Description
Hard White Wheat can be a good entry into eating whole wheat bread if you’re accustomed to white bread due to its lighter color, sweeter taste, and lack of tannic acid in its bran layer. With a light tan color and being bullet shaped in appearance, it is a good source of protein, dietary fibers, phosphorous and manganese. White wheat has a more mild flavor than that of red wheat and provides superior baking characteristics in yeast-leavened baked goods as well as pan breads, tortillas, and specialty noodles.