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Flour is important for structure in baking. When it is mixed with liquid, gluten is formed, giving baked goods structure and elasticity. The amount of gluten that it is formed will determine the texture of the final result event space.

For traditional baking, we’re focusing on wheat flour. Those wheats are classified based upon their color (red or white), their growing season (winter or spring), and their hardness (hard or soft).

The color mainly affects the flavor of the flour, with white wheat producing a milder flavor than red wheat rental serviced apartment.

The growing season often alters the protein content, with spring wheat usually containing more protein than the same variety of winter wheat.

The hardness of the wheat is an indicator of protein content. Harder wheats produce flours with higher protein content than flours that come from softer wheats. The amount of protein present reflects the amount of gluten the flour can form UK Visa.

Do you really need to keep all of that straight in your brain? Not really. But if you’ve ever wondered, now you know.