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  2. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

  3. Bread Flour Substitute: What to Use Instead - AOL

    www.aol.com/lifestyle/bread-flour-substitute...

    Bread Baking for Beginners: Everything You Should Know (Including 18 Easy Bread Recipes to Try ASAP) W Here’s the good news: You can still carry on with everything from a sourdough loaf to ...

  4. 12 Types of Flour All Bakers Should Know (and What They’re ...

    www.aol.com/12-types-flour-bakers-know-171600229...

    A lot of that texture comes from bread flour, which is the strongest of all the flours with a protein content of 12 to 14 percent. ... Self-rising flour yields lofty, light baked goods, but it can ...

  5. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    In English-speaking countries, self-raising (or self-rising) flour is commercially available with chemical leavening agents already in the mix. [20] [21] In America, it is also likely to be pre-salted; in Britain this is not the case. The added ingredients are evenly distributed throughout the flour, which aids a consistent rise in baked goods.

  6. Leavening agent - Wikipedia

    en.wikipedia.org/wiki/Leavening_agent

    The Chorleywood bread process uses a mix of biological and mechanical leavening to produce bread; while it is considered by food processors [who?] to be an effective way to deal with the soft wheat flours characteristic of British Isles agriculture, it is controversial [according to whom?] due to a perceived lack of quality in the final product ...

  7. Dough conditioner - Wikipedia

    en.wikipedia.org/wiki/Dough_conditioner

    A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]

  8. Wheat flour - Wikipedia

    en.wikipedia.org/wiki/Wheat_flour

    Self-rising or self-raising flour is white flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. [citation needed] Self-rising flour is typically composed of the following ratio: 1 cup (100 g) flour; 1 + 1 ⁄ 2 teaspoons (3 g) baking powder; a pinch to 1 ⁄ 2 teaspoon (1 g or less) salt

  9. This Is the Difference Between Bread Flour vs. All-Purpose Flour

    www.aol.com/lifestyle/difference-between-bread...

    So long, baking confusion! We're breaking down exactly when and how to use bread flour vs. all-purpose flour. The post This Is the Difference Between Bread Flour vs. All-Purpose Flour appeared ...

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