Tag: Baking with wheat

As the world's most widely consumed grain, with production exceeding 700 million tonnes annually, wheat is a dietary cornerstone globally. Its incredible versatility is the delicious answer to the question: what food can you get from wheat? The range of items is vast, encompassing staple foods from every corner of the world.

Bread has been a dietary staple for millennia, but with so many options, choosing the right loaf can be a challenge. The primary difference often comes down to the core grains: rye versus wheat. While both offer valuable nutrients, their distinct characteristics in baking and nutrition lead to very different results.

While many consumers perceive darker, heartier-tasting red wheat as a superior nutritional choice, the evidence shows that the health differences between whole red wheat and whole white wheat are often minimal, with both offering excellent health benefits. It's the 'whole grain' part that matters most.

Over 40% of the U.S. wheat crop is Hard Red Winter wheat, making it the most dominant variety grown, but its soft counterpart is equally vital in the culinary world. Understanding what's the difference between soft red wheat and hard red wheat is key to achieving success in the kitchen, from lofty bread loaves to tender pastries.

According to the Whole Grains Council, whole grain intake in the United States remains well below recommended levels for most people. Navigating the options to decide which wheat is best for daily use can be challenging, but understanding the differences in texture, flavor, and nutritional benefits is the first step toward incorporating this staple more effectively into your diet.