This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Flour; Strong

A type of flour that has a high protein level in the form of gluten. It"s the gluten in flour that is developed when dough is kneaded. When bread-making, this gluten stretches around the bubbles of gas produced by the yeast to give the bread a well-risen texture. In Britain, most flour of this type is imported from Canada. See 'Flour'; 'Flour, White'; 'Flour, Wholemeal'; 'Flour, Storing'; 'Flour, Tipo 00'

Reviews / Comments

Not yet reviewed

Be the first to add a review