Types of Wheat

There are six different classes of wheat:  Hard Red Winter, Hard Red Spring, Soft Red Winter, Hard White, Soft White and Durum.  The harder the wheat, the higher the protein content in the flour.  Soft, low protein wheats are used in cakes, pastries, cookies, crackers, etc.  Hard, high protein wheats are used in breads.  Durum is used for noodles.  Hard wheat is the best wheat for LONG term storage.  Winter and spring just tells you when the wheat was planted.  Red wheat is darker and more dense than white.  White wheat supposedly has more of a light and fluffy texture.

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For a great explanation on wheat flour, terms for wheat, substitutions, and a history, go to this link from the Wheat Foods Council:  wheat