Gluten is formed by two proteins that are found in wheat flour, called glutenin and gliadin. When they're moistened, the two proteins form long, stretchy chainlike molecules that give the dough a ropey and elastic texture. Hard winter wheats, sown in the autumn and then harvested the following fall, tend to have high levels of gluten-forming proteins. They're grown in areas with harsh winters and short summers. Softer spring wheats, sown -- as the name suggests -- in the spring, are more tolerant of warm climates and are grown in the South and Pacific Northwest.

Gluten is formed by two proteins that are found in wheat flour, called glutenin and gliadin. When they're moistened, the two proteins form long, stretchy chainlike molecules that give the dough a ropey and elastic texture. Hard winter wheats, sown in the autumn and then harvested the following fall, tend to have high levels of gluten-forming proteins. They're grown in areas with harsh winters and short summers. Softer spring wheats, sown -- as the name suggests -- in the spring, are more tolerant of warm climates and are grown in the South and Pacific Northwest.