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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.
[18] [19] Using flour with higher gluten content leads to chewier doughs such as those found in pizza and bagels, while using flour with less gluten content yields tender baked goods such as pastry products. [20] Generally, bread flours are high in gluten (hard wheat); pastry flours have a lower gluten content.
Often, refined flour will be the first ingredient (even on “wheat bread”) which is still using refined flour, and therefore, provides fewer of the benefits 100% whole-grains provides—fiber ...
These blondies, made with whole-wheat flour and the bright and refreshing combination of raspberries and lemon, provide an invigorating dessert for any time of day. View Recipe. Cinnamon Icebox ...
German flour type numbers (Mehltypen) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1600 for wholegrain breads.
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 ]
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