what is the difference between hard and soft wheat?
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Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked.
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The difference between hard, prickly sponges and soft sponges is that hard sponges contain spicules while soft sponges contain spongin.
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They consider barley and wheat to be the same but they are two different types of grasses. Barley is usually harvested in warmer seasons; so it is usually harvested in spring time and wheat best thrives in cooler climates so it is harvested at the start of winter. ... Barley has a higher fiber content in it than wheat.
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But the difference between bran and wheat flakes is immediately apparent. While bran flakes deliver a grainy sweetness, with nearly no crunch, wheat flakes are thin, snappy and crisp with a welcome toasty flavor. Just like Special K, they may fall into the "cardboard" family for some.
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A. The main difference among flour types is in the gluten content, which varies depending on whether the flour is made from hard wheat or soft wheat. Gluten is the protein that helps yeast stretch and rise. ... Self-rising flour is all-purpose flour that has had baking powder and salt added to it.
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The difference between spring wheat and winter wheat is when the seeds are sown. Spring wheat is sown in the spring and is harvested in the fall. ... Harder winter wheat usually contains a higher protein content than spring wheat and is suitable for making pasta and bread.
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Whole wheat PASTRY flour is more finely ground than whole wheat flour and produces lighter, softer baked items like cookies and brownies. It also has less gluten than whole wheat flour (gluten is needed when baking with yeast).
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What's the difference between hard water and soft water? The hardness of water is determined primarily by the amount of calcium and magnesium it contains. ... Instead of having higher levels of calcium and magnesium, soft water tends to have higher concentrations of sodium, or salt.
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A. The main difference among flour types is in the gluten content, which varies depending on whether the flour is made from hard wheat or soft wheat. Gluten is the protein that helps yeast stretch and rise. ... All-purpose flour is designed for a number of uses, including cookies, quick breads, biscuits, and cakes.
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One of the main differences between whole wheat and white flour is the fiber content. Whole wheat flour naturally has the level of fiber found in wheat, while most of the fiber has been removed from white flour during processing. It also has more iron, calcium, protein, and other nutrients than white flour. ...
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Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. ... It can be white or whole wheat or in between. Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies.
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While both flours are 100 percent whole wheat, the difference is in the variety of whole wheat. ... White whole-wheat flour is made from hard white spring or winter wheat, which has the exact same nutritional value of whole-wheat flour, but because of the variety used, has a milder flavor and paler color.
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It contains less calcium and magnesium than hard water. ... The calcium and magnesium in hard water strengthens the gluten in dough, making the finished food item tougher and stronger. Soft water makes the dough softer and stickier. This could explain why New York bagels are softer, and thus, more delicious.
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High grade or “strong” flour. Also called Baker's Flour is made from semi-hard wheat and has a medium to high protein content. It is used for making bread. ... Standard or plain flour, also called soft flour, is made from soft wheat varieties and has a low protein content.
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Regular tofu is pressed and has a somewhat spongy texture, and comes in several varieties distinguished by how much water is pressed out. Soft tofu has the least amount of water pressed out, while super-firm has a low moisture content and a dense texture.
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In North America, wheat is often classified by how it grows. The difference between spring wheat and winter wheat is when the seeds are sown. Spring wheat is sown in the spring and is harvested in the fall. Winter wheat is sown in the fall, lives through the winter, and is then harvested in the summer.
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As adjectives the difference between hard and rigid is that hard is (label) having a severe property; presenting difficulty while rigid is stiff, rather than flexible.