What food is hard red winter wheat primarily used for?

Hard red winter wheat is primarily used for bread production due to its high protein content and strong gluten quality. The characteristics of this type of wheat make it particularly suited for yeast-leavened baked goods, where a good structure and rise are essential. The protein content helps in creating an elastic dough, which allows bread to rise effectively during baking and achieve the desired texture.

While biscuits and pastries may also utilize different types of wheat, hard red winter wheat provides the strength necessary for yeast breads, making it the preferred choice for this purpose. Pasta is typically made from durum wheat, which has a different composition designed to hold up better during boiling. Therefore, hard red winter wheat is most commonly associated with bread making among the options provided.