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.
Wheat is one of the longest storing food storage items around.
Wheat should have a moisture content level of no more than 10 percent. A higher moisture content than this causes damage to the wheat because it promotes diseases. Oxygen also can cause some forms of bacteria to grow in your wheat especially when the moisture content is high. To determine moisture content in your wheat at home with a very accurate scale, place 20 ounces of grain taken from the middle of the bag, and place in a baking dish so the grain does not exceed 1 inch in depth. After the wheat has cooled down, reweigh it.