Though the term refers to the ground meal of various edible grains, flour is most commonly made from wheat. There are several styles of wheat flour, which vary mainly in the nature of the gluten-forming proteins in each particular style. When water is mixed with flour, these proteins join to make strong elastic sheets of gluten. High-protein flour makes for dense, sturdy breads and pasta. Low-protein flour makes tender cakes, quick breads, and pastries.

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