- noun wheat containing grains which, when milled, break down in a random manner. Soft wheats have less protein than hard wheats and have poor milling qualities.
- A wheat in which the starch granules are loosely bound with voids between. This is thought to be caused by the protein triabolin which is only found in soft wheats. The endosperm is brittle and when ground tends to give intact granules since the cracks pass around them. Not necessarily, but often with a low protein content.