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Common wheat, also known as bread wheat, is a cultivated wheat species. About 95% of wheat produced worldwide is this species; it is the most widely grown of all crops and the cereal with the highest monetary yield.
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Hard wheat
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What science says
technique parameter
“Good organoleptical quality (notes higher than 4 in a 5-point scale) and firm texture were observed for common wheat flour pasta processed at 30% m.c.”
“Total concentrations of pesticide residues were (a) ~4 times higher in conventional than organic, (b) ~100% higher in common than Spelt wheat flour and (c) ~110% higher in conventional whole-grain than white flour samples, but (d) not significantly different in organic whole-grain and white flour.”
total concentrations of pesticide residues→higher→common wheat flour
“The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF).”
common wheat bran→increases→protein, lipids, ash, and total dietary fibre
