Hard red winter

Hard red winter (HRW) is an important bread wheat that accounts for more than 40% of the United States wheat crop and wheat exports. This fall-seeded wheat is produced in the Great Plains, which extend from the Mississippi River west to the Rocky Mountains, and from the Dakotas and Montana south to Texas. Significant quantities are also produced in California. HRW has moderately high protein content, usually averaging 11—12%, and good milling and baking characteristics. 

Figure 10. Yields of protein fractions isolated from hard red winter wheat flours differing in mixing strengths (25)...

This crop appears to be generally more winter-hardy than soft red winter wheat, but less winter-hardy than hard red winter wheat. The yield is generally lower than that of wheat but equal to wheat when the growing conditions are less than ideal. 

The loaf volumes of breads baked from wheat starch coming from different classes of wheat, be it hard red winter, hard red spring, soft red winter or soft white, were similar.436 By contrast, club wheat starch produced a larger loaf volume and durum wheat starch a smaller loaf volume. Other investigators found a range in the loaf volumes of breads baked from wheat starches isolated from different classes of wheat.437 Fractionation and reconstitution studies revealed that rye and barley starches can substitute for wheat starch in producing bread of satisfactory volume. Starches from... 

Zhou, K. Yin, J. Yu, L. 2005. Phenolic acid, tocopherol and carotenoid compositions, and antioxidant functions of hard red winter wheat bran. J. Agric. Food Chem. 53 3916-3922. 

Other lignin applications of NIR included research on flax fiber [148], compost prepared from wheat straw and chicken litter [149], hard red winter and spring wheat [150], and degradation of plant cell walls by white-rot fungi [151]. 

FE Barton 11, DS Himmelsbach, and DD Archibald. Two-Dimensional Vibration Spectroscopy. V. Correlation of Mid- and Near Infrared of Hard Red Winter and Spring Cheats. Near Infrared Spectrosc. 4 139-152, 1996. 

Like other commodities, wheat prices saw a hike in 2008. The average price of US wheat No. 2 (Hard Red Winter ord. Prot, US FOB Gulf) was 344.58 US per ton. Prices came down since then, to 235.69 US per ton as the average for 2009 [14]. 

Figure 11.1 Bake-test loaf volume versus flour protein percentage for flours from a set of wheat varieties grown at different locations. H. R. W. = Hard Red Winter Wheat H. R. S. = Hard Red Spring Wheat. (Reproduced with permission from Finney, K. R, and Barmore, M. A. 1948. Cereal Chemistry 25 291-312.)...

Figure 11 RP-HPLC separations of gliadins extracted from hard red winter wheat varieties. Analyses were performed on a 2.1-mm ID Vydac C4 column. (From Ref. 54.)...

C. A. Watson, D. Carville, E. Dikeman, G. Daigger, G. D. Booth. Evaluation of two infrared instruments for determining protein content of hard red winter wheat. Cer Chem 53(2) 214-222, 1976. 

G. Rubenthaler, Y. Pomeranz. Near-infrared reflectance spectra of hard red winter wheats varying widely in protein content and bread-making potential. Cereal Chem 64 407 11, 1987. 

S. R. Delwiche, R. A. Graybosch, C. J. Peterson. Predicting protein composition, biochemical properties, and dough-handling properties of hard red winter wheat flour by near-infrared reflectance. Cereal Chem 75 412-416, 1998. 

M. C. Pasikatan, J. L. Steele, E. Haque, C. K. Spillman, G. A. MUiken. Evaluation of a near-infrared reflectance spectrometer as a granulation sensor for first-break ground wheats studies with Hard Red Winter wheats. Cereal Chem 79 92-97, 2002. 

F. E. Barton, II, D. S. Himmelsbach, D. D. Archibald. Two-dimensional vibrational spectroscopy V Correlation of mid- and near infrared of hard red winter and spring wheats. J Near Infrared Spectrosc 4 139-152, 1996. 

Special soft wheat cake flours, and whole wheat flours are also available to homemakers. Graham flour is a whole wheat product made from 11.5% protein hard red winter wheat. 

CY Chang, LM Seitz, E Chambers IV. Volatile flavor components of breads made from hard red winter wheat and hard white winter wheat. Cereal Chem 72 237-242, 1995. 

It is the least cultivated in the United States. It has similar properties to hard red winter (HRWW), except for its white pericarp, which makes it attractive for millers and bakers for the production of whole wheat products. 

Better quaUty wheat for baking than its winter counterpart since it has a more functional gluten and higher protein content (11.0%-17.5%). The hard red spring wheat is preferred for export markets, especially to Japan and the European Coimnunity. It has a harder endosperm texture compared to hard red winter wheat. 

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