UPMSP Class 12 Baking & Confectionery - Code 206 Practice Questions - Uttar Pradesh UPMSP Intermediate (Class 12) Baking And Confectionery - Vocational Code 206 Exam

Which wheat flour type has the highest protein content (12% to 14%) and strong gluten quality ideal for bread making?

Hard Wheat Flour (Bread Flour) Soft Wheat Flour (Cake Flour) Pastry Flour Corn Flour

Correct Answer:

Hard Wheat Flour (Bread Flour)

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