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Wheat flour is 1_______ among cereal flours in that, when mixed with water in the correct proportions, its protein component will form an elastic network which is capable of holding gas and which will set to a rather firm spongy structure when heated in the oven. It is this behaviour which makes possible the production of bread as we know it.
In order to secure batter and doughs which will handle satisfactorily and yield finished products of good eating quality the proper flour must be used.
Suitability of a flour for a particular purpose is governed primarily by the 2_______ of wheat from which it was milled, the protein content of the flour, and the milling conditions. Wheats may 3_______ into soft and hard, with the latter group subdivided into winter and spring wheats. Hard wheats are indispensable for the production of flour intended for use in bakery foods of low density, such as ordinary white bread. Flours made from 4_______ wheats can yield doughs which are elastic, have excellent gas-holding properties, and respond well to the usual bake-shop processing techniques.