A strong flour, also known as bread flour or high-gluten flour, is a type of wheat flour that has a higher protein content than all-purpose flour. Protein content is important in baking because it helps to develop the gluten, which gives baked goods their structure.
Strong flour is often used for bread baking because it produces a chewy, elastic dough that can hold its shape well. It is also sometimes used for pasta, pastries, and other baked goods that require a strong, stable structure. An example of a strong flour is hard red wheat flour, which is made from a type of wheat that has a high protein content and is well-suited for bread making.
