Nowadays, if you walk down the baking aisle, you are presented with a myriad of flour types. We get to so many varieties where some are gluten free while others are white whole-meal, and you are left to wonder, “do people actually need all these types of flour?” The truth is, yes, there is a growing need for all these different types of flour because different people consume certain kinds of flour depending on the nutritional benefits.
• Soft wheat: Soft wheat is the category of grains that contain low gluten content. These grains are used to process plain flour and self-raising flour, which makes it perfect for cakes, biscuits and other confectionary items. If the flour used to make cakes and biscuits are high on gluten,when mixed with water this flour becomes highly elastic. Therefore, soft wheat grains are used for these types of flour. Plain flour is suitable for baking, as it has a crumbly structure, which is very necessary while making biscuits and other pastries.
• Hard wheat: These grains are high on gluten as well as rich in protein. Since bread making requires stretchy dough, hard wheat grains are ideal for processing bread flour or commonly known as strong flour. These grains are used to make pasta flour, since this flour provides a firm and silky texture to the dough, making it easy to roll if you are making pasta from scratch.