연질밀, or "soft wheat," is a type of wheat that has a lower protein content compared to hard wheat. It is primarily used for making products that require a softer texture, such as cakes, pastries, and cookies. The flour produced from 연질밀 is finer and has a lighter color, making it ideal for baking delicate items. This variety of wheat is commonly grown in regions with a milder climate, where the growing conditions favor its development. In contrast to 경질밀 (hard wheat), which is used for bread and pasta, 연질밀 is preferred for recipes that need a tender crumb and a moist finish.