Which of the following is a common use for soft wheat?

Soft wheat is primarily known for its lower protein content and finer grain quality compared to hard wheat, making it particularly suited for products that require a tender texture. One of the most common uses of soft wheat is in the production of baked goods such as cookies and cakes. The lower protein content results in less gluten formation, which leads to a softer, crumbly texture that is desirable in these types of products.

In contrast, other options such as bread-making and pasta production typically rely on hard wheat varieties due to their higher protein content, which contributes to stronger gluten development and the necessary structure for these foods. While soft wheat can be used in cereal production, the most recognized and specialized use remains in cookies and cakes, where its attributes are most beneficial.