경질밀, also known as hard wheat, is a type of wheat characterized by its high protein content and strong gluten. This makes it ideal for producing products that require elasticity and structure, such as bread and pasta. The grains are typically harder and denser than those of soft wheat, which is used for cakes and pastries. The cultivation of 경질밀 is common in regions with a dry climate, as it is more resilient to drought conditions. It is often grown in countries like the United States, Canada, and Australia, where farmers select specific varieties to optimize yield and quality for various culinary uses.