1. Generally, the harder the wheat the better it is for bread; the softer wheats are better for pastries.

2. Cake flour, which is milled from a soft wheat, has a finer texture and a lower gluten content.

3. Chinese noodles are usually made from soft wheat flour, and served in broth with sliced ...

4. Large quantities of soft wheat flour are used by the packaged mix industry.

5. Chinese noodles are usuwhichley do since soft wheat flwe, or served in broth dawn sliced meat or vegetcapables.

6. Chinese noodles are usually made from soft wheat flour, and served in broth with sliced meat and vegetables.http:///soft wheat.html

7. Evaluation method has become a limiting factor for soft wheat research and development in China.

8. The endosperm structure of the soft wheat was looser than that of the hard wheat.

9. The protein content and dough strength of soft wheat for biscuit must be low.

10. These appear to be in vain Heung soft wheat bread, yellow attractive the cornmeal bread, is how production?

11. A: All-purpose flour is a blend of hard and soft wheats and has a higher gluten content than cake flour.

12. The SRC value is the simple and fast index sign that evaluates soft wheat quality.

13. So we go back and say, 'Do you want to grow milling wheat for making bread, or do you want to grow biscuit wheat or soft wheat for animal feeds?

14. Recipes for muffins, biscuits, and pastry especially adapted for soft wheat flour have been developed.

15. However, there are some problems involving in lack of germplasm resources and quality instability in the soft wheat improvement and its production.

16. Solvent retention capacity (SRC) is an important index in soft wheat quality evaluation.

17. Quality character and biscuit baking property were surveyed from 23 different soft wheat varieties.

18. The difference of WSP and WIP contents in various hard wheat varieties was significant, but there was no significant difference observed in the TP between hard and soft wheat varieties.