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Flour
What the cook needs to know is that there are three types of wheat grain hard, medium and soft and the flour they yield will contain something called gluten. In order not to get too technical, gluten can be described as something like chewing gum. Soft grains produce ordinary chewing gum, which will stick somewhat, but hard grains produce something more like bubble gum, which means air can be incorporated and the gluten will stretch and expand into bubbles. Thus, when it comes to baking pastry, biscuits or cakes, what you need are very light-textured, soft grains containing the chewing gum variety, but for bread, when the action of the yeast needs to rise the dough, you need hard wheat the bubble gum variety.
In our country, plain flour is always made from soft grains, so this is the one for cakes, pastry and so on, whilst the one labelled strong flour, which has a high gluten content, is the one needed for most types of bread, although for something like a pizza dough, where you don't need the dough to rise as much, a soft ordinary plain flour is, I think, better. So just think chewing gum or bubble gum and you've got your gluten sorted.
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