What distinguishes hard wheat from soft wheat?

Hard wheat is distinguished from soft wheat primarily by its higher protein content. The protein quality, specifically the gluten strength, is of significant importance in baking and cooking. Hard wheat varieties typically contain more gluten-forming proteins, which contribute to the development of elasticity and structure in bread, making them ideal for products like bread flour. This robust gluten structure allows baked goods to rise effectively.

In contrast, soft wheat varieties possess lower protein levels, making them better suited for products that require a more tender crumb, such as cakes and pastries. As a result, the protein content serves as a defining characteristic between hard and soft wheat, directly influencing their end uses in the baking industry. Other choices do not accurately represent the primary distinction: fiber content is not a significant differentiator, oil content is not typically assessed for wheat classifications, and carbohydrate content does not vary in a way that distinctly separates hard and soft wheat.