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Hard Red Spring Wheat

Hard Red Spring Wheat. A class of wheat (q.v.) that is grown in northern regions of the United States where the winters are harsh and severe. It is planted in spring and harvested in late summer or early autumn. Hard wheats yield flours (q.v.) of high or intermediate protein contents (q.v.) and with gluten (q.v.) strengths that render them highly suitable for the production of both hearth (q.v.) and pan bread (q.v.) varieties.