Tag: Strong flour

Strong flour, also known as bread flour, can contain 12-15% protein, significantly more than all-purpose flour. However, whether strong flour is good for you depends heavily on if it is wholemeal or refined, and how your body processes gluten.

Made from hard wheat, strong flour contains a protein content of 12-14% or more, significantly higher than all-purpose flour. This elevated protein level is the very characteristic that defines it as 'strong,' and is crucial for developing the elastic gluten network required for chewy, structured bread.

High gluten flour, known for its strong protein content, is essential for baking recipes that require significant elasticity and structure. A common query among bakers is, "What is another name for high gluten flour?" The answer helps clarify recipes and improve baking outcomes for a variety of chewy goods.

Protein content in flour directly impacts its gluten-forming ability, crucial for baking success. Understanding this helps bakers choose the right flour, including high-protein and what is known as strong flour.