What is Hard White Wheat?

Hard white wheat is similar to hard red winter wheat. The plants are alike and both have hard grain endosperm for making bread and other products, but the color of the seed coat (bran) is different. Bran color is determined by one, two, or three major genes that do not affect other plant traits. The first hard red winter wheats had three genes for red bran, but many modern varieties of hard red winter wheat have only one or two of these genes. Hard white wheat has no major genes for bran color.

Hard white wheat is not a new crop. Farmers in China grow white wheat varieties and Australia is a major producer of white wheats, some of which make excellent Asian-style noodles as well as baked products. Other classes of white wheat are grown in California, Michigan, New York, and the Pacific Northwest. 

Why Consider Hard White Wheat

Consumer preference is one reason. Millers, bakers and consumers may prefer hard white wheat when given a choice. This preference is particularly strong in some international markets that purchase wheat from the United States. Although markets, both foreign and domestic, are limited and price premiums are not presently established and may never be offered, this is a market with potential.

When milling wheat to a flour color standard, hard white wheat has a flour yield advantage over hard red wheats. Products baked from whole white wheat flour seem to have a more pleasing appearance when they are made from white wheat instead of red wheat. White bran is much less obvious than red bran in flour and food products. In addition, white bran does not impart the bitter taste associated with red bran. This may account for the consumer preference.

Cereal scientists have identified that hard white wheat, or products made from these wheats, are suitable for regular and whole wheat breads and buns; American and Middle Eastern flat breads (tortillas, pitas) and Chinese steamed breads. Hard white wheat is also suitable for ready-to-eat breakfast cereals, snacks, noodles, and some types of Asian noodles, which are important foods in the Far East.