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

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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.

  3. Flour bleaching agent - Wikipedia

    en.wikipedia.org/wiki/Flour_bleaching_agent

    The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleaching process. This improves the final texture of baked goods made to recipes intended for bleached flours. [2]

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

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    Double zero, or doppio zerio, flour is an Italian type of flour milled from hard durum wheat (instead of red wheat, like most flours) and with a protein content of 11 to 12 percent. Its name ...

  5. 12 Types of Flour All Bakers Should Know (and What They’re ...

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  6. Wheat flour - Wikipedia

    en.wikipedia.org/wiki/Wheat_flour

    Whole-wheat white flour is white flour that contains the endososperm, bran, and germ [8] Enriched flour is white flour with nutrients added to compensate for the removal of the bran and germ; Bleached flour is a white flour treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and give it more gluten-producing ...

  7. Roller milled white enriched flour - Wikipedia

    en.wikipedia.org/wiki/Roller_Milled_White...

    Flour roller mills were specifically designed to efficiently separate the bran and germ elements of the wheat kernel. What remains is the endosperm, generally referred to as white flour. White flour is often artificially enriched to restore some of the nutrition lost by separating out the bran and the germ elements.

  8. 12 Types of Flour All Bakers Should Know (and What They’re ...

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  9. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    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.

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