Answer: b. bread flour
Explanation:
Different types of flour have varying gluten and starch content which is as a result of the kind of wheat used in making the flour.
Bread flour which is also called hard flour has gluten content of 13 to 14% which makes it the highest of the options. All purpose flour has around 12%, Cake flour has about 7.5 to 9% and soft flour is quite low as well.
