TLE substituion

It gives structure to the bread.

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It is the backbone of a lean dough.

(a)  

• is a protein substance found in grains

(a)  

• - Glutenin

• - Gliadin

(a)  

Elasticity

(a)  

Pliability

(a)  

Known as "graham flour" because of its color brown color

(a)  

• - This flour refers to soft flour.

• - It has 7-9% gluten content.

• - Also called "weak flour"

(a)  

• - This flour is also known "hard or strong flour"

• - It has 12-14% gluten content.

• - It has coarse and gritty texture

(a)  

• This flour is a finely ground flour with a low gluten
  content and is ideal for baked goods with a chewy, flakey,

• or crumbly texture such as pie crust, croissants, scones,
  tarts, and quick breads.

(a)  

• This flour is composed of sodium
  bicarbonate (baking soda) plus an

• acid salt are added as leavening

(a)