{"id":536,"date":"2019-06-13T22:48:36","date_gmt":"2019-06-13T22:48:36","guid":{"rendered":"https:\/\/opentextbc.ca\/ingredients\/chapter\/classification-of-wheat\/"},"modified":"2019-06-14T21:36:13","modified_gmt":"2019-06-14T21:36:13","slug":"classification-of-wheat","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/ingredients\/chapter\/classification-of-wheat\/","title":{"raw":"Classification of Wheat","rendered":"Classification of Wheat"},"content":{"raw":"Wheat can be classified in three ways:\r\n<ul>\r\n \t<li>Colour (e.g., red, yellow, white)<\/li>\r\n \t<li>Planting season: spring wheat, planted in the spring and harvested in early fall; winter wheat, planted in the fall, harvested the following summer<\/li>\r\n \t<li>Characteristics of the grain: durum, hard bread wheat, and soft wheat<\/li>\r\n<\/ul>\r\nIn Canada, hard spring wheat suitable for yeast products is grown on the Prairies. In southern Alberta, where winters are not as severe, some hard winter wheat is grown. Irrigated land in Alberta also produces some white soft winter wheat. The main soft white winter wheat growing area is southern Ontario.\r\n\r\nThe CGC categorizes wheat by regions as well as different varieties of wheat by classes. As the CGC states, \u201cthe varieties within each class are grouped by their functional characteristics. For example, varieties in the Canada Prairie Spring Red class have medium hard kernels and medium dough strength. Canadian wheat classes are categorized by Canada Western and Canada Eastern, the regions in which the varieties are grown\u201d (CGC, 2015, p1).\r\n<h1>Wheat Classes<\/h1>\r\nA list of the different classes of Eastern and Western wheat is as follows:\r\n<h2>Eastern Wheat Classes<\/h2>\r\n<ul>\r\n \t<li>Canada Eastern Amber Durum (CEAD)<\/li>\r\n \t<li>Canada Eastern Hard Red Winter (CEHRW)<\/li>\r\n \t<li>Canada Eastern Hard White Spring (CEHWS)<\/li>\r\n \t<li>Canada Eastern Red Spring (CERS)<\/li>\r\n \t<li>Canada Eastern Soft Red Winter (CESRW)<\/li>\r\n \t<li>Canada Eastern Soft White Spring (CESWS)<\/li>\r\n \t<li>Canada Eastern White Winter (CEWW)<\/li>\r\n<\/ul>\r\n<h2>Western Wheat Classes<\/h2>\r\n<ul>\r\n \t<li>Canada Prairie Spring Red (CPSR)<\/li>\r\n \t<li>Canada Prairie Spring White (CPSW)<\/li>\r\n \t<li>Canada Western Amber Durum (CWAD)<\/li>\r\n \t<li>Canada Western Extra Strong (CWES)<\/li>\r\n \t<li>Canada Western Hard White Spring (CWHWS)<\/li>\r\n \t<li>Canada Western Red Spring (CWRS)<\/li>\r\n \t<li>Canada Western Red Winter (CWRW)<\/li>\r\n \t<li>Canada Western Soft White Spring (CWSWS)<\/li>\r\n<\/ul>\r\nThe <a href=\"http:\/\/www.grainscanada.gc.ca\/wheat-ble\/classes\/classes-eng.htm\">characteristics and end uses of Eastern and Western wheat<\/a> can be found online.<a href=\"http:\/\/www.grainscanada.gc.ca\/wheat-ble\/classes\/classes-eng.htm\"><\/a>\r\n\r\n[caption id=\"attachment_535\" align=\"aligncenter\" width=\"500\"]<a href=\"https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2019\/06\/classesofwheat-e1445029635961.png\"><img src=\"https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2019\/06\/classesofwheat-e1445029635961.png\" alt=\"The appearance of the eight milling classes of western Canadian wheat\" class=\"wp-image-535 size-full\" width=\"500\" height=\"163\" \/><\/a> Figure 1. Classes of wheat.[\/caption]\r\n\r\nIn Canada, grains are divided into \u201cofficial grains of Canada\u201d and \u201cunofficial grains of Canada.\u201d The former is regulated by the Canada Grain Act, whereas the unofficial grains are not subject to grading purposes. An example of an unofficial grain is the Canadian Western General all-purpose wheat, which produces great yield and has high starch but low [pb_glossary id=\"755\"]<strong>protein<\/strong>[\/pb_glossary] content, thus affecting the end uses. This type of wheat is used for animal feed and, therefore, does not have to meet strict milling requirements.\r\n\r\nAdditional information on the qualities and protein content as well as classifications of Western Canadian wheat can be found in the CGC document <a href=\"https:\/\/grainscanada.gc.ca\/en\/grain-research\/export-quality\/cereals\/wheat\/western\/2012\/2012-quality-report.pdf\">Quality of Western Canadian Wheat [PDF].