Wheat is a staple food, and one of the most important crops in the world. It forms the basis for many food products such as baked goods and pasta. But not all wheat is the same.

The two most important types of what are hard wheat (Triticum durum) and soft wheat (Triticum aestivum). Although the two varieties belong to the same plant family, they differ fundamentally, especially in their uses and nutritional value.

Hard wheat: best known for pasta and flatbread

Hard wheat, also known as durum wheat, is characterised by a higher gluten content. This ensures that the structure of durum wheat is more firmly bound than that of soft wheat, which makes it ideal for the production of pasta. Durum wheat semolina can be easily formed under high pressure into different types of pasta e.g. fusilli, penne or spaghetti. When cooked, the structure of the durum wheat remains stable: the starch grains do not separate easily, and the pasta does not stick together. In addition, the pasta remains firm to the bite.

But durum wheat also has a lot to offer bread lovers. With its buttery yellow colour and slightly sweet, nutty flavour, it is suitable for many baking adventures. Popular backaldrin recipes include durum bread, baguettes, sandwich loaves and ciabatta, all of which are characterised by a soft yellow crumb.

Properties of durum wheat at a glance

• High protein content
• Firm structure
• Good cooking stability
• Firm to the bite
• Most often used for pasta, bulgur, shortcrust pastry and couscous

Soft wheat: versatile in the production of baked goods

In comparison, soft wheat has a lower gluten content, which means that the starch in soft wheat cannot bind as well. The structure of soft wheat is weaker, and the starch is more easily lost during cooking. This makes soft wheat ideal for producing flour and baked goods like bread or rolls. The lower gluten content gives baked goods the lighter, softer consistency that is typical of most bakery products.

Soft wheat is also used to produce malt, animal feed and starch. Because of its lower protein content and weaker structure, soft wheat is less suitable for the production of pasta or similar products that require a firm structure.

Properties of soft wheat at a glance

• Lower protein content
• The starch does not bind as well
• Low cooking strength
• Mainly processed into flour for baked goods, malt or animal feed

Conclusion

Whether durum or soft wheat, both types of grain are valuable agricultural products and have their place in food production. They both make a significant contribution to meeting our daily nutritional needs.

Mag. Susanne Dirisamer
Dietician & health scientist