Bread flour can be used as a substitute for high gluten flour.

While bread flour is not the same as high gluten flour, there is not much difference in the composition of the two, only the role and its effect is different. Bread flour is good quality, toughness, elasticity, blowing bubble volume. And the protein content of high gluten flour is more than 12%, which is a bit higher than bread flour.

Using high gluten flour increases the protein content so that bread can be made more easily.

Using a high gluten flour with a protein content of 14-15% allows for a larger loaf of bread to be made, which is more profitable for the business.

Bread flour is a type of flour, made from hard wheat, bread flour has a high gluten content, good quality, toughness, elasticity, and blowing bubbles of large volume. Bread flour sold on the market is made from a mixture of toasted bread and baked high gluten flour, and will contain some coloring and foaming agents. High gluten flour, also known as strong powder, gluten the strongest high gluten flour protein content of 12% or more. The classification of high gluten flour, low gluten flour is related to the amount of protein contained in the flour.