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Bread Flour

Bread Flour. Flour (q.v.) that is intended specifically for use in bread (q.v.) production. It is normally milled from hard wheat varieties (q.v.) to yield a product with a relatively high protein content (q.v.), capable of forming an extensible, elastic gluten (q.v.) with good gas-retention (q.v.) properties and yielding a well-risen loaf (q.v.) of bread with a good grain (q.v.) and texture (q.v.).