On Food and Cooking

Wheat grain and flour. Left : The wheat
kernel before milling. Its actual length is
about a quarter of an inch/6 mm. Upper right :
Soft wheat flour. The protein in this kind of
wheat comes in thin, weak sections
interrupted by starch granules and air
pockets. When milled, it produces small, fine
particles. Soft flour makes a weak gluten and
is preferred for tender pastries and cakes.
Lower right : Hard wheat flour. The protein
matrix in hard wheat endosperm is strong
enough to break off in chunks during milling.
Hard flours make strong gluten and are
preferred for most bread making.
Milling: Conventional and Stone Grinding
Milling is the process of breaking the wheat