Wheat flour is a powder produced using the crushing of wheat utilized for human utilization.
Wheat assortments are designated “delicate” or “feeble” if gluten content is low, and are classified “hard” or “solid” in the event that they have high gluten content.
Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten substance, and its batter has flexible sturdiness that holds its shape well once prepared.
Delicate flour is nearly low in gluten and hence results in a portion with a better, brittle texture.
Soft flour is normally separated into cake flour, which is the most reduced in gluten, and baked good flour, which has somewhat more gluten than cake flour.