Bread
dough, to be right, must have this quality, so that the flour made from
spring wheat is used almost exclusively for bread; whereas, for cake and
pastry, which should have a tender, unelastic texture, flour made from
soft wheat is more satisfactory.
11. WINTER, OR SOFT WHEAT derives its name from the fact that it is
planted in the autumn and is soft in texture. It is of less importance
in the making of bread than spring, or hard, wheat, but it is the kind
that has been grown for centuries and from which the varieties of spring
wheat have been cultivated. It is a softer grain than spring wheat,
because it contains less gluten and more starch. The flour made from it
does not produce so elastic a dough mixture as does that made from the
other variety of wheat; consequently, the finished product, such as
bread, rolls, etc., is likely to be more tender and more friable, or
crumbly. It is for this reason that winter, or soft, wheat is not used
extensively for bread, but is employed for pastry flour or mixed with
spring wheat to make what is called a _blend flour_, which may be used
for all purposes.
12. STRUCTURE OF WHEAT GRAIN.--In its natural state, wheat contains all
the food substances required for the nourishment of the human body in
nearly the proper proportions, and in addition it has in its
composition sufficient cellulose to give it considerable bulk.
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