Why are soft wheat flours better for cakes, cookies, and crackers?

Soft wheat flours are preferred for cakes, cookies, and crackers because they have a lower protein content (approximately 8–10 percent) compared to hard wheat flours.1

In cereal processing, the suitability of flour is determined by its gluten content—a protein network that provides structure to baked goods. While high-protein, hard-wheat flours create the strong, elastic dough necessary for bread, they are unsuitable for products like cakes and cookies that do not require great expansion or a firm, spongy structure.23

Instead, soft wheat flours produce a weak, flowy gluten that results in a soft, tender texture ideal for confectionery and biscuits. Because these products do not require the structural strength of a high-protein network, the "weak" characteristics of soft wheat flour are considered superior for achieving the desired consistency in these specific baked goods.3421