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White Wheat

White Wheat. A class of wheat (q.v.), cultivated principally in the Pacific Coast states and representing some 10% of the total U.S. wheat production. Its outer bran (q.v.) layers are lower in color pigment content than is the case with red wheats (q.v.). The class includes both hard and soft varieties that yield flour (q.v.) that is comparable to that obtained from red wheats.