hard wheat
1
3.7
- noun
- /hɑrd wiːt/
- Specialized
:
trigo duro
- I prefer to bake with hard wheat flour because it produces a chewier bread.
Examples
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For authentic pasta, using hard wheat is essential due to its high gluten content.
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When making bagels, it's best to use hard wheat flour for the perfect texture.
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I use hard wheat from the produce store in NSW, Australia.
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They told me to separate the big bag of hard wheat into smaller bags.
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Gold Medal flours are always the same blend of soft and hard wheats, so you have no surprises or variations in water quantity.
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Could modern hard wheat varieties, bred for the convenience of industrial agriculture, have the unintended consequence of increasing allergic reactions?
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Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten content.
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Synonyms
1
6.7
A hard kind of wheat with dark grains used to make pasta and bread
1
3.9
A hard type of wheat with dark grains used to make pasta and some breads
A hard type of wheat with dark grains used to make pasta and bread
A hard wheat with high gluten used to make pasta and some bread
A type of wheat with hard dark grains high in gluten used for pasta and bread
Antonyms
How Hard
- Specialized
1
3.7
- Specialized
Surface Forms
Morphology
The phrase is a straightforward adjective+noun composition: 'hard' describes a physical property of 'wheat', so a learner who knows both words can infer it refers to a type/variety of wheat with firm kernels. This compositional pattern is common and cross-linguistically transparent, so the specialized details (high gluten, baking use) are predictable extensions of the literal description.
Etymology
Hard wheat comes from how the grain feels: the seeds are hard and dark, not soft. Because these hard seeds make a stronger dough that holds shape, hard wheat is the name for the kinds of wheat used for 'bread' and 'pasta'.