Soft wheat is a type of wheat that has a lower protein content compared to hard wheat. It is primarily used for making products like pastries, cakes, and cookies, where a tender texture is desired. The grains are softer and have a finer texture, making them ideal for baking light and fluffy goods. This wheat variety is typically grown in regions with a temperate climate, such as the United States and parts of Canada. Soft wheat is classified into several categories, including soft red winter wheat and soft white wheat, each suited for different culinary applications.