Preferred Term:
hard white wheat
Definition:
Newest white class of wheat to be grown in the U.S. Closely related to red wheats (except for color genes), this wheat has a milder, sweeter flavor, equal fiber, and similar milling and baking properties. Used in yeast breads, hard rolls, bulgur, tortillas, and oriental noodles. Used in domestic markets and exported in limited quantities.
Concept Schemes:
NALT Full
Broader Concept:
URI:
https://lod.nal.usda.gov/nalt/44621
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RDF/XMLCreated 2006-01-19, last modified 2018-02-06
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