Emilia-Romagna egg pasta, which is made with soft wheat, drinks up sauce and does not need the help of rippling.

It is not, however, good for cakes, which are made from soft wheat to ensure softness.

For this method of "leavening" to work well, it is helpful to have flour that has been made of softer wheat.

The machinery was designed for soft European wheat, which required less wind power than the local wheat.

The large grains of soft wheat are representative of her eyes and are a treat only to be indulged in once a year.

Those orders total about 700,000 tons of United States soft red wheat.

Cake flour is a finely milled white flour made from soft wheat.

This is wise, for Emilia-Romagna produces extremely soft wheat, which makes extraordinary fresh pasta.

Special cake flour with a high starch-to-gluten ratio is made from fine-textured, soft, low-protein wheat.

U.S. wheat is used for blending because of its high protein content compared to French soft wheat.