Amber waves of grain

Local farmers will be harvesting their wheat fields over the next several weeks. By acres, it is the third largest grain crop grown in the county, behind soybean and corn. However, of the three crops, wheat is the only one that is used primarily for human consumption. The wheat grown in this area is not for bread but cakes and pastries. Wheat for bread is grown in another part of the country. The wheat industry has established six marketing classes so a buyer can be confident they are getting the right type of wheat for the end product. These marketing classes are based on kernel hardness, color of the grain, and time of year it is planted. A specific marketing class generally grows better in a certain part of the country, as a result, a certain industry has evolved in those areas for a specific type of food product. For example, Ohio grows Soft Red Winter Wheat. Soft refers to the hardness of the kernel, it can be designated as soft or hard. Red refers to the kernel color which is red or white. The word 'Winter' is the planting time for a wheat variety to flower properly, which can be winter or spring. Winter wheat is actually planted in the fall, but spring would be correct time for 'spring' wheat. To better understand how different types of wheat are used in various food products, let's take a closer look at each of the six wheat marketing classes. Soft Red Winter — This wheat class is characterized by softer kernels and lower protein content compared to the hard wheat classes. Rather than producing the strong gluten structure required for bread, its flour creates tender, delicate textures in baked products. The red kernel will give the bran a reddish-brown color and a stronger 'wheaty' flavor because of tannins. The winter designation indicates that this type of wheat must be planted in the fall since it requires a certain period of cold temperatures for it to flower in the spring, It will not flower if planted in the spring. This wheat class is grown primarily in the eastern United States, where moderate winters and adequate moisture support production. Soft Red Winter Wheat is particularly well suited for cakes, cookies, crackers, pastries, pretzels, and other snack foods. Ohio is the leading state in Soft Red Winter Wheat production. Northwest Ohio is main production area for Ohio, and Hancock County is one of the top producing counties, particularly with Mennel Milling located in Fostoria. Hard Red Winter — This wheat class is characterized by hard glassy kernels, high protein content, and strong gluten strengths — quality traits required for structure, chew and rise in bake goods. Gluten is responsible for the stretchiness, strength, and elasticity found in bread dough, without it, bread would be dense and crumbly instead of airy and elastic. This wheat class is grown primarily in the middle to southern Great Plains, where moderately dry and sunny conditions support higher protein levels. Producers receive a higher price for their grain when protein levels are above a certain standard. Hard Red Winter Wheat is particularly well suited for sandwich bread, rolls, and all‑purpose flour blends. Kansas is the leading state in Hard Red Winter Wheat production Hard Red Spring — this wheat class has similar characteristics to Hard Red Winter except it has harder kernels, planted in the spring (does not have a cold requirement to flower) resulting in a later harvest date. It is planted in the Northern Great Plains where temperatures are too cold for winter wheat. Where adaptable, producers will grow winter wheat over spring wheat because of its larger yield potential. Hard Red Spring Wheat is used for premium breads, artisan loaves, bagels, pizza crusts, rolls, and flour blends designed to improve overall baking quality. North Dakota is the leading state in Hard Red Spring Wheat production, producing about half of the U.S. crop. Soft White – This wheat class may be winter or spring but most of it is grown as winter. It has similar qualities to soft red except it has light-colored kernels and a milder flavor. Like soft red, it has a relatively low protein level. Its bright flour color, excellent milling characteristics, and ability to produce tender products make it highly desirable for specialty food applications. Grown primarily in the Pacific Northwest because its climate (mild, wet winters followed by dry summers) produces large yields and consistent milling qualities. The region favors white over red because of exports to Asian markets. Washington is the leading state in Soft White Wheat production. Michigan does have a White Winter Wheat production area (possibly because of Kellogg's presence in Battle Creek), but its acreage is insignificant when compared to the production in the Pacific Northwest. Wheat from this market class is used in cakes, pastries, cookies, breakfast cereals, Asian-style noodles, and other confectionery products. Hard White – This wheat also includes winter or spring but most of it grown as winter. It also has the strength and functionality of hard red wheat but with a lighter color and milder flavor. Developed to meet consumer demand for more appealing whole-grain products, Hard White will produce whole-wheat flour that is lighter in color and less bitter than flour from red wheats. Its moderate-to-high protein content provides strong gluten characteristics, making it suitable for pan breads, tortillas, flatbreads, noodles, and whole-grain foods that require good baking performance. It is primarily grown in the same region as hard red wheat, especially Kansas, eastern Colorado, and the panhandle of Nebraska. It has become an important export product for noodle and flatbread flours. Durum – This wheat class with the hardest kernels. The kernels are large, amber-colored, and exceptionally hard, producing a coarse flour known as semolina. With its high protein content and strong gluten characteristics, durum serves as the foundation for pasta products, such as macaroni and spaghetti. It is also widely used in couscous and certain Mediterranean-style breads. Most of the durum grown in the U.S. is in the Northern Great Plains, so it a spring type. North Dakota is the largest producer of durum wheat. However, there is a small amount of winter durum grown in Arizona and California called Desert Durum, generally sold as an export product. Local wheat harvest season is more than a familiar rhythm of summer — it's a reminder of the remarkable diversity and specialization within one of the world's most important crops. Each wheat class grown across the United States plays a distinct role in the foods we enjoy, from artisan breads to delicate pastries to the pasta on our dinner tables. Understanding these marketing classes highlights why certain regions, including Northwest Ohio, have become essential to specific segments of the food industry. As local farmers bring in this year's wheat crop, I think it is only appropriate that I end this column in honor of our country's 250th birthday, by repeating Katharine Lee Bates first two lines from America the Beautiful: Oh beautiful for spacious skies/For amber waves of grain. You can now see these fields of amber grain throughout our county. Ed Lentz is agriculture and natural resources educator with Ohio State University Extension — Hancock County.