Hard wheat

hard wheat
...produce flours that are suitable for products requiring minimal structure, such as cakes, cookies (sweet biscuits), piecrusts, and crackers. Hard wheats, which are high in protein (approximately 12–15 percent), produce flours that are suitable for products requiring stronger structure, such as breads, buns, hard rolls, and...
hard red winter wheat
Wheats intermediate in character include the hard red winter (HRW) wheats of the central United States and wheat from Argentina. There are important differences between spring and winter varieties. Spring wheats, planted in the early spring, grow quickly and are normally harvested in late summer or early autumn. Winter wheats are planted in the autumn and harvested in late spring or early...
hard red spring wheat
Characteristic variations of the different types of wheat are important agricultural considerations. Hard wheats include the strong wheats of Canada (Manitoba) and the similar hard red spring (HRS) wheats of the United States. They yield excellent bread-making flour because of their high quantity of protein (approximately 12–15...
Student Britannica Articles (Ages 11 and up) on "hard wheat (grain)" from the Britannica Online Student Edition
grain
In addition to being one of the oldest grains grown, wheat is the world's most widely grown cereal. It is believed to have been milled into meal 9,000 years ago. In modern times wheat is used to produce meal, breakfast cereals, and flour for bakery products. It can be cultivated in a wide range of soils but thrives in temperate climates. There are essentially two kinds of wheat. Hard wheat is grown mainly in the United States and Canada, and soft wheat is raised mainly in Europe and Australia. The hard wheat is better for breadmaking, the soft wheat for cakes and biscuits. There are also differences between the varieties of wheat planted in the spring and those in winter. Spring wheats grow quickly and are harvested in late spring or early summer, whereas winter wheats are planted in late autumn and are not harvested until spring or early summer (see Wheat).
wheat
The wheat kernel consists of a tiny plant called the embryo, or germ, which makes up about 3 percent of the weight of the kernel; the starchy endosperm; and the protective seed coat, or bran. The endosperm makes up about 83 percent of the weight of the kernel and is the food supply for the seedling when a seed germinates. When wheat is milled into flour, the bran and germ are removed. Flour is produced by grinding or rolling the endosperm into powder.
wheat
There are two basic types of wheat: winter and spring. Winter wheat is seeded in the fall, grows slowly during the winter months, accelerates in growth as spring arrives, and is ready for harvest in early summer. Where winters are harsh, spring wheat is planted in the spring and harvested in late summer. It can also be sown in the fall where winters are very mild.
wheat
Most early wheat crops consisted of closely related varieties. These were formed when wheat seeds were selected for the next year's crop. Over many years of selection, plants in a field became more uniform. Through this process distinctive types of wheat were developed, such as durum, hard red, soft red, and white wheat. Some wheat varieties resistant to certain diseases and pests were selected naturally. Even without knowledge of the principles of genetics, early wheat farmers were quite successful as plant breeders.
wheat
More than 30 subspecies of wheat (Triticum) are known. Some are cultivated, and some still grow wild. A wheat species is classified according to the number and makeup of chromosomes and the structure of the head (spike or ear) of the plant. Chromosomes are the carriers of genetic information in the plant cell. The primitive and early cultivated wheats, such as einkorn (T. monococcum), had only 14 chromosomes. They are called diploids. Later types, such as durum (T. durum), emmer (T. dicoccon), and Polish wheats (T. polonicum), have 28 chromosomes and are called tetraploid wheat. The hexaploid wheats—spelt (T. spelta), club (T. compactum), and most of the common bread wheats (T. aestivum)—have 42 chromosomes. Most commercial wheats are either common wheat, used to make bread and flour; durum wheat, a hard wheat used for stock feed and to make pasta such as spaghetti and macaroni; or club wheat, a softer type, low in protein, used for pastry flour.
More Student Britannica results...
Children's Encyclopedia Articles (Ages 8-11) on "hard wheat (grain)" from the Britannica Online Student Edition
Where wheat grows(from the wheat article)
Wheat can grow in a wide range of climates and soils, but it grows best in mild regions north of the equator. The two major types of the crop are winter wheat and spring wheat. They are grown in different areas depending on how severe the winter is. Within the broad winter and spring groups, there are thousands of varieties of wheat. Some are called hard wheat and others are called soft wheat. Hard wheat typically grows in dry climates. Soft wheat grows in areas with high levels of rainfall.
Uses(from the wheat article)
Most of the world's wheat is used in foods. Wheat is eaten in many forms. Whole or coarsely chopped kernels are cooked and used as cereal and in soups and other foods. Rolled or flaked wheat is used in breads and breakfast foods. Wheat is also ground into flour for use in many different baked goods and breads. Hard wheats make fine bread flour because they are rich in gluten, a sticky substance that helps bread dough stretch and rise. They are also used in making pasta. Soft wheats are rich in starch and low in gluten. They are used in cakes, crackers, cookies, and pastries. Wheat flour is also used as a thickening agent in sauces. Wheat bran and wheat germ are sometimes added to baked goods for extra flavor and nutrition.
Effects(from the Dust Bowl article)
Life in the Dust Bowl was harsh. Average yields of wheat and corn fell by as much as 75 percent. Even worse, millions of tons of valuable soil were lost. “Black blizzards” of windblown soil blocked out the sun and piled dirt in drifts. People caught in the storms had a hard time seeing and breathing. The storms sometimes swept across the country to the East Coast.
Economy(from the Northern Ireland article)
Northern Ireland's economy is closely tied to the economy of the rest of the United Kingdom. Northern Ireland's main trade partners are England, Scotland, and Wales.