Wheat Flour

Wheat flour, in a variety of forms, is the flour used most often in the bakery. There are both hard and soft wheats. The hard wheats have a lower starch content and contain more of the proteins that will form gluten when the flour comes in contact with water and is kneaded. Flours made from hard wheat (bread flour) are used most often in making breads and in other yeast doughs. Soft wheat flour (cake flour) has a higher starch content and less protein; it is used alone or in combination with other flours in many recipes where a weaker gluten structure is desirable.