Soft wheat

soft wheat berries = pastry berries Notes: These are softer than hard wheat berries. Substitutes: wheat berries
spring wheat berries See wheat berries.
tabouli mix See bulgur.

Along with soft wheat and durum wheat, it is one of the three main categories of wheat. Hard wheat has a high protein content.

A fine-textured, soft wheat flour with low-gluten and high-starch content. It may be bleached, unbleached, or whole wheat. Soft red or white wheat may be used to produce this flour.
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This flour is milled from both hard and soft wheats, giving it the strength needed in bread baking, but leaving it tender enough for cakes and pastries.

It is a mixture of equal parts of hard and soft wheat with a small amount of barley malt added to increase enzyme activity to break starches into sugars on which yeast feeds. Protein levels are between 10% and 1`1 %.

Ascribing the word macaroni to an alimentary paste made from soft wheat, as many food writers do when discussing the history of macaroni, is incorrect.

All-purpose flour/Hard wheat and Soft wheat
All-purpose flour is usually a blend of high-gluten hard wheat and low-gluten soft wheat.

Soft wheat flour, like the all-purpose flour sold across the U.S., can result in gloppy, water logged pasta, while high-gluten flour is more likely to produce pasta with a satisfying al dente bite.

Cake flour: This is a finely milled flour made from soft wheat. It has very low gluten content, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough.

All of these needs are addressed with cake flour, which is made from the endosperm of soft wheat. The endosperm is the softest part of the wheat kernel, making cake flour the finest flour available.

Cake flour is a finely textured, low gluten soft wheat flour. Flours come in bleached and unbleached varieties. Generally these are interchangable, but bread bakers usually prefer unbleached.

Hard wheats are high in gluten, and soft wheats are low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness which holds its shape well once baked. Soft flour is low in gluten and so results in a finer texture.

Standard or plain flour, also called soft flour, is made from soft wheat varieties and has a low protein content. It is used for making cakes and biscuits as it gives the baked product a tender texture.

Cake flour is milled from soft wheat, thus containing a very low protein content and preventing the development of gluten. Pastry flour is of relatively low protein content, containing just enough to help stabilize the products during leavening.

cake flour - Cake flour is very finely ground soft wheat used to make tender, fine-textured cakes. It is bleached with chlorine gas, which, besides whitening the flour, also makes it slightly acidic.

Pastry flour:
A fine-textured, soft wheat flour with low-gluten and high-starch content. It may be bleached, unbleached, or whole wheat. Soft red or white wheat may be used to produce this flour.

Flour is a term that commonly refers to all-purpose flour, a blend of hard and soft wheats. Natural, pale yellow unbleached flour yields more crisp results; bleached white flour yields more tender results.
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A high starch flour made from soft wheat. Ideal for baking. Cake tin
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Pastry flour also has low gluten content, though it contains a bit more than cake flour. Made from soft wheat flour, it is used for making tart and pie dough, some cookie batters, and muffins.

(Durum wheat, the hardest kind of wheat, thrives in locations like Montana and Manitoba, where winter means serious business.) Soft wheat is low in protein and grows plentifully in the Carolinas, where winters are mild and dry.

Whole wheat pastry flour Ground from soft wheat berries, this flour absorbs less liquid in recipes. Use in non-yeast baked goods such as cookies, pancakes, muffins, quick breads and cakes.

Soft wheat: wheat low in protein.
Soglia (It.): sole. A delicately flavored flatfish that takes well to sautéeing, grilling and marinating.
Sogliola (It.): sole.

See also: Wheat, Cooking, Flour, Bread, Pasta