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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. Low-FODMAP Recipe Ideas To Start Your Year Off Right - AOL

   www.aol.com/low-fodmap-recipe-ideas-start...

   Any ingredients that don't 100% match up with your low-FODMAP diet, swap them out for friendly alternatives! Many of these recipes are very substitution friendly, so you’re free to adjust as needed.

4. FODMAP - Wikipedia

   en.wikipedia.org/wiki/FODMAP

   A low-FODMAP diet consists of the global restriction of all fermentable carbohydrates (FODMAPs), [7] and is recommended only for a short time. A low-FODMAP diet is recommended for managing patients with irritable bowel syndrome (IBS) and can reduce digestive symptoms of IBS, including bloating [ 28 ] and flatulence.

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

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   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 ...

6. Gluten-free diet - Wikipedia

   en.wikipedia.org/wiki/Gluten-free_diet

   Special flour mixes can be bought for bread-making purposes. A gluten-free diet is a diet that strictly excludes gluten, proteins present in wheat (and all wheat varieties such as spelt and kamut ), barley , rye , oat , and derivatives of these grains such as malt and triticale , and foods that may include them, or shared transportation or ...

7. Baker percentage - Wikipedia

   en.wikipedia.org/wiki/Baker_percentage

   For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.

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

   www.aol.com/difference-between-bread-flour-vs...

   flat lay of coffee beans and a blue straw inside a cup shaped outline made with ice cubes; cold brew coffee concept

9. Farinograph - Wikipedia

   en.wikipedia.org/wiki/Farinograph

   A weaker flour, such as a cake or pastry flour with a much lower gluten content would have a much steeper decline after peak time. The points of interest on the graph are fivefold: Arrival Time (Absorption) – Absorption is the point chosen by the baking industry which represents a target water to flour ratio in bread.