Module 2 - Wheat & the Screenroom Q. What is the difference between strong/soft wheat and hard/weak wheat? A. The differences between Strong & Weak Wheats relate to the quality and quantity of the natural protein [or gluten] in the grain. Strong wheats tend to be of high protein content, with a gluten which shows a good elasticity combined with a degree of extensibility, ideal for breadmaking. Weak wheats are generally of lower protein and tend to have very extensible glutens, making them ideal for biscuit manufacture. Hard and Soft Wheats. Hardness is a characteristic of the endosperm texture of the grain. Hard wheats tend to produce coarse gritty flours that dress well, whereas soft wheats, produce finer flours that tend to be more difficult to sieve. Q. Why would a miller dampen wheat at intake? A. 1. The initial moisture content was very low and therefore a single pass damping system would not have the capability of adding sufficient moisture in one pass. [Less common with Modern Damping systems] 2. Leads to improved uptake of water in the final damping stage. 3. Leads to increased mellowing of the endosperm.   close window