White Wheat: The Superior Wheat

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In a world where people do not get their recommended daily allowance of whole grain, white wheat may be the solution. Whole wheat bread is regarded as having a bitter taste that most people don't find appealing. The reason for this is that most whole wheat bread is made with red wheat. Red wheat gets it bitter taste from the fact that it contains tannins and phenolic acid. White wheat lacks these chemicals and has a milder, sweeter taste.

Most people tend to avoid whole wheat in favor of white bread which contains highly processed flour. Processed flour has had the vitamins and minerals removed from it so all that is left to the bread is empty calories. Whole white wheat bread still has the vitamins and minerals but has a sweeter more appealing taste and texture.

Many manufactures prefer white wheat for its ability to hold its crispiness in milk better when made into cereal. It does not develop black spots when made into pasta due to its lack of phenolic acid. It also has low polyphenols present so that noodles made out of it do not turn grey, which make it more popular in Asian countries. Less sugar is required when using white wheat to make bread and pastries so it makes a healthier product. White wheat is also good for its increased flour extraction rate over that of red wheat.

Another plus for white wheat is the fact that in most European and Asian countries it is the preferred import over red wheat. This means that the market is much larger allowing for more opportunities.

On the crop growers side it has all the adaptability of red wheat so there will be no lack of production in comparison with red wheat. There are a multitude of varieties available so that the farmers can grow what adapts best to their growing situation.

White wheat is the superior grain and the one that the market will be looking for in the future. Its high demand in other countries as well as its potential in the US market makes it a worthwhile crop by any standard.

Sources:

- Hard White Wheat, R.K. Bequette, T.J. Herman
- Hard White Winter Wheat For Kansas, Gary Paulson
- Hard White Wheat Producing North Dakota's Next Market Opportunity, Joel K. Ransom, William A. Berzonsky and Brian K. Sorenson

Mosher Products Inc.