Soft grain breads

The baking industry has even developed soft grain breads and other multigrain breads to supply consumers nutritional needs. 

The UK now exports approximately 20% of the wheat produced. British Cereal Exports have produced two brands to aid export of UK wheat ukp is prerrrirrm wheat for bread making and uks is soft wheat for a variety of rrrarkets. Grain is analysed using the Chopin Alveograph Test when selling into this market as it... 

Flour Soft, powttery product derived mainly from the initer portion of the grain kernel. 6arley. corn, oats, rice, rye. wheat. Consists mostly of starch and protein. Low in fiber. Used to make bread. 

Texture of the ripened grain— Wheat is classed as hard or soft. Hard wheats tend to be higher in protein content than soft wheats, and are primarily used in bread flour. Durham wheats are also hard wheats, used for macaroni production. Softer wheats are lower in protein and are chiefly milled into flour for cakes, cookies, pastries, and crackers. 

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