Rye flour has a lower gluten content than wheat flour, and contains a higher proportion of soluble fiber.
A weaker flour, such as a cake or pastry flour with a much lower gluten content would have a much steeper decline after peak time.
Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked.
This would later be discovered to be due to the gluten content of wheat.
Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten content.
It is made from flour with a high gluten content, egg, water, and butter with no sugar added.
Hecker's unbleached white flour is highly recommended because it has a higher gluten content than most national brands.
The gluten content of the flour also determines the texture of bread.
Leavening agents are used with some flours, especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles.
It therefore has a lower gluten content than wheat flour.
