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  The principles of baking bread have been established for thousands of years. The basic ingredients are flour, yeast, salt and water.
  Wheat is grown in many parts of the world. However, flour made from hard wheats such as those produced in North America is higher in protein/gluten. Hard and soft wheats in milling terms are equivalent to strong and weak flours in baking. For more information on gluten please refer to Factsheet No. 13.
  Wheat flour is the key ingredient in most breads. Flour quality is particularly important in breadmaking as the quality of the flour will have a significant impact on the finished product.
  When flour is moistened and stirred, beaten or kneaded, gluten develops to give dough stretch. The elastic framework of gluten holds the gas produced by the fermentation
  action of yeast.
  In a year of good harvest a bread grist may consist of 80% or more of home grown wheat. This trend is likely to continue with advances in wheat breeding and technology. However, home grown wheat is not always strong enough to be used in all varieties of bread and baked products and there is no likelihood at the moment of this country being able to do without some imported wheat for breadmaking. Currently about 800,000 – 1,000,000 tonnes of wheat is imported for breadmaking, mostly from North A