WCU Tyke has asked me to ask if anyone knows about bread-making!

I think he was wanting me to help with his homework, but I went off to play football without him, due to his hamstring problem (bad parent!!!).

So, why is strong flour used for making bread? As it's homework, a link to a site with the required information would be ideal, but now he's asked I want to know the answer too!!

Thanks in anticipation of your assistance.

 

Tell him tell his teach ...

"That's a bird's question" and bang a claim in for sexual discrimination.

 

If it helps

Bread making flours are strong flours, which contain a high level of protein, this yields high gluten levels in the dough and produces a loaf with a good crumb structure.</p>

taken from here http://www.allinsonflour.co.uk/p_flours_intro.cfm</p>

 

also this from the bbc

The flour most suitable for bread is stoneground from high protein, or hard, wheat. This is often called strong flour. Strength is related to the gluten content of the flour, which varies according to the wheat variety and the growing conditions. The stronger the flour, the higher the gluten content and the more the bread dough will rise evenly and consistently.</p>

http://www.bbc.co.uk/dna/h2g2/A1325260</p>

 

Excellent, thanks very much!

I'll point him at those tomorrow morning before school!

 

What happened with the pub in Grimsby?

What did you end up calling it?

 

Errr, despite the best brains on the BBS ...

coming up with some interesting (*ahem) and varied answers we have gone for ...

one of our own ....

MUSIKA

opens 5th April