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Hard wheat has more protein than soft wheat.
The gluten creates a bunch of elastic pockets in dough, which trap the gasses released by yeast or other leavenings. Wheat kernels are ground between two stones or metal rollers. The remainder of the kernel is ground to the desired consistency to produce white flour. Any wheat, hard or soft, can be made into whole wheat or white flour. Mixing hard and soft wheat produces all the varieties of flour found at market.