winter wheats are sown in late fall, live
through the winter as a seedling, and are
harvested in the summer. The most common
wheat varieties are red, their seed coat reddish
brown with phenolic compounds. White
wheats, with a much lower phenolic content
and a light tan seed coat, are becoming
increasingly popular for the light color and
less astringent “sweet” taste of their whole-
wheat flours and products containing part or
all of the bran.
Turning Wheat into Flour
The baking qualities of a particular flour are
determined by the wheat from which it’s
made, and how that wheat is turned into flour.