Wheat can be divided into two groups, with awns or bristles,
or without awns. Most of the wheat
now grown in Britain is awnless
but awned wheat, usually called 'bearded wheat', is occasionally
grown. In some parts of the world, bearded wheat is more common.
Wheat can also be divided into 'hard' wheat and 'soft' wheat.
Hard wheat, containing more of the gluten proteins gliadin and
glutenin produces the 'strong' flour necessary for the dough to
rise when bread making.
Soft wheat can be used for baking cakes, pastries and biscuits.