Wheat flour

Wheat flour is a powder made from grinding common wheat for human consumption. Wheat varieties are called soft or weak when their gluten content is low and hard or strong when it is high; hard, or bread, flour runs 12 to 14 percent gluten and produces a dough with the elastic toughness to hold its shape once baked, while soft flour is lower in gluten and yields a finer, more crumbly loaf. In the United States, soft flour is further divided into cake flour, the lowest in gluten, and pastry flour, which carries slightly more. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/