The following types of wheat are classified based primarily on color, hardness of the kernel, and time of year the wheat is planted.
Hard red winter
Soft red winter
Hard red spring
Hard white
Soft white
Durum
Generally, flours that are milled from hard wheat have high ability gluten and are carefully strong.
Due to the inequity in ability among many types of wheat, millers typically blend flours to accomplish a consistent goods time after time. facilely ready to most home bakers, all purpose flour is genuinely a blend of hard and soft wheat flours.
Wheat Bread
Regardless of the type of wheat, milling the endosperm of wheat berries or kernels yields white flour. This process also removes so much natural nutrients and vitamins that subsequent enrichment can never completely replace them. Therefore, enriched white bread is by no means nutritionally equal to whole wheat bread.
In addition, "wheat bread" on the label does not mean that it is made from whole wheat flour. It is just to distinguish the bread from those made from other types of grains.
Breads made from whole wheat flour should normally have "whole" or "100 percent whole" before the term "wheat bread".
Compared to whole wheat flour, white flour
Has a longer shelf life
Contains more gluten proteins per weight
Is more digestible
To yield whole wheat flour, the whole wheat kernels that contain the fibrous bran, nutritious and fatty embryo or germ, and the starchy endosperm are ground uniformly.
Although whole wheat flour and graham flour are often used interchangeably, there is a minor corporal difference. In the milling of graham flour, the outermost part of the wheat berries(bran) is not as finely ground as the germ and endosperm.
Finally, all flours tend to lose moisture during storage. Moisture article also varies by brands and seasons. Therefore, as home bakers of breads, cakes, and cookies, we may sometimes need to adjust the amount of flour used in a particular recipe. This is to contend a desirable flour to liquid ratio.