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A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity. The high gluten content is necessary in order for bread to rise effectively. Another ingredient that is often added to the flour is potassium bromate, which increases the elasticity of the gluten.
The use of bread flour results in larger bread loaves with a lighter and less crumbly texture. It should be stored in an airtight container in a cool, dry location. Bread flour is most often used in the commercial baking industry and is often confused with gluten flour, which has a higher gluten content than bread flour.
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