Hard flour, also known as strong flour or bread flour, is a type of wheat flour with a high protein content. It is made from hard wheat varieties, which have a higher protein content compared to soft wheat varieties. The high protein content in hard flour contributes to the formation of gluten, which gives dough its elasticity and structure during the baking process. Hard flour is commonly used in bread-making and in other yeast-based baked goods such as pizza dough, bagels, and artisan breads. Hard flour produces a dense and chewy crumb, making it ideal for hearty and rustic breads. Additionally, it can be used to make pasta and other baked goods that require a firm and elastic dough.

Definicja i znaczenie słowa „hard flour” po angielsku

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