Whole-Wheat Flour Primer

• More than 30,000 varieties of wheat are cultivated throughout the world. Separated into hard and soft wheats, white and red wheats, and winter and spring wheats, the variations are vast. Semolina flour and hard red wheat flour are both types of hard wheat, which are characterized by having more protein, which allows for a higher production of gluten. Critical for yeast-leavened baked goods, hard wheat flour can also be used to make many types of baked goods.

Hard Red Wheat Flour Basics

• Hard red wheat flour is further divided into two types: hard red winter wheat flour and hard red spring wheat flour. Hard red spring wheat flour typically has a higher protein level of the two types of flour, averaging between 13 and 16 percent protein. Named for the red hue in the bran layer of the wheat berry, hard red wheat flour is notable for its high protein and gluten, making it a go-to choice for whole-wheat bread baking. While hard red wheat flour can be found on its own at some specialty stores and online retailers, it is also commonly mixed with other lower protein, whole-wheat flours at milling and sold as whole-wheat flour.

Semolina Flour Basics

• Durum wheat is the variety of wheat used to create semolina flour. While the term "semolina" refers to the milling texture that resembles fine sand, semolina flour is always made from the high protein, hard wheat durum flour. Averaging about 12 percent protein, this flour is the most common type used for making commercial dried pasta. It is also suitable for making bread and pizza crust. You can buy semolina flour at some grocery stores or specialty stores.

Using Wheat Flours

• Hard red wheat flours are best for yeast breads, as they are capable of producing ample gluten to capture and hold carbon dioxide to create a high rise. Because hard red wheat typically has a mellow flavor, it is also used for making rolls, pizza crust and other baked goods, such as muffins and scones. While semolina flour is the go-to flour for pasta-making, it can also be used for a variety of breads and other baked goods. When semolina flour is used in bread-making, it typically makes up only one-half of the flour in the recipe.