Soft wheat is a type of wheat that has a lower protein content compared to other varieties, such as hard wheat. It is primarily grown in regions with a temperate climate and is known for its fine texture and light color. Soft wheat is often used in products that require a tender crumb, such as cakes, pastries, and cookies. The lower protein content in soft wheat results in less gluten formation, making it ideal for baked goods that need to be soft and delicate. This wheat variety is typically classified into two main categories: soft red winter wheat and soft white wheat, each with specific uses in the food industry.