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The soft white classes of wheat are produced in areas of mild winters with adequate moisture. White kernels are larger and plumper than red wheat kernels, are of a softer texture, and have a weaker gluten strength. |
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Soft Wheat |
Physical
Characteristics:
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| Proteins on a dry basis: | 12% | |
| Test Weight: | 78 | |
| Falling numbers: | 300 | |
| Foreign matters: | 1.5%-0.5% maximum | |
| Moisture: | 14% maximum | |
| W: | 150 | |
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