What is soft or weak flour best used for baking? Group of answer choices Bagels Macaroons Cake French Bread

Soft or weak flour is best used for baking cakes. Soft flour has a lower protein content than other types of flour, which makes it ideal for tender and delicate baked goods such as cakes, biscuits, and pastries. The lower protein content results in less gluten formation, which prevents the cake from becoming tough and chewy. Bagels and French bread require higher protein content to develop the necessary gluten structure, while macaroons require almond flour.