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Bread wheat is described as ‘hard’ or ‘soft’ according to its protein content. Hard wheat has more protein, including more gluten, which makes it purposeful to bake bread, while soft wheat has a
much lower protein content, which when milled produces ‘cake flour’ for sweet biscuits and cakes.Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut.
These wheat varieties are commonly referred to as ‘ancient’ grains and are increasingly being used in the manufacture of niche wheat-based food products.
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