Introduction

Wheat is one of the world's most important crops, feeding billions of people and serving as a foundation of global food security. However, not all wheat is the same. There are thousands of wheat varieties worldwide, each with unique characteristics suited to specific growing conditions and end uses. This guide explores the major wheat classifications, key varieties, and how to select the right wheat for different purposes.

Understanding Wheat Classifications

Wheat is classified in several ways, including by:

Growth Habit

Winter Wheat: Planted in autumn, winter wheat establishes before going dormant during winter months. It resumes growth in spring and is harvested in early to mid-summer. Winter wheat typically produces higher yields than spring wheat in regions with mild winters.

Spring Wheat: Planted in spring and harvested in late summer or early autumn. Spring wheat has a shorter growing season but can be grown in regions with harsh winters that would kill winter wheat. In the UK, about 75% of wheat grown is winter wheat, while 25% is spring wheat.

Grain Hardness

Hard Wheat: Contains higher protein content (typically 11-18%) and produces strong gluten. Hard wheats are primarily used for bread, as the strong gluten network provides the structure needed for bread to rise properly.

Soft Wheat: Contains lower protein content (typically 8-11%) and produces weaker gluten. Soft wheats are ideal for cakes, pastries, and biscuits, where tenderness rather than structure is desired.

Grain Color

Red Wheat: Has reddish-colored bran and typically produces slightly more bitter flour than white wheat. Red wheat is the most common type grown globally.

White Wheat: Has a lighter-colored bran and produces milder-tasting flour. White wheat is growing in popularity, especially for whole grain products, as it lacks some of the bitterness associated with red wheat bran.

Ploidy Level (Chromosome Sets)

Diploid (Einkorn): The most ancient cultivated wheat with two sets of chromosomes. While lower-yielding, einkorn has excellent nutritional profiles and is seeing renewed interest for specialty markets.

Tetraploid (Durum, Emmer): Has four sets of chromosomes. Durum wheat is the hardest wheat with very high protein content, primarily used for pasta production.

Hexaploid (Common Wheat): Has six sets of chromosomes. This includes most modern bread wheats (Triticum aestivum) and accounts for about 95% of wheat grown worldwide.

Major Wheat Types and Their Uses

Hard Red Winter Wheat

Hard red winter wheat is the dominant class grown in many wheat-producing regions. It has excellent milling and baking characteristics with high protein content ranging from 10-13%.

Key Varieties:

  • KWS Kerrin: A popular UK variety known for high yields and good disease resistance
  • Skyfall: Excellent bread-making quality with good yield potential
  • Graham: Good overall disease package with consistent performance

Best Uses: Bread flour, all-purpose flour, and whole wheat flour

Hard Red Spring Wheat

Hard red spring wheat typically has the highest protein content of all wheat classes, ranging from 13-16%. It produces premium bread flour prized by artisan bakers.

Key Varieties:

  • Mulika: A UK spring wheat with excellent bread-making quality
  • KWS Cochise: High protein content with good disease resistance
  • Chilham: Strong agronomic package with early maturity

Best Uses: Premium bread flour and high-protein applications

Soft Red Winter Wheat

Soft red winter wheat has lower protein content, typically 8-10%, producing weaker gluten that creates tender baked goods.

Key Varieties:

  • KWS Barrel: High-yielding soft wheat with excellent quality for biscuit making
  • Elicit: Good disease resistance with consistent soft characteristics
  • Bennington: Produces flour ideal for cakes and pastries

Best Uses: Cakes, pastries, crackers, and biscuits

Durum Wheat

Durum wheat is the hardest of all wheats with very high protein content. Rather than being milled into flour, it's typically ground into semolina for pasta production.

Key Varieties:

  • Kronos: High-quality durum with excellent color and protein
  • Svevo: Good disease resistance with high semolina yield
  • Athoris: Excellent pasta-making properties

Best Uses: Pasta, couscous, and select Mediterranean breads

Ancient and Heritage Wheats

Interest in ancient and heritage wheats has surged in recent years due to their unique flavors, nutritional profiles, and often lower gluten content.

