All winter and spring wheat is divided into hard and soft varieties. When buying bread or pasta, it is helpful to know what kind of flour they are made from. We will find out what are the differences between durum and soft wheat, and whether there is a difference in their agricultural technology.
Features of hard and soft varieties
Durum and soft wheat have a number of botanical differences that predetermine the conditions for their growth and the quality characteristics of the flour obtained from them.
General botanical description of wheat
Wheat - hard and soft, has leaves, ears, grains and a fibrous root system. From the so-called growth cone, leaves appear - stem and basal. Leaf growth continues until the plant blooms and becomes fertilized.
The main stem of wheat has 7-10 leaves, side shoots - 5-8. Stem leaves are attached to the stem by the vagina.
An ear is an inflorescence consisting of a stem and spikelets. Flowers are bisexual and monoecious, located between the scales. Wheat flowers consist of a pestle and three stamens, surrounded by convex scales, internal and external. Grain is the fruit of wheat. Its components are seed, germ, seed coat, prolific crest and endosperm.
Characteristics of durum wheat
Durum wheat contains a lot of gluten and organic pigments - carotenoids. The grains are glassy and hard.
100 g of durum wheat contain:
- proteins - 13 g;
- fats - 2.5 g;
- carbohydrates - 57.5 g.
Energy value of 100 g of soft wheat flour - 304 kcal.
According to GOST R 52554-2006, durum wheat is divided into two subspecies:
- Spring hard (durum). It is subdivided into dark amber and light amber.
- Hard winter.
Thanks to carotenoids, the “hard” flour has a soft cream color.
Characterization of soft wheat
Such varieties are also called ordinary. They are not picky about growing conditions. They endure the vagaries of the weather and the imperfection of the soil on which it grows. That is why these undemanding varieties in Russia occupy almost all the sown areas allotted for wheat.
Soft wheat varieties are the most drought-resistant, frost-resistant and early maturing among all types of this crop.
100 g of soft wheat contain:
- proteins - 11.8 g;
- fats - 2.2 g;
- carbohydrates - 59.5 g.
Energy value of 100 g of soft wheat flour - 304-306 kcal.
According to GOST R 52554-2006, soft grades are distinguished:
- spring red / winter;
- white-grain spring / winter.
All these varieties, with the exception of white-grain winter, have several subspecies that differ from each other in the color of grains and the vitreous parameters.
Biological differences of cereals
Biological differences between soft and durum wheat:
- Stem. In soft varieties, the stems are thin and hollow inside, in hard varieties, thick-walled.
- Caryopsis. Soft wheat has grains with a mealy, glassy or semi-glassy consistency. Color - from white to red. In hard varieties, the grain is harsh, small in size, yellowish or brown. Durum caryopses are elongated.
Where do they grow?
In Russia, 95% of all sown areas given for wheat are sown with soft varieties. For successful growth soft wheat needs a climate with high humidity.
Countries and regions where soft varieties are grown:
- Russia;
- Western Europe;
- Australia;
- CIS.
Hard varieties need dry air. Such wheat grows best in areas with a continental climate.
Countries and regions in which durum wheat is grown:
- USA;
- Canada;
- Asia;
- North Africa;
- Argentina.
Which wheat is healthier: hard or soft?
Any wheat is good if consumed in moderation. Flour of both types contains complex carbohydrates, many vitamins, minerals, trace elements and other beneficial substances. But durum wheat flour is definitely considered more useful.
Wheat flour products of any kind:
- benefit the nervous system, muscles, skin, nails and hair, all internal organs;
- stimulate mental activity;
- strengthen the immune system;
- improve well-being.
The superiority of durum wheat in usefulness is explained by the increased content of protein, fiber and mineral components. "Hard" flour contains more proteins than soft flours, and less carbohydrates. The calorie content is also less, but quite insignificantly.
What is it used for?
Biological characteristics of grain determine the quality characteristics of flour obtained from wheat. The use of flour depends on gluten. The stickiness and stickiness of the dough depends on it, and ultimately the quality of the products obtained.
