strong flour
Bread baker's choice
Strong flour is flour with high protein content, typically 12-14%, which develops more gluten when mixed with water.
The extra gluten creates elastic dough that holds its shape and rises well, making strong flour ideal for bread baking: Use strong flour for a chewier crust.
Called bread flour in American English.
Folded amino chain
- wheatCereal crop for flour
- gluten developmentProtein strand formation in dough
- structureArrangement of interconnected parts
- chewinessTexture requiring sustained mastication
elasticity · stretch · extensibility · durum · semolina · winter wheat · spring wheat · high-protein
protein
Folded amino chain
- wheatCereal crop for flour
- gluten developmentProtein strand formation in dough
- structureArrangement of interconnected parts
chewiness · elasticity · stretch · extensibility · durum · semolina · winter wheat · spring wheat · high-protein · seitan
bread
Leavened flour product
loaf · oven · sourdough · ciabatta · baguette · focaccia · pita · brioche · challah · naan
elastic
Able to stretch, rebounds
resilient · pliable · extensible · supple · bouncy · airy · tender · crusty · dense · light
- wheat flours
strong flourcake flour
Finely milled soft wheat
pastry flour · all-purpose flour · plain flour · self-raising flour
strong, flour, strongly, stronger, strongest, strength, strengthen, strengthening, strengthened