強きょう力りき粉こ

noun

bread flour; strong flour; hard flour

High-gluten wheat flour used primarily for bread making. In Japanese baking contexts, it is contrasted with 薄力粉 (cake flour) and 中力粉 (all-purpose flour).

• パンを作つくるときは強きょう力りき粉こを使つかいます。

  When making bread, I use bread flour.

• 強きょう力りき粉こと薄はく力りき粉この違ちがいはグルテンの含がん有ゆう量りょうです。

  The difference between bread flour and cake flour is the gluten content.