soft wheat

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July 13, 2026

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Soft wheat refers to a type of wheat characterized by its soft kernels, which are high in starch but typically low in gluten. This contrasts with hard wheat, which has a higher gluten content.12

Soft wheats are primarily grown in regions like the United Kingdom, much of Europe, and Australia. The flour produced from soft wheat is less ideal for breadmaking compared to flour from hard wheats, as it results in smaller loaves with a less desirable crumb structure. However, soft wheat flour possesses excellent qualities for making cakes, biscuits, and pastries.2

Wheat, in general, is a vital cereal crop belonging to the genus Triticum. Common wheat (Triticum aestivum) is used for bread, while durum wheat (T. durum) is used for pasta, and softer types like club wheat (T. compactum) are used for cakes and cookies. Wheat grains are composed of about 85% endosperm, 13% husk, and 2% embryo.32

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cereal processing
Wheat: varieties and characteristics
Soft wheats, the major wheats grown in the United Kingdom, most of Europe, and Australia, result in flour producing less attractive bread than that achieved from strong wheats. The loaves are generally smaller, and the crumb has a less pleasing structure. Soft wheats, however, possess…
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Soft wheats, the major wheats grown in the United Kingdom, most of Europe, and Australia, result in flour producing less attractive bread than that achieved from strong wheats. The loaves are generally smaller, and the crumb has a less pleasing structure. Soft wheats, however, possess…
Read More

flour
Soft wheats, containing approximately 8–12 percent protein, produce flours that are suitable for products requiring minimal structure, such as cakes, cookies (sweet biscuits), piecrusts, and crackers. Hard wheats, which are high in protein (approximately 12–15 percent), produce flours that are suitable for products requiring stronger…
Read More
Soft wheats, containing approximately 8–12 percent protein, produce flours that are suitable for products requiring minimal structure, such as cakes, cookies (sweet biscuits), piecrusts, and crackers. Hard wheats, which are high in protein (approximately 12–15 percent), produce flours that are suitable for products requiring stronger…
Read More