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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.
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.
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
The conversion of grains to flour involves several steps that vary with the type of grain used. The initial stages of processing remove the bran and the germ of the seed. The bran is the outermost layer of grains that contains fiber (primarily insoluble), some protein, and trace minerals .
Oat flour is a whole-grain flour containing all three parts of the grain — the germ, endosperm and bran. Whole grains naturally contain vitamins and minerals, fiber and antioxidants.
Preheat the oven to 425°F. In a large bowl, combine flour and butter. Use the pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas.
Pastry flour is more finely milled (somewhere between cake flour and all purpose flour), is unbleached, and is between cake flour and all purpose for protein content (around 8% or 9%). Graham flour is all that, plus it's whole wheat (has not had all the bran etc removed). 66.57.60.99 ( talk ) 18:44, 23 March 2012 (UTC) [ reply ]
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related to: all purpose flour to self rising conversion