強力粉(きょうりきこ)

きょうりきこ
noun
bread flour; strong wheat flour
food
1. bread flour; strong wheat flour; high-gluten flour
A type of wheat flour with high protein (gluten) content, producing a chewy, elastic texture. Used for bread, pizza dough, and noodles.
パンを焼(や)くには強力粉(きょうりきこ)が必要(ひつよう)だ。
You need bread flour to bake bread.
ピザ生地(きじ)は強力粉(きょうりきこ)で作(つく)るともちもちになる。
Pizza dough becomes chewy when made with bread flour.
強力粉(きょうりきこ)と薄力粉(はくりきこ)を半々(はんはん)に混(ま)ぜると、ほどよい食感(しょっかん)の生地(きじ)ができる。
Mixing bread flour and cake flour in equal parts creates dough with a nicely balanced texture.

Composed of 強力(きょうりき) (strong/high strength) + 粉(こ) (flour/powder). The name refers to the high gluten content — '強(きょう)' meaning strong and '力(りき)' meaning strength.

Usage

Used in bread-making, pizza dough, and some types of noodles where a chewy, elastic texture is desired. Home baking of bread (手作(てづく)りパン) has become a popular hobby in Japan, driving demand for 強力粉(きょうりきこ).
The reading is きょうりきこ, not ごうりきこ. In Japanese supermarkets, 強力粉(きょうりきこ) is typically shelved alongside 薄力粉(はくりきこ) in the baking section.

Common collocations

  • 強力粉(きょうりきこ)でパンを焼(や)く: to bake bread with bread flour
  • 強力粉(きょうりきこ)をこねる: to knead bread flour
  • 強力粉(きょうりきこ)300g: 300 grams of bread flour

Similar words

Related Words

Compare: 薄力粉(はくりきこ) (cake flour)
Compare: 中力粉(ちゅうりきこ) (medium flour)
Compare: 小麦粉(こむぎこ) (wheat flour)
general
Added 2026.3.30 16:54 · Revised 2026.9.2 13:02
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