Soft wheat
The starch in grains of soft varieties is large and soft, so the flour comes out crumbly, thin, almost not absorbing moisture. It is low in gluten. The dough is loose and not elastic enough, and the bread is crumbly and highly crumbly.
Products made from flour with a low gluten content quickly stale. It is used for bread, rolls, cakes and pastries.
It is undesirable to use “soft” flour for the production of pasta. Pasta quickly boils and loses its shape.
Flour from soft wheat varieties is:
- Strong - high in gluten.
- Medium - with enough gluten to bake bread and make pasta.
- Weak - there is little gluten in it, less than 18%.
Common wheat grain is rich in vitamins B, D, K, E and P, cobalt, molybdenum, silicon, iron, manganese, sulfur, fluorine, copper, calcium, potassium, iodine, vanadium and zinc.
Durum wheat
In hard grains, starch particles are small and fairly hard. The flour is fine-grained, with increased gluten and with the ability to actively absorb water. The dough is soft and elastic. Products baked from durum wheat flour remain soft for a long time.
The "hard" flour produces wonderful pasta - even after boiling, they retain their shape.
Durum flour contains a lot of phosphorus, calcium, potassium, sodium, iodine, zinc, manganese, magnesium, iron, B vitamins, biotin, carotene, choline, folacin, niacin, D group vitamins and other useful substances.
On the packaging of pasta made from “hard” flour is the letter A, from “soft” - letter B. “Hard” imported pasta is marked with the word durum or semolina.
Harm and contraindications
The dry mass of wheat contains 7-22% proteins, most of which are gluten. It is this specific protein that is the reason why products made from any flour are completely contraindicated for people with celiac disease.
Products made from flour of any wheat varieties are contraindicated for people:
- with diabetes;
- obese;
- with high cholesterol.
Persons suffering from diseases of the gastrointestinal tract should use wheat products with caution, especially during periods of exacerbation.
Improper consumption of wheat products leads to:
- increase in body weight;
- loss of strength and decreased energy.
To make the use of wheat products less harmful, it is recommended:
- give preference to durum wheat;
- There is no pasta without greasy gravy and sauces.
Popular varieties
In Russia, several varieties of soft and durum wheat are grown. Despite the great usefulness of the latter, soft varieties are grown in Russia - they are more durable and productive. Many regions are simply not suitable for growing durum wheat.
Soft varieties:
Hard varieties:
- Kubanka. Late ripening variety. The regions of its cultivation include Altai, Kalmykia, the North Caucasus and Western Siberia. A distinctive feature is that awns are longer than an ear. Grains are glassy, long. Color - yellow or light yellow.
- Squirrel This is the arnautka sortoform. Cultivated in the Volga region. The variety is subdivided into three subspecies. Spikes are spinous, red, dense, tetrahedral. The grain is white.
- Krasnoturka. Spring wheat with glassy grains rich in nitrogenous substance. One of the best varieties in Russia. Its ears are of medium length and dense. The grains are oblong. Elite types of bread are baked from Krasnoturka flour.
- Garnovka. There is a bluish bloom on the ears. The grain is dense, glassy, elongated. The variety is grown in the Kuban region and in the regions of the southeast of the country. Flour is used for the production of premium pasta.
- Black stalk. Differs in a developed root system. Cultivated in the southern regions of the Russian Federation. May grow on insufficiently moist soils. Due to the slower growth rate, yields are falling. May be inhibited by weeds. The ears are dark, long, with pronounced awns.
- Meljanopus. Selection wheat for pasta. The variety is resistant to lodging. It does not crumble. Drought-resistant and tolerates hot weather well. Harvested even in drought conditions. The growing region is the Caspian steppes.
- Saratov. Resistant to lodging variety. The ears are cylindrical, white, rough. The grains are large, glassy, elongated, there is a short tuft. Due to the high grain content of the ears, the variety gives high yields. It is cultivated in different regions of Russia.
