Which type of wheat flour is known for having the highest protein content?

Bread flour is recognized for having the highest protein content among the options provided. The higher protein level, typically around 12-14%, is primarily due to the specific type of wheat used to produce it, which is often hard wheat. This increased protein content is essential for developing gluten—an important factor in bread-making—which gives bread its structure and chewiness.

When bread flour is mixed with water and kneaded, the gluten proteins create a network that traps air pockets during fermentation, leading to the desired texture and volume in yeast-leavened products. In contrast, other flours such as all-purpose, pastry, and cake flour have lower protein levels, making them more suitable for their respective baking applications. All-purpose flour is more versatile but lacks the concentrated gluten-forming potential of bread flour, while pastry and cake flour have even lower protein percentages, making them ideal for tender baked goods like pastries and cakes, where a delicate crumb is preferred.