Hard white (HW) wheat is the newest class of wheat in the United States. HW wheat vary in use. Some can be used in place of hard red winter or hard red spring wheat for bread-making. These varieties can be thought of as hard red wheat with their bran color removed. Others can be used in place of high protein soft white wheat in noodle and snack food products. These varieties are most similar to soft white wheat but they have a harder texture and produce chunky versus floury particles when crunched. Hard white wheat kernels have a golden color and lustrous appearance, like hard red winter wheat, when cut open. Higher protein types can have a glassy internal appearance.

Hard red winter (HRW) wheat is the dominant class in the United States in acreage, production and use. HRW is used for bread, rolls and, to a lesser extent, sweet goods and all-purpose flour. HRW wheat are intermediate in protein level with typical values between 12 and 13 percent. As the name states, HRW varieties have a winter growth habit. HRW kernels are brick red in color and have a lustrous appearance when cut open. Kernel texture is hard and crushed kernels produce chunky particles. HRW kernels are typically larger than hard red spring wheat kernels.

Hard red spring (HRS) wheat has the highest protein level among the bread wheat It is the premier bread wheat. HRS is often used to fortify hard red winter (HRW) flours for bread making. Bread-machine flours are generally made of a combination of HRS and HRW flours. As the name states, HRS varieties have a spring growth habit. High protein HRS kernels are brick red in color and have a glassy appearance when cut open. HRS kernels tend to be smaller than HRW kernels, have a deeper red color and glassier texture. Kernel texture is hard and crushed kernels produce chunky particles.

Soft white (SW) wheat is used to make flour for bakery products other than bread such as cakes, crackers, cookies, pastries, quick breads, muffins, and snack foods. SW wheat tend to be low in protein (<10%) but higher protein levels (>11%) are desired for some products such as flat breads and noodles. There are both winter and spring varieties of SW wheat but unlike some other market classes of wheat, no distinction is made between the two. Low protein SW kernels are golden in color and have a dull, chalky appearance when cut open. Kernels have a soft texture and crushed kernels produce floury particles. Soft white wheat have a common wheat head type. Soft White Wheat Plant Info

Soft white wheat is a grass-type plant. There are both winter and spring types. Winter types are typically planted in August through November. Spring types are typically planted in January through May. Grain is produced in structures called heads or spikes. The heads tend to be oblong and may or may not have beards or awns on them. Soft white wheat kernels are oblong and tend to have a round profile. They tend to be dull and opaque in appearance (they are not shiny).

Soft red winter (SRW) wheat are similar is use, protein content (<10%), and appearance to common soft white wheat srw flours are typically used to produce flat breads, cakes, pastries, and crackers. Low protein srw kernels are orange-red in color and have a dull, chalky appearance when cut open. Kernels have a soft texture and crushed kernels produce floury particles. srw varieties have a winter growth habit and a common head type. The color difference between soft white and soft red wheat is due to a single layer of colored cells in the bran layer of the kernels. More flour can be milled from a soft white than a soft red wheat because the golden color bran is less obvious than the red bran in the flour.