Highlight the differences between hard wheat and soft wheat. (6 marks)

1. Protein content: Hard wheat typically has a higher protein content compared to soft wheat. This higher protein content gives hard wheat better gluten-forming properties, making it ideal for bread making.

2. Gluten strength: The gluten in hard wheat is stronger and more elastic, which allows it to trap more air during the baking process, resulting in a higher rise and better texture in baked goods.

3. Texture: Soft wheat has a lower protein content and weaker gluten, resulting in a softer texture in baked goods. Soft wheat is often used for pastries, cakes, and cookies where a tender crumb is desired.

4. Color: Hard wheat tends to have a darker color compared to soft wheat. This darker color is due to the higher protein content and contributes to the rich flavor and texture of bread made from hard wheat.

5. Usage: Hard wheat is commonly used for making bread, pasta, and other baked goods that require a strong gluten structure. Soft wheat is typically used for pastries, cakes, cookies, and other baked goods that require a softer texture.

6. Availability: Hard wheat is more commonly grown and used in regions with a cooler climate, such as the northern United States and Canada. Soft wheat is more commonly grown and used in regions with a warmer climate, such as the southern United States and Europe.

Hard Wheat

- Kernel Appearance: Hard, translucent, and round
- Protein Content: High (12-15%)
- Gluten Strength: Strong, forming a tough and elastic network
- Uses: Bread flour, pasta, and high-quality pastries

Soft Wheat

- Kernel Appearance: Soft, opaque, and elongated
- Protein Content: Low (9-11%)
- Gluten Strength: Weak, forming a softer and less elastic network
- Uses: Cake flour, cookies, crackers, and pastries