Graham flour food shops, or directly from a flour mill that has experience making it. A substitute for it would be a mix of unbleached white flour and wheat middlings; this was a common substitute prior to and after the passage of the Pure Food and Drug Act in 1906, but the FDA gradually established standards and eliminated imitations from the market. Graham flour is named after Sylvester Graham (1794–1851), an early advocate for dietary reform. Graham despised the discarding of nutrients such as germ and bran when making flour for white bread, and believed that using all of the grain in
Flour for these purposes, respectively, especially by artisan bakers. Some biscuits are also prepared using this type of flour. "Plain" refers not only to AP flour's middling gluten content but also to its lack of any added leavening agent (as in self-rising flour). Bread flour, or strong flour is high in gluten protein, with 11.5-13.5%(12-14% from second source) protein. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process, resulting in a stronger rise and more chewy crumb. Bread flour may be made with a hard spring wheat. Hard is a general term for