rch and protein.
             Now that you know what a wheat kernel is made up of, we must discuss how the kernel makes flour. Flour is made from the wheat kernel using either part or its whole form. There is more than one type of wheat and each one has its purpose, or is better suited towards making a certain product. Wheat is broken up into categories by a few variables. The first variable is its growing season, whether it is winter or spring varieties. The winter variety of wheat grows in areas where the winter months are relatively mild. It is planted during the fall and is dormant during the winter months, and then it is harvested during late spring to early summer. The spring variety is planted during the spring and is harvested during the late summer months. The growth of spring flour is mainly concentrated in the Northern Plain States where the winters are too harsh for winter wheat to survive.
             The next variable used for distinguishing between types of wheat it its bran color. The bran is the outer protective covering of the wheat kernel. In addition, the colors of the bran are either red or white. After these the next variable in wheat is the hardness of the kernel. Although this is a variation it is not most important of the differentiations between the types of wheat. This is what is going to determine what the flour that is made of the wheat is going to be used for. The importance is because the hardness of the kernel is directly related to the gluten or protein content of the flour that will be produced from it. The harder wheat kernels will yield a flour that has a high gluten content, and are well suited to be used with products that use yeast. While a softer kernel will produce flour which is lower in protein and will benefit from chemical leavening agents.
             After learning what flour is made from, I think that the best place to go from there is how wheat becomes flour. The milling process has been around for ma...