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

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   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 ...

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

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   1. All-Purpose Flour. This type of flour is likely already a staple in your kitchen, thanks to its versatility. It’s milled from a combination of soft and hard wheat and has a protein content of ...

5. Baker percentage - Wikipedia

   en.wikipedia.org/wiki/Baker_percentage

   Baker's percentages do not accurately reflect the impact of the amount of gluten-forming proteins in the flour on the final product and therefore may need to be adjusted from country to country, or even miller to miller, depending on definitions of terms like "bread flour" and actual protein content. [21]

6. Bread - Wikipedia

   en.wikipedia.org/wiki/Bread

   Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.

7. Kneading - Wikipedia

   en.wikipedia.org/wiki/Kneading

   Kneading's importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. [2] (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The ...

8. 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. ... Buy it: King Arthur Baking Company Unbleached Bread Flour. 3 ...

9. Flour - Wikipedia

   en.wikipedia.org/wiki/Flour

   Though sometimes referred to as "all-purpose flour" by Indian chefs, it more closely resembles cake flour or even pure starch. In India, maida flour is used to make pastries and other bakery items such as bread, biscuits and toast. Noodle flour is a special blend of flour used for the making of Asian-style noodles, made from wheat or rice.