FOOD TECHNOLOGY

Detailed explanation-1: -Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked.

Detailed explanation-2: -To make your own pastry flour, mix together 1 1/3 cups A-P flour and 2/3 cup cake flour. Bread Flour: With a protein content of 12 to 14 percent, bread flour is the strongest of all flours, providing the most structural support.

Detailed explanation-3: -Compared with other kinds of flour, strong flour has a significantly higher content of protein, which is in the form of gluten. The amount of gluten in strong flour helps bakers produce more chewy, light, and structured baked goods.

Detailed explanation-4: -Thus, high gluten flour-also called hard wheat-is a high protein flour ( 2 ). According to the U.S. Department of Agriculture (USDA), high gluten flour contains the highest amount of protein among wheat flours, at 12.5–14.5%-compared with 12–14% in bread flour 8.7–11.8% in all-purpose flour (3).

Detailed explanation-5: -Wheat Flour Contains Gluten Wheat flour-the only type allowed to be listed as just “flour” on ingredients labels-definitely does contain gluten (gluten is a protein found in the grains wheat, barley, and rye3).