Cereal Chem 67:307-309   |  VIEW ARTICLE

Note: Some Wheat and Flour Properties of Klasic---A Hard White Wheat.

M. M. Bean, D. S. Huang, and R. E. Miller. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Production of hard white wheat, now recognized as a class of U.S. wheats, is increasing for domestic and foreign markets, especially those in Southeast Asia for steamed breads and noodles. Klasic, an established variety, is the predominant hard white wheat grown in California. The 1988 Klasic crop had a range of wheat protein from 8.1 to 14.0%. Dough and bread properties of the flours reflected this wide range in protein. All field-run samples tested had at least 75% hard and vitreous kernels and gave near-infrared spectroscopy hardness scores above 50, supporting their classification as hard wheats. Gluten properties were strong, tough, and bucky-characteristics that could be modified by blending with Anza-type wheat, which has weak extnesible gluten.