French – hard-wheat white flour
Spanish – Harina fuerte
Gujarati – મજબૂત લોટ
Hindi – मजबूत आटा
The term strong is used to describe the type of flour – strong flours are preferred for bread manufacture and weak flours for cakes and biscuits. Strong flours are high in protein content, and their gluten has a pleasing elasticity; weak flours are low in protein, and their weak, flowy gluten produces a soft, flowy dough.
It is also known as Hard Flour. The strong flour and weak flour can be determined by quality and quantity of protein. The other difference is endosperm texture, between soft and hard.
The strong flour is made from hard wheat varieties and produces elastic dough because it has a high gluten and protein content. Gluten is rather like chewing gum and can hold the carbon dioxide gas produced during dough fermentation to produce a good crumb structure in the finished loaf.
Strong flour is mostly called bread flour on packaging and is suitable for all yeast cookery, for extensible doughs such as choux and filo pastry, and also puff and flaky pastry.