Soft red winter wheat is a classification of wheat used in the commericial milling industry. Soft red winter wheat is a low-protein wheat. The flour of soft red winter wheat is typically blended into cake flour and pastry flour.
Soft red winter wheat
A general term for wheat sown in the fall, persisting through the winter as seedlings, and harvested the following spring or summer after it reaches full maturity.
Also known as:
Wikidata ID:
Q6977574
Wikipedia title:
Winter wheat
References:
ID: 17904