Wheat is the most widespread cereal crop around the globe. More than a thousand species of this plant are known in the modern world. Botanists subdivide them into two large groups: durum and soft wheat. Despite the similarity, these species have many distinctive features.
Where soft and hard wheat grows
When people talk about wheat in our country, they mean exactly its soft varieties (they make up 95% of the total wheat grown in Russia). A humid climate is suitable for soft varieties of plants, therefore this cereal is common in Australia, Western Europe, the Russian Federation and other CIS countries. Hard varieties prefer a drier, continental climate. It is grown in Argentina, Canada, the United States of America, many regions of North Africa and Asia.
What is the main difference between varieties
First of all, hard and soft wheat varieties differ in the appearance of the ears and the grains themselves. Soft wheat has thin-walled straws that are hollow along their entire length. Hard varieties, on the other hand, have a thick-walled stem. Grains of soft wheat have a mealy, glassy or semi-glassy consistency. Their color, depending on the subspecies, can vary from white to dark red. Hard varieties are characterized by a harder and finer grain, which has a yellowish or brown color.
Starch particles in soft wheat are larger and softer, so their flour turns out to be crumbly and thin, it weakly absorbs liquid. In addition, such flour is prone to rapid hardening, so it is customary to use it in baking and in the manufacture of various confectionery products. Starch inclusions in durum wheat grains are hard and small. Flour made of them has a fine-grained structure and a high gluten content. It is able to absorb water well and may not harden for a long time. Durum wheat flour is mainly used in the production of pasta.
Which is healthier: durum or soft wheat?
Both hard and soft wheat varieties contain a sufficient amount of protein, complex carbohydrates, and fats. Both varieties are rich in essential oils, fructose, vitamins A, C, E, F, PP, calcium, phosphorus, bromine, iron and other useful substances. However, durum wheat flour products are considered healthier because they contain more plant proteins, fiber and minerals. In addition, pasta made from durum flour retains its shape better during the cooking process. According to Russian standards, hard flour pasta is designated "group A", and soft flour pasta is "group B". On imported products, solid flour can be identified by the words “durum” or “semolina” on the packaging.
