There are many different types, or varieties, of wheat grown throughout Australia. The specific quality traits of the grain type influence how they behave when kneaded, baked, cooked, boiled or fried. Wheat varieties with hard grains and high protein are used for baked breads and noodles. Softer grains with lower protein are used for weak doughs in biscuits, cakes and pastries.
grain, GRDC, wheat, sowing, nutrition, harvest