According to the Epicurious Food Dictionary, "wheat is the world's largest cereal-grass crop." Wheat berries are the whole and unprocessed kernels from which many basic foodstuffs, such as bread and pasta, are made.
Wheat is classified according to hardness, color and best potential use. Both winter and spring wheat berries come in hard and soft varieties; texture and growing season figure in potential uses.
Winter wheat is planted in the fall and is harvested during the late spring and early summer. Berries derived from this cool-season crop contain 10 to 12 percent protein, notes Baking911.com.
Spring wheat is planted with the advent of warmer weather and is harvested during late summer. The berries derived from this variety are slightly higher in protein compared with those grown during winter.
Gluten is the sticky substance that holds moist flour together and, therefore, facilitates bread baking. Although winter and spring wheat berries are both useful for making bread, spring wheat contains more of this substance.
Hard winter and spring wheat berries produce flour that is good for baking bread. Flour derived from soft berries, however, is more suitable for pastry due to lower gluten and protein content.
- Epicurious Food Dictionary: Wheat
- Baking911.com: The Pantry: All About Wheat Flour
- Wheat: Red vs White; Spring vs Winter
spring and winter wheat, spring wheat berries, winter wheat berries
About this Author
Hailing from Northwest Arkansas, Al Vick has been writing environmental and political material for more than 20 years and is the author of several short stories. He has been published in the "Ozark Gazette" and "Online Journal" and holds an associate degree in arts from Rhode Island Junior College.