I grew up in wheat country. It's all about the kind of wheat that was ground to make the flour.
Hard Red Winter - The dominant U.S. export class and
the largest class produced each year, Hard Red Winter
is produced in the Great Plains states, a large interior
area extending from the Mississippi River west to the
Rocky Mountains and from Canada to Mexico. With
a wide range of protein content, good milling and
baking characteristics, it is used to produce bread,
rolls and all-purpose flour.
Hard Red Spring - This wheat contains the highest
percentage of protein, making it an excellent bread
wheat with superior milling and baking characteristics.
Durum - The hardest of all wheats, and consistently
the class with the lowest export volume, Durum
accounts for less than 5 percent of all U.S. wheat
exports. Used to make semolina flour for pasta
Hard White - The newest class of wheat to be grown
in the United States, Hard White Wheat is closely
related to red wheats. This wheat has a milder, sweeter
flavor, equal fiber and similar milling and baking properties.
It is used mainly in yeast breads, hard rolls, bulgur, tortillas and
Soft Red Winter and Soft White - are high yielding, but have a
relatively low percentage of protein. Used for
flat breads, cakes, pastries, and crackers
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836