Is it the way people process it or it's just a special wheat that made strong flour strong?
2006-10-18 22:51:04 · 9 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
Strong flour has a higher proportion of a type of protein,
2006-10-18 22:53:46 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Strong flour is usually used for bread and pasta. For pasta it is best to use the Tipo 00 brand. Sometimes strong flour is called bread flour.
Strong flour is made from hard wheat varieties and produces elastic dough because it has a high gluten and protein content. Gluten is rather like chewing gum and can hold the carbon dioxide gas produced during dough fermentation to produce a good crumb structure in the finished loaf.
2006-10-19 05:55:24 · answer #2 · answered by Carrie S 7 · 0⤊ 0⤋
Strong flour has a higher gluten content,and is also known as
bread flour.
2006-10-19 06:26:48 · answer #3 · answered by rockdodger 3 · 0⤊ 0⤋
Strong flour contains more gluten and is most often used for bread making.
2006-10-19 05:54:50 · answer #4 · answered by Roxy 6 · 0⤊ 0⤋
No,nothing like that! Strong flour is grown in very windy places and therefore has to hold it`s head up to stop being blown over!!
2006-10-19 06:02:07 · answer #5 · answered by Anthony R 2 · 0⤊ 1⤋
strong flour has more gluten, and is used for making bread, rather than plain flour. i use italian 00 flour for pasta though, and for making sauce such as bechemel, as it cooks quicker than normal plain flour.
2006-10-19 06:04:56 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Strong flour has citric acid added, and this makes it better to use for bread, and certain types of patisserie baking (puff pastry, croissants etc).
2006-10-19 10:29:21 · answer #7 · answered by Anonymous · 0⤊ 0⤋
This link explains it.
http://www.nutrition.org.uk/upload/Flour%20pdf.pdf
2006-10-19 05:57:11 · answer #8 · answered by Mogseye 3 · 0⤊ 0⤋
the ward strong :)
2006-10-19 05:58:32 · answer #9 · answered by hghazoly 3 · 0⤊ 0⤋