is known for its high protein content and strong gluten development, which makes it ideal for use in bread-making.
Durum Wheat
Durum wheat is primarily used in the production of pasta, because of its high protein content and firm texture. It is also used in some bread-making, as well as in the production of couscous.
White Wheat
White wheat is a relatively new variety of wheat crop, developed from traditional red wheat. It is lower in protein than most other varieties of wheat, and has a milder flavor. White wheat is used primarily in the production of crackers, cookies, and other baked goods that require a light color.
Spelt
Spelt is an ancient grain that has experienced a resurgence in popularity in recent years. It is similar to wheat, but has a nuttier flavor and is higher in protein. Spelt is primarily used in bread-making, as well as in the production of pasta and crackers.
These are just a few of the many different varieties of wheat crop that exist today. Each type has its own unique characteristics and uses, and has contributed to the rich history of this important crop. Whether hard red winter wheat for hearty breads, soft red winter wheat for delicate pastries, or durum wheat for satisfying pasta, wheat has a place in a wide variety of foods that we enjoy every day.