Color is the final determining factor in classifying wheat. A slightly bitter red pigment is present in the seed coat of red wheats, similar to the tannins in tea; this trait has been bred out of white wheats. Har
d white wheats are used primarily in whole wheat products where the bitter
taste is undesirable. Hard white wheat flour is also becoming popular with artisan bread bakers. Its higher mineral content makes it ideal for long fermentation periods and it has a slight natural sweetness. Red wheat generally has more gluten than white wheat. ~ Chef Wilkinson ~
d white wheats are used primarily in whole wheat products where the bitter
taste is undesirable. Hard white wheat flour is also becoming popular with artisan bread bakers. Its higher mineral content makes it ideal for long fermentation periods and it has a slight natural sweetness. Red wheat generally has more gluten than white wheat. ~ Chef Wilkinson ~ 
