A professional bread baker has determined that loaves prepared with flour made by Agrica rise higher and have a chewier texture than loaves prepared with the same recipe but with flour made by Great Mill. This difference is due to the higher protein content of Agrica’s flour, which is milled entirely from wheat grown in the state of Lomas.

If the statements above are all true, they most strongly support which of the following conclusions?

A. All flour milled from wheat grown in Lomas has a higher protein content than does Great Mill’s flour

B. Any bread made from Agrica’s flour will rise higher and have a chewier texture than will bread made from Great Mill’s flour

C. The wheat used to make Agrica’s flour has a higher protein content than does the wheat used to make Great Mill’s flour

D. Bread made at home with Agrica’s flour may rise higher and have a chewier texture than bread made at home from Great Mill’s flour

E. Flour milled from Lomas wheat contains a higher proportion of protein than does any other flour

The OA is D