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Independent genes control bran color, kernel hardness, and spring or winter growth habit.
Therefore, we can have hard white or soft white and hard red or soft red wheat. In addition, each of these combinations can have either winter or spring growth habit. There is a tremendous potential domestic and export market for hard white wheat because it represents a unique combination of processing, bran color, and bran flavor properties. White bran is less obvious than red bran in flour and food products. In addition, white bran does not impart the bitter taste associated with red bran.