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Wheat Flour

Wheat flour is a powder prepared from grinding wheat that is intended for human consumption. Wheat cultivars are referred to be "soft" or "weak" if their gluten content is low, and "hard" or "strong" if their gluten content is high. Soft flour has less gluten than hard wheat, resulting in a finer, crumblier bread. Soft flour is typically classified as cake flour, which has the least gluten, and pastry flour, which contains slightly more gluten than cake flour.

Wheat Flour

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