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bread flour

wheat flour from which a large part of the starch has been removed, thus increasing the proportion of gluten.
Also called gluten flour. Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for bread flour
  • Pastry flour contains more starch and less gluten than bread flour, therefore makes a lighter, more tender cake.
  • Soft wheat has less protein, therefore less gluten, than the wheat used for all-purpose flour and a lot less than bread flour.
  • bread flour has a higher gluten content then all-purpose flour and is used specifically for baking breads.
  • Its other food uses are breakfast cereals, bread flour and pearled barley as a soup thickener.
Contemporary definitions for bread flour

unbleached, specially formulated flour with a high level of gluten, which contributes to the structure and elasticity needed for yeast bread dough

Usage Note

cooking's 21st Century Lexicon
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