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Spring Wheat A major category of hard wheat (q.v.) varieties that are planted during spring months in regions where the winters are too severe for winter wheat varieties (q.v.) and that are harvested in late summer. They yield flours (q.v.) of generally high protein contents (q.v.) and gluten (q.v.) strengths that render them especially suitable for hearth bread (q.v.) and pan bread (q.v.) production.