Preferred Term:
soft white wheat
Definition:
A wheat class used much in the same way as Soft Red Winter (for bakery products other than bread). Grown mainly in the Pacific Northwest, and to a lesser extent in California, Michigan, Wisconsin, and New York, of low protein, but high yield. Produces flour for cakes, crackers, cookies, pastries, quick breads, muffins, snack foods.
Concept Schemes:
NALT Full
Broader Concept:
URI:
https://lod.nal.usda.gov/nalt/63325
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RDF/XMLCreated 2006-01-19, last modified 2012-11-30