Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  
When gliadin and glutenin proteins join together with the aid of moisture they form gluten. The more gluten in your flour, the more water required to hydrate these proteins into gluten. This is why bread flour requires more water than cake flour.