Protein: Hard red wheat has a tad bit more protein (12.6 g) compared to hard white wheat (11.3 g). I find that the white wheat flour develops more quickly than the red wheat flour, and rises higher for me. The elimination of these genes results in fewer phenolic compounds and tannins in the bran, significantly reducing the bitter taste that some people experience in flour milled from red wheat. Hard White Wheat can be a good entry into eating whole wheat bread if accustomed to white bread due to its lighter color, sweeter taste and lack of tannic acid in its bran layer. It typically has more proteins than red wheat, and also a slightly higher extract yield. Hi Kingsley, yes, white whole wheat flour is still a whole grain, so it would be ok to eat if you have pre-diabetes (or even type 2 diabetes). For wheat bread, the bran is mixed back in, giving bread a darker color. White whole wheat is a type of wheat — just like Granny Smith is a type of apple. Secondly, whole wheat flour … Joined Feb 15, 2013 Messages ... Red wheat vs White wheat. 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 been redesigned through the generations to reduce the bran in the kernel. Most durum wheat produced in Canada is spring-planted. In both of these pictures the red wheat is on the left and the white wheat is on the right. Bran is the component that gives red wheat its distinctive coloring. I use a small amount (9%) of Red Wheat along with my white wheat in my American Wheat recipe. #2 VikeMan, Mar 21, 2013. koopa Poo-Bah (2,059) Apr 20, 2008 New Jersey. It is sweeter and lighter in color that red wheat, with a protein profile similar to hard winter red wheat. It works best in rustic, artisan, or other hard breads. So, it's often used in wheat beers where more haze from protein is desired. Wheat bread also can help lower your risk of heart disease and type 2 diabetes, unlike white bread. White wheat, also malted, is a different variety of wheat that doesn't have the the genes that cause the red color. During the grinding process, however, the wheat’s germ and bran are included in both types of flour. Jul 31, 2013. hbrookie. Since it is an alkaline based grain hard white wheat is easier for most people to digest. Red Fife wheat has a particularly important significance to the Peterborough area. Unlike white breads and other refined-grain products that lose the outer bran and inner germ parts of the wheat grain in the milling process. Choose the other wheat malt and follow the above instructions. White wheat was genetically engineered from red wheat, eliminating the genes that exhibit bran color, resulting in a whiter flour and a sweeter taste. Hard white wheat is genetically engineered from red wheat, according to Bob’s Red Mill. Soft wheat is low in protein and low in gluten (6 to 10 percent). there was a marked difference in taste between white and red wheat.” “I decided to do a two pronged test of home milled wheat flour: red vs. white wheat and winter vs. spring wheat. Traditional thinking holds that whole wheat bread comes with nutrient-rich compounds intact. Depending on variety, red wheat has from one to three genes that give the bran its red cast; in contrast, white wheat has no major genes for bran color. Comparative Study on Whole Wheat Bread vs. White Bread. Red wheat has a slight tartness to its flavor not present in white wheat. Sprouted grain bread and whole wheat bread are both whole grain foods, made from entire wheat kernels. When put head-to-head with whole wheat bread, white is a nutritional lightweight. Hard winter white wheat: This is the newest class of U.S. wheat. I used my tried-'n-true recipe for a fifty percent whole wheat loaf bread. 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