Hard red winter wheat is commonly used for baked goods and all-purpose flour, according to The Ohio State University Extension. It is used for baking the majority of America’s bread, rolls and sweet baked goods. Because the kernels of hard red winter wheat are hard, they require more energy to be exerted in the grinding process, damaging more of the proteins inside the wheat. The Practically Edible website reports that the damaged proteins allow hard red winter wheat to absorb moisture when used as flour during baking
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