Assertion: flour's protein | /r/CapableOf | hold with bit more strength than cakes
Facets:
value: a bit
type: DEGREE
value: together
type: MANNER
Source sentences:
text: Pastry flour has the second-lowest gluten protein content, with 7.5-9.5% (8-9% from second source) protein to hold together with a bit more strength than cakes, but still produce flaky crusts rather than hard or crisp ones.