<\/a>\r\n\r\nThe United States recognizes seven market classes of wheat. The first five, listed below, are the most important:\r\n<ul>\r\n \t<li>Hard red winter (planted in the fall, harvested the following summer)<\/li>\r\n \t<li>Soft red winter<\/li>\r\n \t<li>Hard red spring (planted and harvested the same year)<\/li>\r\n \t<li>Durum<\/li>\r\n \t<li>Red durum<\/li>\r\n<\/ul>\r\n<h1>Characteristics of the Major Wheat Groups<\/h1>\r\nThe major wheat groups each have differing characteristics. This also determines their use in food production and baking. The following identifies the major characteristics of each of the three major wheat groups.\r\n<ul>\r\n \t<li>Durum wheats: Durum wheats are generally high in gluten-producing proteins. They are, in effect, the \u201chardest\u201d wheats. They are used for making semolina, which is made into macaroni and other pastas.<\/li>\r\n \t<li>Hard wheats: Hard wheats include hard winter wheats and hard spring wheats. Canadian Western Red Spring (CWRS) is the major hard wheat in Canada. Hard Red Winter (HRW) and Hard Red Spring (HRS) are the U.S. equivalents. They contain more gluten-producing proteins than soft wheat, and are used for making bread flours and all-purpose flours.<\/li>\r\n \t<li>Soft wheats: Soft wheats are low in gluten-producing protein. Soft Red Winter (SRW) is the chief of these in the United States. They are milled into cake and pastry flours.<\/li>\r\n<\/ul>","rendered":"<p>Wheat can be classified in three ways:<\/p>\n<ul>\n<li>Colour (e.g., red, yellow, white)<\/li>\n<li>Planting season: spring wheat, planted in the spring and harvested in early fall; winter wheat, planted in the fall, harvested the following summer<\/li>\n<li>Characteristics of the grain: durum, hard bread wheat, and soft wheat<\/li>\n<\/ul>\n<p>In Canada, hard spring wheat suitable for yeast products is grown on the Prairies. In southern Alberta, where winters are not as severe, some hard winter wheat is grown. Irrigated land in Alberta also produces some white soft winter wheat. The main soft white winter wheat growing area is southern Ontario.<\/p>\n<p>The CGC categorizes wheat by regions as well as different varieties of wheat by classes. As the CGC states, \u201cthe varieties within each class are grouped by their functional characteristics. For example, varieties in the Canada Prairie Spring Red class have medium hard kernels and medium dough strength. Canadian wheat classes are categorized by Canada Western and Canada Eastern, the regions in which the varieties are grown\u201d (CGC, 2015, p1).<\/p>\n<h1>Wheat Classes<\/h1>\n<p>A list of the different classes of Eastern and Western wheat is as follows:<\/p>\n<h2>Eastern Wheat Classes<\/h2>\n<ul>\n<li>Canada Eastern Amber Durum (CEAD)<\/li>\n<li>Canada Eastern Hard Red Winter (CEHRW)<\/li>\n<li>Canada Eastern Hard White Spring (CEHWS)<\/li>\n<li>Canada Eastern Red Spring (CERS)<\/li>\n<li>Canada Eastern Soft Red Winter (CESRW)<\/li>\n<li>Canada Eastern Soft White Spring (CESWS)<\/li>\n<li>Canada Eastern White Winter (CEWW)<\/li>\n<\/ul>\n<h2>Western Wheat Classes<\/h2>\n<ul>\n<li>Canada Prairie Spring Red (CPSR)<\/li>\n<li>Canada Prairie Spring White (CPSW)<\/li>\n<li>Canada Western Amber Durum (CWAD)<\/li>\n<li>Canada Western Extra Strong (CWES)<\/li>\n<li>Canada Western Hard White Spring (CWHWS)<\/li>\n<li>Canada Western Red Spring (CWRS)<\/li>\n<li>Canada Western Red Winter (CWRW)<\/li>\n<li>Canada Western Soft White Spring (CWSWS)<\/li>\n<\/ul>\n<p>The <a href=\"http:\/\/www.grainscanada.gc.ca\/wheat-ble\/classes\/classes-eng.htm\">characteristics and end uses of Eastern and Western wheat<\/a> can be found online.<a href=\"http:\/\/www.grainscanada.gc.ca\/wheat-ble\/classes\/classes-eng.htm\"><\/a><\/p>\n<figure id=\"attachment_535\" aria-describedby=\"caption-attachment-535\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2019\/06\/classesofwheat-e1445029635961.png\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2019\/06\/classesofwheat-e1445029635961.png\" alt=\"The appearance of the eight milling classes of western Canadian wheat\" class=\"wp-image-535 size-full\" width=\"500\" height=\"163\" srcset=\"https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2019\/06\/classesofwheat-e1445029635961.png 500w, https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2019\/06\/classesofwheat-e1445029635961-300x98.png 300w, https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2019\/06\/classesofwheat-e1445029635961-65x21.png 65w, https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2019\/06\/classesofwheat-e1445029635961-225x73.png 225w, https:\/\/opentextbc.ca\/ingredients\/wp-content\/uploads\/sites\/126\/2019\/06\/classesofwheat-e1445029635961-350x114.png 350w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><figcaption id=\"caption-attachment-535\" class=\"wp-caption-text\">Figure 1. Classes of wheat.