Hard wheat is a type of wheat known for its high protein content and strong gluten, making it ideal for bread-making. It is commonly used in products like bread, pasta, and noodles, providing the necessary structure and chewiness that many baked goods require. This wheat variety is primarily grown in regions with a dry climate, such as the Great Plains of the United States. Hard wheat is classified into two main types: hard red and hard white, each offering unique flavors and baking qualities that cater to different culinary needs.