enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

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

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

   Desserts like cakes, cookies, crumbles, and muffins; for bread recipes, experiment by swapping in up to 50 percent of the all-purpose flour for added nutritional value and flavor. Malachy120 ...

3. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   The kinds of flour used in cooking include all-purpose flour (known as plain outside North America), self-rising flour, and cake flour (including bleached flour). The higher the protein content the harder and stronger the flour, and the more it will produce crispy or chewy breads.

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

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

   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 ...

5. Enriched flour - Wikipedia

   en.wikipedia.org/wiki/Enriched_flour

   Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.

6. Rusk - Wikipedia

   en.wikipedia.org/wiki/Rusk

   In Argentina, rusk is called tostadas de mesa (literally 'table toasts'), slices of twice-baked bread generally available in supermarkets in plain and sweetened variants. Cake rusk is called bay biscuit; its ingredients are egg, sugar, oil, self-rising flour, and vanilla.

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

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

   The post This Is the Difference Between Bread Flour vs. All-Purpose Flour appeared first on Reader's Digest. We're breaking down exactly when and how to use bread flour vs. all-purpose flour.

8. Wheat flour - Wikipedia

   en.wikipedia.org/wiki/Wheat_flour

   Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.

9. 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 ]