National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam 2025 - Free Practice Questions and Study Guide

Bread flour is generally milled from hard wheat, which is known for its high protein content, specifically gluten. Gluten is essential for the structure and elasticity of bread, allowing it to rise properly and maintain its shape during baking. Hard wheat typically contains 12-14% protein, making it ideal for yeast-leavened products like bread.

In contrast, soft wheat is usually lower in protein (around 8-10%) and is more suited for products that don't require a strong gluten structure, such as cakes and pastries. Bran refers to the outer layer of wheat grains and is rich in fiber but does not contribute to the gluten needed for bread making. Whole wheat is made from the entire grain, including the bran and germ, and while it can be used in bread-making, it does not specifically refer to the type of flour designated for traditional bread flour, which is primarily hard wheat. Thus, the choice of hard wheat as the foundation for bread flour is crucial for achieving the desired texture and rise in baked bread.