Soft White Wheat

Every type of wheat has its own benefits and flavor profile, and some wheats can transform an ordinary baked good into your best creation yet! Soft white wheat is one of the most popular types available on the market today, and it has many versatile uses that make it an essential item in bakeries and kitchens around the world. Compared to harder wheats and red varieties, soft white wheat is best used for pastries like croissants, muffins, and cupcakes.

Soft white wheat has less protein and gluten than other wheats which makes it a poor choice for traditional breads. However, it does become flakier and softer when cooked, and this makes it a perfect choice for sweeter dishes. This guide will go over the essential nutritional facts about soft white wheat, how it compares to other wheats, and what you can use it for today!

The Nutritional Profile of Soft White Wheat

Soft white wheat is often called “pastry flour” since it’s the perfect choice for cakes, muffins, waffles, and other lovely treats. Since it has much less protein and gluten than other wheats, it’s not a great choice for breads or low-carb diets. Aside from having more carbohydrates and less protein than harder or other colored wheats, the nutritional profile is generally the same across the board.

For each standard serving size of 100 grams, soft white wheat has:

• 340 calories
• 2 grams of fat
• 0.4 grams of saturated fat
• 2 milligrams of sodium
• 0.4 grams of sugar
• 11 grams of protein
• 3% calcium
• 30% iron

The above profile shows that soft white wheat is full of carbs, but that doesn’t mean it’s all bad! It’s relatively low in sugar which means that dieters can enjoy the wheat in small amounts without problems. However, the higher amount of calories means that any items made with this wheat should be enjoyed sporadically or in small amounts.

The Difference Between Soft White Wheat and Red Wheat

Red wheat is harder and coarser compared to soft white wheat, and it also features a higher protein and gluten profile. This makes it ideal for baking loaves of bread, crusts, and other crunchy classics. The taste of red wheat is also a bit stronger and slightly more bitter, and this means that you may have to add more sugar to a recipe to make it palatable. 

On the other hand, soft white wheat will become flaky, soft, and naturally sweet upon baking. It’s not ideal for bread on its own, but soft white wheat is the best of the bunch for pastries and breakfast items. If you’re feeling creative, you can add a bit of each wheat to one another for an interesting blend of textures and flavors!

How You Can Use Soft White Wheat

As a pastry flour, soft white wheat is best used for pastries or desserts like:

• Muffins
• Waffles
• Cakes
• Cupcakes
• Crusts
• Croissants

While this wheat won’t rise enough to make a typical loaf of bread, you can sprinkle in some of the flour into another wheat to add its classically sweet flavor into the mix. Soft white wheat is highly versatile and easy to cook with, and it’s no wonder that it’s a staple for chefs everywhere around the world. So find a delicious recipe, grab a bag of soft white wheat, and enjoy a homemade savory treat today!