TLE - GRADE 9

Flour is a powdery substance produced by finely grinding grain through a process called baking.

• TART
• PIE

The classification of flour is primarily based on the amount of protein it contains.

• TART
• PIE

Protein content in flour determines its final gluten strength.

• TART
• PIE

Gluten is the substance that gives the dough its final shape and form.

• TART
• PIE

Bread flour has the highest amount of protein and consequently a high gluten content.

• TART
• PIE

Bread flour is typically white in color and has a smooth, fine texture.

• TART
• PIE

Cake flour is milled from soft white wheat and is sometimes referred to as soft flour.

• TART
• PIE

The term "weak" is used to describe cake flour because the products made from it are tender with a delicate texture.

• TART
• PIE

All-purpose flour has the lowest gluten strength of all the flour types.

• TART
• PIE

All-purpose flour is considered suitable for almost any baking purpose.

• TART
• PIE