Wheat Flour

When wheat is ground into a powder, wheat flour is produced for human consumption. More wheat flour than any other type is produced. If a wheat variety has a low gluten content, it is referred to as “soft” or “weak,” and if it has a high gluten content, it is referred to as “hard” or “strong.” Hard flour, often known as bread flour, has a high gluten level (12–14%), is elastically tough, and keeps its shape well after baking.