what is the difference between soft and hard wheat?
432953
Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked.
1307270
The stronger the wheat the smaller the bubble and more water can be added. French flour is 'softer' and contains less gluten.
684707
In Europe, the principal strains of wheat are generally of the soft variety. ... Due to soil and growing conditions, the differences between American and European wheat extend further than gluten content. American wheat contains about 10 times more selenium, a trace mineral, than European varieties [source: Shewry].
291531
What is the difference between hard data and soft data? A. Hard data is stored on paper, and soft data is stored digitally.
311726
Regular tofu is pressed and has a somewhat spongy texture, and comes in several varieties distinguished by how much water is pressed out. Soft tofu has the least amount of water pressed out, while super-firm has a low moisture content and a dense texture.
203118
The first factor is water hardness, a measure of the amount of dissolved minerals, primarily calcium and magnesium, that the water contains. Calcium strengthens the gluten in the dough, making hard water better for baking. New York water is soft, however, which can lead to gooey, “weak” dough.
161745
The main difference between Wheat and Maize is that the Wheat is a cereal grain and Maize is a species of plant. Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. ... Botanically, the wheat kernel is a type of fruit called a caryopsis.
34163
What's the difference between hard water and soft water? The hardness of water is determined primarily by the amount of calcium and magnesium it contains. ... Instead of having higher levels of calcium and magnesium, soft water tends to have higher concentrations of sodium, or salt.
57884
One of the main differences between whole wheat and white flour is the fiber content. Whole wheat flour naturally has the level of fiber found in wheat, while most of the fiber has been removed from white flour during processing. It also has more iron, calcium, protein, and other nutrients than white flour. ...
875111
Stone-ground wheat is less refined than whole wheat because the bran and germ were never separated from the endosperm, and the finished product is usually coarser and less finely milled. Stone-ground wheat is more perishable than whole wheat flour and should be refrigerated to prolong freshness.
308096
The big difference is the amount of bran in “wholemeal”/”coarse” whole wheat flour and regular store bought whole wheat flour which is much finer in grind. You don't find wholemeal flour in your average supermarket. ... So the most notable difference is the amount of bran which is added back in to the flour after grinding.
445016
As adjectives the difference between hard and rigid is that hard is (label) having a severe property; presenting difficulty while rigid is stiff, rather than flexible.
610693
Brown bread contains the goodness of wheat while white bread is soft and rich in taste. ... White bread is even softer and tastier to eat. Brown bread is made from whole wheat and has high nutritional values. It has high fiber content and fewer calories when compared to white bread.
464083
The primary difference between each type of flour is the protein content. Flour made from high-protein wheat varieties (which have 10 to 14 percent protein content) is called “hard wheat.” Flour made from low-protein wheat varieties (which have 5 to 10 percent protein content) is called “soft wheat.”
513494
The terms “red” and “white” are used to identify the color of the kernel. ... Though the kernels differ in color, the flour that is milled from these kernels is relatively indistinguishable in color. Hard Red Wheat has a high protein content while Hard White Wheat has a moderate protein content.
1259913
Both soft and hard pretzels are made from wheat flour, which is mostly composed of carbs. Your body breaks down carbs into sugars that it uses for energy. Like other foods made from wheat, pretzels contain some fiber. Fiber has been shown to improve gut health and digestive symptoms like constipation.
907893
Whole wheat PASTRY flour is more finely ground than whole wheat flour and produces lighter, softer baked items like cookies and brownies. It also has less gluten than whole wheat flour (gluten is needed when baking with yeast).