Publisher's Synopsis
Excerpt from Some Points in the Making and Judging of Bread
Let us understand then the general differences in these two types of ?our in regard to source and properties. (the bread-making processes adapted to the two kinds will be discussed later.) Winter wheat is that type sown in the fall and harvested in the early summer. It is grown usually in the central and eastern parts of the United States where the winters are not severe enough to destroy the crop, while Spring wheat is the type grown largely in the north western parts of the United States and Canada. In general, the grains differ in appearance: the spring wheat type is harder, yields a [tour that has a granular feel, has a larger proportion of gluten, will absorb more water and is known as a strong, hard wheat ?our. In distinction from this, the grains from winter wheat are larger, softer, the flour hasa powdery feel, a smaller percentage of gluten and a larger percentage of starch, and is known as a soft ?our.
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