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Flour Strength. A rather imprecise designation of a flour's capability to perform well during processing and to produce an end-product of acceptable quality. Factors that point to good flour strength for breadmaking include high water absorption (q.v.), medium mixing requirement, satisfactory mixing tolerance (q.v.), good loaf volume (q.v.) potential, and a resultant loaf with good crumb grain (q.v.) and color (q.v.).