Soft wheat refers to a specific variety of wheat (Triticum aestivum) known for its lower protein content, compared to hard wheat. It is also commonly referred to as common wheat or bread wheat. Soft wheat is one of the major types of wheat cultivated worldwide, accounting for a substantial portion of global wheat production.
The main characteristic of soft wheat is its relatively lower protein content, typically ranging from 7-11% compared to hard wheat which can have protein levels of 12-14%. This lower protein content gives soft wheat a "soft" endosperm, which is the starchy part of the grain. Due to this characteristic, soft wheat is primarily used for milling into flour that is well-suited for baking applications, particularly for making breads, pastries, cakes, cookies, and other baked goods that require a lighter texture.
Soft wheat generally has a pale or white kernel color and a mellower and sweeter flavor compared to hard wheat. It also has a lower gluten strength and elasticity, making it more suitable for making products that require a tender and delicate crumb. The flour produced from soft wheat is often more refined and has a lower gluten content, thus producing a finer texture in baked goods.
Soft wheat is cultivated in various regions around the world, including North America, Europe, and Australia. It is an essential crop in the agriculture industry, playing a crucial role in meeting the demand for flour and providing the basis for a wide range of staple food products.
