The kernels are hard in texture, small, red, and have a strong gluten. Gluten is what gives wheat its cohesive strength and allows it to stretch and expand while retaining gases as the fermenting dough expands. Wheat that does not have strong gluten allows the gases to escape which inhibits the dough from rising. This results in poor quality bread. The white classes of wheat are produced in areas of mild winters with adequate moisture.
White kernels are larger and more plump than red wheat kernels.
They have a softer texture and weaker gluten strength. From these explanations, you can see that red wheat is a far better choice of wheat for bread Products, and white wheat is best for cakes, cookies, pasta, biscuits, crackers, breakfast cereals, and pastry flours. Wheat is very nutritious and provides a good amount of protein. On the average, wheat usually contains between 11 and 15 percent protein. Serving wheat-made Products during an emergency is a good way to make sure your family gets enough protein, especially when you don't have much meat stored.