Soft Wheat - Glossary Term

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Along with hard wheat and durum wheat, it is one of the three main categories of wheat. It has a lower protein content than hard wheat, which means that the gluten content of soft wheat flour is lower as well. This makes soft wheat flour most suitable for baked goods made from batters, such as cakes and biscuits, and not as suitable for baked goods made from dough, such as breads and rolls.