Soft White Wheat is a light tan grain that is shorter in length and much plumper than hard wheats. It is an important ingredient in bakery products other than breads due to a more delicate gluten structure than hard wheats. Therefore, it is primarily used in pastry flours that have lighter and flakier characteristics such as pastries, cakes and flatbreads. With a mild whole grain flavor it is a good source of protein, dietary fiber, phosphorus and manganese.