Learn about the six classes of wheat, kinds of wheat and wheat varieties. Find out where the six types of wheat are grown and what wheat foods they are used to make, from breads and crackers to cakes and pasta.

2013年6月20日 · Different Types of Wheat. First, wheat is primarily classified according to its growing season. Winter Wheat – planted in the fall, harvested in the spring, comprises approximately 75% of wheat grown in the U.S. Spring Wheat – planted in the spring, harvested in late summer or early fall.

Well-known wheat species and hybrids include the most widely grown common wheat (T. aestivum), spelt, durum, emmer, einkorn, and Khorasan or Kamut. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC.

2021年6月7日 · In the United States, there are six classes of wheat, which can be further broken down by planting season, the color of the kernel, and “hardness,” or kernel texture.

A look at the six classes of wheat grown in the U.S. and the foods made from them. Download PDF. Hard Red Winter. Versatile, with excellent milling and baking characteristics for pan bread, Hard Red Winter is also a choice wheat for Asian noodles, hard rolls, flat breads, general purpose flour and cereal. Hard Red Spring

2024年1月31日 · In the United States, there are two primary types of wheat grown: hard and soft. The hard wheat category includes hard red winter wheat, hard red spring wheat, hard white wheat, and durum. Hard wheats are high-protein wheats …

2020年11月19日 · The six classes grown in the U.S. are Hard Red Winter, Hard Red Spring, Soft Red Winter, Soft White, Hard White, and Durum. Winter wheat is planted in the fall and harvested in the spring and summer, while spring wheat is planted in the spring and harvested in late summer and early fall.

2024年5月16日 · From the high-protein powerhouses that give us crusty loaves to the softer varieties that grace our pastries, the world of wheat offers a surprising range. In this article ‘Different types of wheat’, we’ll explore how each unique variety contributes to the delicious diversity of our food!

2025年2月7日 · Of the thousands of varieties known, the most important are common wheat (Triticum aestivum), used to make bread; durum wheat (T. durum), used in making pasta (alimentary pastes) such as spaghetti and macaroni; and club wheat (T. compactum), a softer type, used for cake, crackers, cookies, pastries, and flours.

The classification of wheat grains in France is controlled by the Groupe d'étude et de contrôle des variétés et des semences (GEVES) and the Institut Technique des Céréales et des Fourrages (ITCF, now part of Arvalis - Institut du végétal ), with the involvement of Céréaliers de France group. Most French wheat is of red winter type.