Key Types:

  • Einkorn (Triticum monococcum): The oldest cultivated wheat, with high protein, carotenoids, and a nutty flavor
  • Emmer/Farro (Triticum dicoccum): An ancient grain with high protein and mineral content
  • Spelt (Triticum spelta): A hexaploid ancient grain that's more digestible for some individuals with wheat sensitivities
  • Khorasan/Kamut: Large-kerneled ancient grain with rich, buttery flavor

Best Uses: Artisan breads, whole grain applications, and specialty products

Wheat Quality Parameters

When selecting wheat varieties, several quality parameters should be considered:

Test Weight

Test weight measures grain density (kg/hl) and is an indicator of flour yield. Higher test weights (typically above 76 kg/hl) are desirable for milling.

Protein Content

Protein content varies by variety and growing conditions. For bread wheat, protein typically ranges from 11-14% in the UK, while biscuit wheats range from 8-11%.

Hagberg Falling Number (HFN)

HFN measures alpha-amylase enzyme activity, which affects baking quality. Bread wheats require HFN values above 250 seconds, while lower values can indicate sprouting damage.

Specific Weight

Similar to test weight, specific weight measures the density of grain. Higher values indicate plumper kernels with better milling yield.

Gluten Quality

Beyond protein quantity, gluten quality determines baking performance. Parameters like gluten index, extensibility, and stability help predict how flour will perform in different applications.

Growing Wheat in the UK

The UK climate is particularly well-suited for growing wheat, though variety selection should be based on several factors:

Regional Considerations

Different UK regions favor different varieties:

  • Eastern England: Drier conditions favor higher protein bread wheats
  • Western regions: Higher rainfall areas may focus more on feed or biscuit wheats
  • Northern areas: Shorter growing seasons may require earlier-maturing varieties

Disease Resistance

In the UK's often damp climate, disease resistance is crucial. Key diseases to consider include:

  • Septoria tritici blotch
  • Yellow rust
  • Brown rust
  • Powdery mildew
  • Fusarium head blight

Market Requirements

Different end markets have specific requirements:

  • Milling wheat (bread): High protein, strong gluten, high HFN
  • Biscuit wheat: Lower protein, soft endosperm, good extensibility
  • Feed wheat: High yield potential, good specific weight
  • Distilling wheat: Low protein, high starch content

Future Trends in Wheat Varieties

The wheat varieties of tomorrow are being developed to address emerging challenges:

Climate Resilience

New varieties with improved heat and drought tolerance will become increasingly important as climate change affects growing conditions.

Disease Resistance

As fungicide use faces restrictions, genetic resistance to diseases becomes even more crucial. Advances in breeding techniques are accelerating the development of multi-resistant varieties.

Nutrition

Enhanced nutritional profiles, including higher micronutrient content and improved digestibility, are becoming breeding priorities.

Reduced Environmental Impact

Varieties that require less nitrogen fertilizer or have improved nutrient-use efficiency reduce both costs and environmental impact.

Conclusion

The rich diversity of wheat varieties enables farmers, millers, and food manufacturers to select the perfect wheat for each application. At Tvyordaya Pshenitsa, we cultivate multiple wheat varieties to meet the specific needs of our customers across various market segments.

Whether you're seeking the perfect bread wheat for artisan baking, soft wheat for delicate pastries, or heritage varieties for specialty products, understanding the characteristics of different wheat types is essential for making informed choices. As climate challenges and consumer preferences evolve, so too will wheat varieties, ensuring this remarkable grain continues to feed and nourish humanity for generations to come.

About the Author

Dr. Robert Whitefield is the Head of Wheat Research at Tvyordaya Pshenitsa, specializing in wheat variety development and seed quality assessment. He holds a PhD in Plant Genetics from the University of Cambridge.