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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]
All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [18] (10–12% from second source [19]) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan ...
Pita bread or chips are often served with hummus in the Middle East. [75] Pizza [4] Naples, Italy: Flat bread with meat, vegetable and/or cheese toppings. Pizza is often eaten as pizza by the slice, "mini pizza" or "pizza baguette, [5]" and is often sold by the slice or by weight. This popular snack knows variations around the world. Plyushka ...
Pan-fried bread. X: X: X: X: X: X: X: O Canadian-style johnnycake: Sweet and salty cornmeal cake topped with maple syrup and butter. Consists of pastry flour, shortening, and brown sugar. [70] X: X: X: X: X: O: Montreal-style bagels: Sweet, firm, wood-fired bagel. X: X: O: Oatcakes: Type of flatbread similar to a cracker or biscuit; sometimes ...
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.
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
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.
The quality of the bread produced depends on the viscoelastic properties of gluten, the protein content and protein composition. [8] [27] Containing about 12% total protein in defatted flour compared to 11% in common wheat, durum wheat yields 27% extractable, wet gluten compared to 24% in common wheat. [8]
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