Selection of Flours

The proteins in wheat flour, especially in patent flour from hard wheat, form good-quality gluten—that is, the gluten is strong and elastic. Proteins in clear flour are abundant, but the gluten they form is of slightly lower quality.

Wheat flours are classified as strong or weak, depending on their protein content. Strong flours come from hard wheat and have a high protein content. Weak flours come from soft wheat and have a low protein content. Thus, we use strong flours for breads and weak flours for cakes. (The protein content of flours is discussed in greater detail in chapter 4.)