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Soft Red Winter Wheat
Soft Red Winter Wheat. A class of soft wheats (q.v.) cultivated in areas of high rainfall where they are planted in the fall and harvested in early summer. Because of their normally low protein content (q.v.) (averaging about 10.3%) and weak gluten (q.v.) character, their flour (q.v.) is generally used for the production of cake (q.v.) and pastry (q.v.) products, rather than bread (q.v.) products.