What distinguishes soft and hard wheat flour?

Soft and hard wheat flour are distinguished primarily by their protein content, which influences their baking properties. Hard wheat flour typically contains a higher percentage of protein compared to soft wheat flour. This higher protein content develops more gluten when mixed with water and kneaded, making it ideal for products that require a chewy texture, such as bread and pizza dough.

On the other hand, soft wheat flour has less protein and is therefore better suited for baked goods that require a tender and crumbly texture, such as cakes, pastries, and biscuits. The differences in protein content directly affect not only the texture but also the structure and stability of the final baked product.

Thus, the correct answer accurately reflects the fundamental characteristics that separate hard wheat flour from soft wheat flour, particularly in terms of their protein levels and how these levels impact their uses in baking.