käyttövehnätyypeiksi

Käyttövehnätyypit refers to the classification of wheat varieties based on their intended use, primarily in food production. This categorization is crucial for millers, bakers, and food manufacturers to select the appropriate wheat for specific products. The main categories are typically soft wheats and hard wheats, further differentiated by their protein content and gluten strength.

Soft wheats are characterized by lower protein content and weaker gluten. They are generally milled into flour suitable for cakes, pastries, cookies, and crackers. The delicate texture of these products benefits from the tenderness that soft wheat flour provides.

Hard wheats, conversely, have a higher protein content and stronger gluten. This makes them ideal for products that require more structure and chewiness, such as bread, pasta, and noodles. The strong gluten network formed by hard wheat flour allows dough to rise and maintain its shape during baking.

Within these broad categories, there are further distinctions. For instance, durum wheat is a specific type of hard wheat with exceptionally high protein and gluten strength, making it the primary choice for pasta production. Other classifications might consider factors like grain color (red vs. white wheat) and growing region, which can influence milling properties and end-product characteristics. Understanding these usage types ensures that the desired texture, volume, and quality are achieved in a wide range of wheat-based foods.