Classifying Wheat

Bakers generally classify wheat by the hardness of the kernel; that is, by whether the kernel feels hard or soft to the touch. Hard wheat kernels feel harder than soft ones because the protein in these kernels forms large, hard chunks that hold tightly to the starch granules. Hard wheat kernels are generally high in protein; soft wheat kernels are generally low in protein. As the amount of protein in flour increases, the amount of starch decreases. Hard wheat kernels typically are higher in carotenoids than soft wheat kernels and higher in water-grabbing pentosans and damaged starch granules.