Bread-making flour is characterised by its tough extensible gluten and high protein content. When the flour is mixed with water and kneaded, the resulting dough becomes very elastic in nature. As the dough ferments, carbon dioxide is produced and trapped in the dough by the gluten strands, causing it to rise. During baking, the gluten sets around the bubbles giving the bread a light and open texture. These flours are great for making tasty bread, pizza dough and pasta.