soft wheat
Refers to wheat varieties with low protein content, used for cakes, pastries, and similar products. Often contrasted with 硬質小麦 (hard wheat).
Soft wheat is suitable for cakes and cookies.
Most of the wheat grown in Japan is soft wheat.
硬質小麦 (hard wheat) has higher protein content and is used for bread and noodles, while 軟質小麦 is lower in protein and used for cakes and pastries.
Compound of 軟質 (soft quality) + 小麦 (wheat). The term is a straightforward descriptive compound.