Download a free copy of the Adobe Acrobat Reader. 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. Hard white wheat is preferred over hard red wheat in countries where a high percentage of the wheat bran is included in the flour. It is also preferred in countries where noodles, flat breads, and steamed bread are made from locally produced or Australian hard white wheat. Hard white is the most desirable option for pasta manufacturers who use farina from hard wheat instead of semolina from durum wheat. Bran from red wheat is utilized by the feed industry as a by-product of the flour milling industry.