Wheat, Soft

grain-wheat[1]It is not known when this grain originated, but it is thought to have been ten to fifteen thousand B.C. Considered by most Americans as “the staff of life,” wheat is grown in every country in the world and all over the United States.

Wheat contains 13 B vitamins, vitamin E, protein, essential fatty acids, and important trace minerals. It also contains high amounts of gluten, the protein that provides the elasticity necessary for excellent bread making.

There are four major types of wheat available today: hard red, hard white, soft, and durum.

Hard red wheat is high in protein (10 to 14 percent) and can be sprouted. Although it is great for bread making, it is heavy and, as an acid-based grain, causes digestion problems in many people.

Hard white wheat is also high in protein. A cross between hard red wheat and soft white wheat, it retains the good qualities of both. Since it is an alkaline based grain, hard white wheat is easier for most people to digest. It makes a very light loaf of bread.

Soft wheat is low in protein and low in gluten (6 to 10 percent). Soft wheat is used in making biscuits, cakes, pastries, cookies, and pancakes.

Durum wheat, the hardest wheat, is high in gluten and protein. Its hard starch granules hold pasta together in boiling water. Durum wheat is used for pastas and noodles.

Cracked wheat is whole wheat berries that have been cracked into small pieces between steel rollers, which reduces cooking time. Cracked wheat contains all the nutrients of the whole grain.

*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad

Nutritional Information

Fiber Content: grams per cup


Wheat, Soft Usage

Yeasted Breads
Pancakes & Pastries
Cookies & Treats
Meat Substitutes
Breads & Cakes



Category: Grain Details     Post Date: December 29, 2015

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