A variety of unbleached flour that is typically milled from hard wheat and blended with other ingredients to create flour that rises well. High in gluten, the flour may be blended with vitamins or potassium bromate, thus the name "bromated flour." By adding vitamins or bromate, the flour has more protein and becomes more elastic, allowing the gases to be retained as the dough expands and rises more effectively. Commercial bakers can mechanically knead the bread more easily if the dough has increased elasticity and resistant to tearing apart. The protein contained in bread flour exceeds that of all-purpose flour. Malted barley flour may also be added to improve the leavening and rising of the dough. This flour is also known as bread flour or white bread flour. Today, this flour is more commonly available with ascorbic acid added to provide the elasticity instead of potassium bromate.

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