- Bezenchukskaya. Mid-season variety. It tolerates prolonged droughts well. The ears are prismatic. The spines are twice as long as an ear. The variety is resistant to weeds and has good immunity. Even with minimal watering, it gives good yields.
- Ottawa. Spring variety Durum. Hard grain is used for the production of elite cereals, expensive bread and high quality pasta. In Russia, this variety grows in very small numbers. Cultivation regions are the North Caucasus and the Rostov Region. The spike is extremely dense, the awns are long, located along the shaft. The grains are long, amber in color. A distinctive feature - the plant reaches a height of 1-1.1 m.
In Russia, the total yield of durum is 1-1.2 million tons. The average yield of durum wheat is 25-26 c / ha, maximum - 50-60 c / ha. Spring varieties are inferior to winter crops in yield - it is 20% less.
Comparative agricultural technology
Agricultural technology of hard and soft wheat differs only in nuances. When growing a particular wheat variety, it is necessary to take into account what growing conditions it requires. Note that there are more differences in the agricultural technology of winter and spring varieties than hard and soft ones.
Crop rotation
The choice of the predecessor also depends on the climate of the region and the type of wheat. So, winter varieties are often sown on black steam, and are not recommended to be grown after sunflower, corn or Sudanese. Spring varieties grow well after legumes and row crops. But in arid regions, spring wheat is also recommended to be sown in black pairs.
Durum wheat is sown only in pairs. She is not able to give a good crop in one place twice in a row. If you sow a hard variety after cereals, the quality of the grain deteriorates significantly. It is necessary to give the earth rest.
In the year when the field is left under steam, it is necessary to ensure the conservation of moisture in the soil. For this purpose, the field is freed from weeds mechanically or with the help of herbicides. In the pre-winter period, work is carried out on snow retention.
Presowing preparation
The soil, before sowing wheat, is made loose and leveled. Measures are taken to preserve moisture, destroy weeds and embed the remnants of predecessor plants in the ground. Features of pre-sowing treatment depend on the weather, the available equipment, the state of arable land.
Classical tillage used in growing soft wheat:
- Harrowing and cultivation. The seed bed should not contain large lumps.
- Packing. It ensures seed-to-soil contact.
- Finishing. It is carried out after harvesting the predecessor. The soil enhances the accumulation of moisture, and the number of pests in it is reduced.
- After two weeks, the soil is plowed with a plow. The plowing depth is 20 cm.
- Peeling - disk, and then share. It is carried out after legumes and stubble crops.
Features of sowing durum wheat:
- When growing hard winter wheat, it is important to maximize the accumulation of moisture in the soil. If it is less than 20 mm in the upper soil layer (thickness - 20 cm), sowing is canceled.
- On the field with steam and perennial herbs, dump plowing is carried out. After legumes, surface treatment is sufficient to retain moisture in the soil.
- Presowing treatment and cultivation is carried out at the sowing depth. The last time the soil is cultivated across the sowing to a depth of 8 cm.
- If it rains just before sowing, the cultivation has to be repeated.
North
Wheat sowing techniques vary according to climate, weather conditions and the characteristics of the wheat variety. Optimal sowing time:
- spring varieties - 2nd decade of September;
- winter varieties - the 1st decade of spring.
If the soil is scarce, or unpaired crops have grown in the field, winter wheat is sown in early September. After steam crops and on fertile soils, sowing is shifted closer to winter. This helps to protect the wheat from grain flies and also prevents germination.
The depth of planting seeds in the soil is 3 cm. This parameter depends on the sowing time. Sowing is done in rows. The intervals between the rows are 15 cm. After sowing, the soil must be rolled up.
The recommended planting depth of hard winter wheat is 4-6 cm. When sowing spring varieties, the soil condition is taken into account. On chernozems, it is enough to deepen the seeds by 3-5 cm; in arid regions, the sowing depth can increase to 6-8 cm.
