Why is it important to use strong white flour when making bread?

Answer 1

Hi,

strong plain flour is used to make bread as it contains more gluten than normal plain flour and this helps to make the bread expand and rise as it is being baked.

hope ive helped you.

Answer 2

Strong flour is a flour that contains a high proportion of 'gluten', (a composite of the proteins gliadin and glutenin). It has this because of the variety of wheat from which it is made and from the climate in which it was grown.

When dough made with wheat flour is kneaded the 'gluten' develops as the protein molecules cross-link to make a sub-microscopic network which contributes to the viscosity and extensibility of the mix. The development of gluten (i.e., enhancing its elasticity) also affects the texture of the baked goods. Kneading promotes the formation of gluten strands and cross-links. Thus a baked product is chewier in proportion to how much the dough is worked. Increased wetness of the dough also enhances gluten development.

If the mixed dough is leavened with yeast, sugar fermentation produces bubbles of carbon dioxide. These are trapped by the gluten network and cause the dough to swell or rise. Baking then coagulates the gluten, which, along with starch, stabilizes the shape of the final product. To trap the gas you need the gluten network and thus need a strong flour.

In general more gluten development leads to chewier products like Pizza and bagels, while less development yields tender baked goods.

Shortening (addition of fat to the dough) inhibits formation of cross-links, so it is used, along with diminished water and minimal working, when a tender and flaky product, such as pie crust, is desired.

In general therefore bread flours are high in gluten (strong) while cake flours are low.

Answer 3

To put it simply: it's not essential.

I regularly make bread with "value" plain flour and my bread works perfectly every time.

The theory behind using strong flour is that it has a higher quantity of the protein which forms gluten. Gluten being the essential cohesive component of a loaf it is also the gluten that gives the bread its nice fluffy texture because it allows the gases (CO2) that are released by the yeast to be trapped.

Strong flour is essentially the same as regular (plain) flour but it has been further processed to remove more of the wheat germ and bran. This leaves you with a more "pure" flour (this is why it is more expensive).

Bread has been made for centuries, strong flour is a relatively new invention. If bread couldn't be made with other types of flour then we would not have such a massive array of types of bread available to us.

Answer 4

By "strong" flour, the question may refer to "durum" or hard-wheat flour. Durum flour contains a higher percentage of gluten which produces the desirable chewy texture and well-risen bread.

Answer 5

strong flour is usedc to make bread because of high gluten and it makes the bread rise.

Answer 6

u need to use strong flour for bread to make the outside crunches and inside thick and smooth

Answer 7

because white flour is good for you