which change is grain to flour and why
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The change of grain to flour is chemical change because flour cannot be again turned in to grains.
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The flours have the bran and germ removed, and are not as nutritious aswhole grain flours. Bread flour is made with “hard” wheat, which is higher in protein. The higher protein in this flour makes it ideal for yeast breads. Pastry or cake flour is made with “soft” wheat, which is lower in protein
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