Список проголосовавших за комментарий "Вот краткое описание Flour from hard wheats (varieties evolved for the most part from T. aestivum ) contains a high percentage of gluten and is used to make bread and fine cakes. The hardest-kerneled wheat is durum ( T. durum ); its flour is primarily used in the manufacture of macaroni, spaghetti, and other pasta products. White- and soft-wheat varieties are paler and have starchy kernels; their flour is preferred for piecrust, biscuits, and breakfast foods"