One of the mysteries of the English language finally explained.
Wheat of a variety having a soft grain rich in starch.
- ‘Cake flour, milled from soft wheat, is especially suitable for cakes, cookies, crackers and pastries. it is low in protein and low in gluten.’
- ‘All-purpose, unbleached flour which blends hard and soft wheat is preferred over bleached flour because it rises more evenly and has a better flavor.’
- ‘White Lily flour is lower in protein content because the soft wheat is pure -- not blended with hard wheat.’
- ‘Pasta can be made from soft wheat, durum wheat, buckwheat, rice, soya beans and mung beans.’
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