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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'
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