Soft wheat is a light golden color and is often called “white wheat.” It has more starch and less gluten than hard wheat, and it is a good choice for cakes, pastries, desserts, and sauces. Both hard and soft wheats can be either a winter or spring variety, depending on when they are planted.
Soft wheat flour, which is often divided into cake flour and pastry flour, is low in gluten and will give products a finer texture than baked goods made with hard flour. Cake flour is milled from the innermost part of the endosperm of soft wheat and contains the lowest amount of protein when compared to other flours, around 5 to 8%.
Pastry flour is usually made from soft wheat for pastry making, but can be used for cookies, cakes, crackers and similarly baked products. It has a slightly higher protein content than cake flour and less starch.
Soft wheat flour
