Win­ter Wheat

Food and Travel (Singapore) - - Cook's Basics -

Con­trary to pop­u­lar be­lief, win­ter wheat isn’t ac­tu­ally planted in win­ter. Planted in au­tumn, win­ter wheats are named so be­cause their growth is halted dur­ing win­ter, the pe­riod af­ter ger­mi­na­tion and af­ter their devel­op­ment into young plants, re­sum­ing growth again in early spring. Win­ter wheats gen­er­ally have higher yield po­ten­tial as com­pared to spring wheat, and dif­fer from spring wheats due to their abil­ity to with­stand free­ing tem­per­a­tures dur­ing its early veg­e­ta­tive growth for ex­tended pe­ri­ods of time. Win­ter wheats have higher gluten pro­tein con­tent as com­pared to other types of wheats, and come in two forms – soft and hard. While soft spring wheats are blended from hard win­ter wheats to make the all-pur­pose flour, hard win­ter wheats are gen­er­ally used to make flour for yeast breads.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.