BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Notably, bread flour is a type of high gluten flour that has a higher protein than most other wheat flours, but high gluten flour may be used to create products other than bread-such as noodles-and has the highest protein content.

Detailed explanation-2: -Bread flour has the highest amounts of gluten at 12-14%, and works well in yeast products.

Detailed explanation-3: -Like all wheat-based flours, strong flour contains gluten and is unsuitable for people with celiac disease, gluten sensitivity, or wheat allergy.

Detailed explanation-4: -Milled entirely from hard wheat, bread flour is the strongest of all flours with a high protein content at 12 to 14 percent. This comes in handy when baking yeasted breads because of the strong gluten content required to make the bread rise properly.