Understanding the Six Classes of U.S. Wheat and Their Characteristics
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This document summarizes the six classes of wheat grown in the United States - soft red winter wheat, soft white wheat, hard red winter wheat, hard red spring wheat, durum wheat, and hard white wheat. For each class, it provides characteristics, typical applications, and primary growing regions. It also describes subclasses within soft white, hard red spring, and durum wheat based on protein and kernel characteristics. In closing, it provides contact information for U.S. Wheat Associates and their nondiscrimination policy.
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Understanding the Six Classes of U.S. Wheat and Their Characteristics
- 1. U.S. Wheat Classes Characteristics and Applications U.S. Wheat Associates is the industry’s market development organization working in 90 countries on behalf of America's wheat producers. The activities of U.S. Wheat Associates are made possible by producer checkoff dollars managed by 18 state wheat commissions and through cost-share funding provided by USDA’s Foreign Agricultural Service. For more information, visit www.uswheat.org or contact your state wheat commission.
- 2. The Six U.S. Wheat Classes
- 3. Soft Red Winter Wheat Characteristics • Soft endosperm • Red bran • Protein content ranges from 8% to 11% • Weak gluten • Normally the lowest priced U.S. class
- 4. Soft Red Winter Wheat Typical Applications • Pastries, cakes, cookies • Crackers, pretzels • Blending flours to reduce gluten strength
- 5. Soft Red Winter Growing Region • Some soft red winter is exported from the Great Lakes and from the Atlantic, but most is shipped from the Mississippi River ports.
- 6. Soft White Wheat Characteristics • Soft endosperm • White bran - excellent flour color at higher extraction rates • Protein content ranges from 8.5% to 11.5% • Weak gluten • Low moisture, low impurity level give excellent milling results
- 7. Soft White Wheat Typical Applications • Cakes, biscuits, pastries • Snack foods • Wafers and cones • Flat breads • Crackers • Blends for Asian style noodles • Blends for “mellowing” stronger wheats
- 8. Soft White Growing Region • Virtually all Soft White is grown in the Pacific Northwest.
- 9. Soft White Subclasses Three Subclasses Soft White: Triticum Estivum (common wheat) with white bran and soft endosperm. Also known as “Common Soft White”. White Club: Triticum Compactum (club wheat) with white bran and soft endosperm. Western White: A blend of White Club with Soft White having at least 10% White Club.
- 10. Soft White Subclasses Functional Differences • Soft White • Often used “as is” for all typical soft wheat applications. • Low to medium-low gluten strength. • White Club • Very soft endosperm. • Very weak gluten. • Excellent cake quality. • Not normally exported “as is”. Most often exported as a component of Western White. • Western White • The presence of White Club in this blend weakens the gluten strength further. • Western White is prized for its cake baking quality at an economical price.
- 11. Hard Red Winter Wheat Characteristics • Medium hard endosperm • Red bran • Protein content ranges from 9.5% to 13.5% • Medium gluten content and mellow gluten; very versatile in a wide variety of applications
- 12. Hard Red Winter Wheat Typical Applications • Panned breads • Oriental noodles • Flat breads • General purpose flour
- 13. Hard Red Winter Growing Region Pacific Northwest California Gulf of Mexico • Exported mainly via the Gulf of Mexico, the Pacific Northwest, and California. • There are quality differences for the three growing regions.
- 14. Hard Red Spring Wheat Characteristics • Hard endosperm • Red bran • Protein content ranges from 12% to 15% • Strong gluten with good extensibility • High water absorption • Excellent “improver wheat” in blends
- 15. Hard Red Spring Wheat Typical Applications • Panned breads • Hearth breads, rolls, and buns • Hamburger buns • Pizza • Strong (alkaline) oriental noodles • Variety breads • Improver flour in blends for a large variety of products
- 16. Hard Red Spring Growing Region Pacific Northwest Great Lakes Gulf of Mexico • Exported mainly via the Gulf of Mexico, the Pacific Northwest, and the Great Lakes. • There are quality differences for the two growing regions.
- 17. Hard Red Spring Subclasses Three subclasses, determined by vitreous kernel content (usually abbreviated DHV) Dark Northern Spring (DNS): >75% DHV Northern Spring (NS): 25%-75% DHV Red Spring (RS): <25% DHV • Most common specification is “NS/DNS” • DHV is related to protein content • DHV is also thought (by some) to relate to protein quality
- 18. Durum Wheat Characteristics • Very hard, yellow endosperm • White bran • Protein content ranges from 11% to 15%
- 19. Durum Wheat Typical Applications • Pasta • Couscous • Some Mediterranean breads
- 20. Durum Growing Regions Northern Great Plains Desert Southwest • Exported mainly via the Gulf of Mexico, the Great Lakes, and California. • There are quality differences for the two growing regions.
- 21. Durum Subclasses Three subclasses, determined by hard vitreous amber kernel content (usually abbreviated HVAC) Hard Amber Durum (HAD): >75% HVAC Amber Durum (AD): 60%-75% HVAC Durum (D): <60% HVAC • HVAC is also related to the semolina extraction rate in the mill.
- 22. Hard White Wheat Characteristics • Hard white endosperm • White bran • Protein content ranges from 10% to 15% • Majority used domestically; only limited quantities available
- 23. Hard White Wheat Typical Applications • Asian noodles • Whole wheat white flour • Whole wheat pan and flat breads
- 24. Hard White Growing Regions • Hard White is very limited in available supply, especially higher protein levels. • Some exports via the Gulf of Mexico, Pacific Northwest and California.
- 25. Nondiscrimination and Alternate Means of Communications U.S. Wheat Associates prohibits discrimination in all its programs and activities on the basis of race, color, religion, national origin, gender, marital or family status, age, disability, political beliefs or sexual orientation. Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact U.S. Wheat Associates at (202) 463- 0999 (voice and TDD). To file a complaint of discrimination, write to Vice President of Finance, U.S. Wheat Associates, 3103 10th Street, North, Arlington, VA 22201, or call (202) 463-0999 (voice). U.S. Wheat Associates is an equal opportunity provider and employer.