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Wheat Bread. A broad range of variety breads (q.v.) made from whole wheat flour (q.v.), either alone or admixed with varying proportions of white flour (q.v.) for improved loaf volume (q.v.), cracked or crushed wheat (q.v.), or wheat bran (q.v.), to obtain certain characteristics in the baked loaf (q.v.). Typically, wheat bread contains 20 to 40% of whole wheat flour and 60 to 80% of white flour.