Whitewheat

Whitewheat refers to a group of common wheat (Triticum aestivum) varieties bred to produce pale kernels and light-colored flour. It includes hard white and soft white wheat types, which differ mainly in protein content and end-use quality.

Hard white wheat generally has higher protein and stronger gluten, making it suitable for bread and pasta. Soft white wheat has lower protein and is favored for pastries, cakes, and crackers. The overall flavor of white wheat is mild, and the crumb of baked goods tends to be lighter than that from red wheats.

White-wheat varieties are widely grown in temperate regions and have been developed in North America, Australia, Europe, and parts of Asia. They are selected for good milling characteristics, stable yields, and the pale color of the grain, which can influence the appearance of finished flour.

In milling, white wheat produces flour with a pale color and clean taste. Foods prepared with white-wheat flour include many breads, noodles, cookies, and crackers, with the specific product depending on the protein level of the flour (hard white vs soft white).

Nutritionally, white wheat provides similar calories and carbohydrate content to other bread wheats, with protein and mineral content varying by cultivar and growing conditions. It contains gluten and is not suitable for gluten-free diets.