| The following types of wheat are classified based | | | | just to distinguish the bread from those made |
| primarily on color, hardness of the kernel, and | | | | from other types of grains. |
| time of year the wheat is planted. | | | | Breads made from whole wheat flour should |
| - Hard red winter | | | | normally have "whole" or "100 percent whole" |
| - Soft red winter | | | | before the term "wheat bread". |
| - Hard red spring | | | | Compared to whole wheat flour, white flour |
| - Hard white | | | | - Has a longer shelf life |
| - Soft white | | | | - Contains more gluten proteins per weight |
| - Durum | | | | - Is more digestible |
| Generally, flours that are milled from hard wheat | | | | To produce whole wheat flour, the entire wheat |
| have high quality gluten and are considered strong. | | | | kernels that include the fibrous bran, nutritious and |
| Due to the difference in quality among many | | | | fatty embryo or germ, and the starchy |
| types of wheat, millers typically blend flours to | | | | endosperm are ground uniformly. |
| achieve a consistent product time after time. | | | | Although whole wheat flour and graham flour are |
| Readily available to most home bakers, all purpose | | | | often used interchangeably, there is a minor |
| flour is actually a blend of hard and soft wheat | | | | physical difference. In the milling of graham flour, |
| flours. | | | | the outermost part of the wheat berries(bran) is |
| Regardless of the type of wheat, milling the | | | | not as finely ground as the germ and endosperm. |
| endosperm of wheat berries or kernels yields | | | | Finally, all flours tend to lose moisture during |
| white flour. This process also removes so much | | | | storage. Moisture content also varies by brands |
| natural nutrients and vitamins that subsequent | | | | and seasons. Therefore, as home bakers of |
| enrichment can never completely replace them. | | | | breads, cakes, and cookies, we may sometimes |
| Therefore, enriched white bread is by no means | | | | need to adjust the amount of flour used in a |
| nutritionally equal to whole wheat bread. | | | | particular recipe. This is to maintain a desirable |
| In addition, "wheat bread" on the label does not | | | | flour to liquid ratio. |
| mean that it is made from whole wheat flour. It is | | | | |