Hard wheat is a type of wheat known for its high protein content and strong gluten, making it ideal for baking. It is commonly used to produce bread, pasta, and other baked goods that require a firm structure. The high gluten content helps these products rise and maintain their shape. This wheat variety is typically grown in regions with a dry climate, such as the Great Plains of the United States. Hard wheat is classified into two main categories: hard red wheat and hard white wheat, each offering unique flavors and baking qualities.