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. 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.