What is another word for soft wheat?
Pronunciation: [sˈɒft wˈiːt] (IPA) 
Soft wheat is a type of wheat with a lower protein content, making it ideal for use in baked goods such as cakes, pastries, and cookies. In culinary language, soft wheat is a common term used to describe wheat varieties that are low in protein. Soft wheat is also known as pastry flour, cake flour, or low-protein flour. Pastry flour is finely milled, making it perfect for tender and delicate pastries. Cake flour is similar to pastry flour, but is typically bleached and enriched with added starch to make it even softer. Low-protein flour is used in products like biscuits, crackers, and muffins, as it produces a lighter and fluffier texture.
