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.
パンを焼くには強力粉が必要だ。
You need bread flour to bake bread.
ピザ生地は強力粉で作ると{もちもち}になる。
Pizza dough becomes chewy when made with bread flour.
強力粉と薄力粉を半々に混ぜると、ほどよい食感の生地ができる。
Mixing bread flour and cake flour in equal parts creates dough with a nicely balanced texture.
Composed of 強力 (strong/high strength) + 粉 (flour/powder). The name refers to the high gluten content — '強' meaning strong and '力' 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 (手作りパン) has become a popular hobby in Japan, driving demand for 強力粉.
COMMON COLLOCATIONS:
- 強力粉でパンを焼く: to bake bread with bread flour
- 強力粉を{こねる}: to knead bread flour
- 強力粉300g: 300 grams of bread flour
SIMILAR WORDS:
- 薄力粉: cake flour (low gluten) — for cakes, cookies, and tempura
- 中力粉: medium flour — between the two, used for udon and some pastries
- 小麦粉: wheat flour — the general term
NOTE:
The reading is きょうりきこ, not ごうりきこ. In Japanese supermarkets, 強力粉 is typically shelved alongside 薄力粉 in the baking section.