Fertilization
All types and varieties of wheat are responsive to fertilizers. The crop grows especially well on fertile soils. To get a crop within 30 c / ha, 90, 25 and 60 kg of nitrogen, phosphorus and potassium, respectively, are introduced into the soil. Fertilizer rates are differentiated taking into account the climatic zone, soil condition, predecessor, etc.
Fertilizers are applied taking into account the growing season:
- nitrogen in the beginning;
- as the stems grow, the rate of nitrogen application is increased;
- at the stage of grain formation, the introduction of nitrogen is minimal;
- during tillering, phosphorus is needed;
- during the heading period - potassium.
Thanks to potassium, wheat immunity increases, grain size increases.
In the central strip fertilizers are applied in a complex - organic and mineral. When manure and peat are applied together, the yield doubles.
Durum wheat varieties are extremely demanding on soil fertility. They can tolerate drought, but will not yield a good crop on poor soils. Spring durum wheat especially needs fertilizers. For 1 centner of grain, it consumes 4 kg of nitrogenous fertilizers.
Why is yield falling?
The results of the struggle of breeders and farmers to increase productivity are often offset by negative factors. There are a huge number of reasons due to which crops fall.
The main reasons for the drop in yield:
- poor quality seed;
- insect pest attacks and disease;
- unfavourable conditions;
- lack of fertilizing, improper tillage, large / small sowing depths, etc.
Recently, another negative factor has been added, globally affecting the decrease in the yield of all types and varieties of wheat - climate change. Moreover, according to forecasts of scientists in the next 20 years, the problem will worsen.
Negative factors associated with climate change:
- nighttime temperatures will increase;
- the number of unfavorable factors will increase;
- the number of insects will increase;
- the incidence of diseases will increase.
Increased yield
To keep wheat yields at a high level, farmers constantly have to adapt to changes - global and local. At the same time, breeders are working to create varieties that are resistant to new climatic conditions.
To increase the yield of soft and durum wheat, the same methods are used:
- Fertilization is an indispensable condition for a high yield. Moreover, it is more effective to feed the plants by the foliar method. Thanks to spraying it is possible to increase tillering and reduce the seeding rate.
- Timely top dressing is able to make the spike 1.5-2 times more and increase the weight of the grain. To achieve the effect, nutrition must be given at the end of the formation of flowering scales.
Wheat Diseases and Pests
The degree of resistance of hard and soft wheat to diseases and pests is determined by the biological characteristics of the variety, the specific growing conditions (soil, weather, etc.) and compliance with the rules of agricultural technology.
Disease and pest control methods:
- From powdery mildew, root rot, rust and other diseases at the stage of bumping and earing, wheat is sprayed with fungicides. Apply Fundazol 50%, Bayleton, 25% and others.
- Bread beetle larvae, harmful turtles, bread flea beetles, grain scoops, drunks and other insects are destroyed using BI-58, Decis and other preparations.
In order to prevent lodging of spring wheat, the crops are treated in rounds - 4 l per 1 ha, in the phase of plant exit to the tube. The application of the tour can be combined with fungicides and herbicides - if mixing is allowed.
Cleaning
Soft spring wheat is harvested when the grain moisture content is 15-20%, winter wheat - at 14-17%. Stopping for 10 days can significantly reduce the yield. Spring and winter varieties are harvested by direct combining. Also, winter varieties can be harvested by a separate method - if there are a lot of weeds on the field.
When harvesting hard varieties, timeliness is important. Durum wheat is much more demanding than soft wheat in terms of harvest time. Procrastination can lead to losses in volume and quality of the crop. Harvesting is carried out separately, identifying in advance the tracts on which strong and weak wheat has grown. At currents form batches of grain, divided by quality, and do not mix them during cleaning and drying.
For Russia, soft wheat is a strategic crop, but it is hard varieties that are the source of healthier flour. Despite the similarity of agricultural technology, durum wheat cannot be grown in most regions of the Russian Federation, since it requires a dry climate.
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