a type of wheat with soft kernels and a high starch content
soft wheat in American English
wheat with low protein content and soft kernels, yielding a flour used as in pastries
soft wheat in American English
noun
a wheat characterized by soft, starchy kernels that yield a flour used in making pastry, breakfast cereals, etc.
Word origin
[1805–15]This word is first recorded in the period 1805–15. Other words that entered Englishat around the same time include: alpaca, makeup, napoleon, platinum, soufflé
Examples of 'soft wheat' in a sentence
soft wheat
Soft wheat yielded more than durum wheat.
Paolo Benincasa, Michela Farneselli, Giacomo Tosti, Umberto Bonciarelli, Maria ChiaraLorenzetti, Marcello Guiducci 2016, 'Eleven-year results on soft and durum wheat crops grown in an organic and in a conventionallow input cropping system', Italian Journal of Agronomyhttps://www.agronomy.it/index.php/agro/article/view/726. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
This article focuses on temperature relations of selected thermophysical parameters for soft wheat flour.
Božiková Monika, Hlaváč Peter, Vozárová Vlasta, Beláň Ľubomír 2015, 'Experimental Determination Of Soft Wheat Flour Thermal Parameters', Acta Technologica Agriculturaehttp://www.degruyter.com/view/j/ata.2015.18.issue-1/ata-2015-0002/ata-2015-0002.xml?format=INT. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Previous research demonstrated that soft wheat cultivars have better post-harvest storage tolerance than harder cultivars during accelerated ageing.
Yangyong Lv, Pingping Tian, Shuaibing Zhang, Jinshui Wang, Yuansen Hu 2018, 'Dynamic proteomic changes in soft wheat seeds during accelerated ageing', PeerJhttps://peerj.com/articles/5874.pdf. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
Soft wheat did not always aggregate after plasma treatment, i.e., did not aggregate within the measurement time.
Sophie Held, Catrin E. Tyl, George A. Annor 2019, 'Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (Thinopyrumintermedium) Flour and Dough Properties in Comparison to Hard and Soft Wheat (Triticumaestivum L.)', Journal of Food Qualityhttp://dx.doi.org/10.1155/2019/1085172. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
The potential energy that can be saved represents 29.6% of the total fuel consumed in soft wheat production.
Mohamed RAMAH, Abdeljabar BAHRI, Ahmed BEKKAOUI, El Houssain BAALI 2016, 'Energy savings in soft wheat (Triticum aestivum) production in dry land system', Revue Marocaine des Sciences Agronomiques et Vétérinaireshttp://agrimaroc.org/index.php/Actes_IAVH2/article/view/433/385. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)