What is the function strong plain bread flour in bread?

Strong plain bread flour plays a crucial role in creating delicious and well-structured bread. Here's how:

High Protein Content:

* Gluten Development: Strong flour has a high protein content (usually 12-14%), which is essential for forming gluten. Gluten is a protein network that gives bread its structure, elasticity, and ability to rise.

* Strong Dough: The high gluten content in strong flour creates a strong and elastic dough that can withstand the kneading process and retain its shape during fermentation. This results in a bread that has a good rise and a consistent crumb.

High Glutenin Content:

* Structure & Elasticity: Strong flour has a higher proportion of glutenin, a type of protein that contributes to the dough's strength and elasticity. This is crucial for achieving a well-structured loaf with a firm crust and a consistent crumb.

Low Ash Content:

* Neutral Flavor: Strong flour typically has a low ash content, meaning it has a neutral flavor, allowing the flavor of the bread itself to shine through.

Other Benefits:

* Absorption: Strong flour has a higher water absorption capacity, leading to a more hydrated dough that produces a softer and more flavorful bread.

* Texture: The high gluten content contributes to a more chewy and satisfying texture.

In Summary:

Strong plain bread flour is essential for creating bread with a good rise, strong structure, firm crust, and a satisfying texture. Its high protein and glutenin content are key to the dough's elasticity and ability to hold its shape during fermentation, resulting in a beautiful and delicious loaf.