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Soft Red Winter Wheat

Soft red winter (SRW) wheats are similar is use, protein content (<10%), and appearance to common soft white wheats. srw flours are typically used to produce flat breads, cakes, pastries, and crackers. low protein srw kernels are orange-red in color and have a dull, chalky appearance when cut open. kernels have a soft texture and crushed kernels produce floury particles. srw varieties have a winter growth habit and a common head type. the color difference between soft white and soft red wheats is due to a single layer of colored cells in the bran layer of the kernels. more flour can be milled from a soft white than a soft red wheat because the golden color bran is less obvious than the red bran in the flour.