<\/figcaption><\/figure>\n<p>In Canada, grains are divided into \u201cofficial grains of Canada\u201d and \u201cunofficial grains of Canada.\u201d The former is regulated by the Canada Grain Act, whereas the unofficial grains are not subject to grading purposes. An example of an unofficial grain is the Canadian Western General all-purpose wheat, which produces great yield and has high starch but low <a class=\"glossary-term\" aria-haspopup=\"dialog\" aria-describedby=\"definition\" href=\"#term_536_755\"><strong>protein<\/strong><\/a> content, thus affecting the end uses. This type of wheat is used for animal feed and, therefore, does not have to meet strict milling requirements.<\/p>\n<p>Additional information on the qualities and protein content as well as classifications of Western Canadian wheat can be found in the CGC document <a href=\"https:\/\/grainscanada.gc.ca\/en\/grain-research\/export-quality\/cereals\/wheat\/western\/2012\/2012-quality-report.pdf\">Quality of Western Canadian Wheat [PDF].<\/a><\/p>\n<p>The United States recognizes seven market classes of wheat. The first five, listed below, are the most important:<\/p>\n<ul>\n<li>Hard red winter (planted in the fall, harvested the following summer)<\/li>\n<li>Soft red winter<\/li>\n<li>Hard red spring (planted and harvested the same year)<\/li>\n<li>Durum<\/li>\n<li>Red durum<\/li>\n<\/ul>\n<h1>Characteristics of the Major Wheat Groups<\/h1>\n<p>The major wheat groups each have differing characteristics. This also determines their use in food production and baking. The following identifies the major characteristics of each of the three major wheat groups.<\/p>\n<ul>\n<li>Durum wheats: Durum wheats are generally high in gluten-producing proteins. They are, in effect, the \u201chardest\u201d wheats. They are used for making semolina, which is made into macaroni and other pastas.<\/li>\n<li>Hard wheats: Hard wheats include hard winter wheats and hard spring wheats. Canadian Western Red Spring (CWRS) is the major hard wheat in Canada. Hard Red Winter (HRW) and Hard Red Spring (HRS) are the U.S. equivalents. They contain more gluten-producing proteins than soft wheat, and are used for making bread flours and all-purpose flours.<\/li>\n<li>Soft wheats: Soft wheats are low in gluten-producing protein. Soft Red Winter (SRW) is the chief of these in the United States. They are milled into cake and pastry flours.<\/li>\n<\/ul>\n<div class=\"media-attributions clear\" prefix:cc=\"http:\/\/creativecommons.org\/ns#\" prefix:dc=\"http:\/\/purl.org\/dc\/terms\/\"><h2>Media Attributions<\/h2><ul><li about=\"https:\/\/web.archive.org\/web\/20151013225140\/https:\/\/www.grainscanada.gc.ca\/wheat-ble\/classes\/classes-eng.htm\"><a rel=\"cc:attributionURL\" href=\"https:\/\/web.archive.org\/web\/20151013225140\/https:\/\/www.grainscanada.gc.ca\/wheat-ble\/classes\/classes-eng.htm\" property=\"dc:title\">Classes of Wheat<\/a>  &copy;  Canadian Grain Commission     <\/li><\/ul><\/div><div class=\"glossary\"><span class=\"screen-reader-text\" id=\"definition\">definition<\/span><template id=\"term_536_755\"><div class=\"glossary__definition\" role=\"dialog\" data-id=\"term_536_755\"><div tabindex=\"-1\"><p>Element in plant or animal tissue supplying essential amino acids to the body.<\/p>\n<\/div><button><span aria-hidden=\"true\">&times;<\/span><span class=\"screen-reader-text\">Close definition<\/span><\/button><\/div><\/template><\/div>","protected":false},"author":123,"menu_order":3,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-536","chapter","type-chapter","status-publish","hentry"],"part":531,"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/users\/123"}],"version-history":[{"count":2,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/536\/revisions"}],"predecessor-version":[{"id":757,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/536\/revisions\/757"}],"part":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/531"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/536\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/media?parent=536"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapter-type?post=536"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/contributor?post=536"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/license?post=536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}