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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.
Oat flour is mild and nutty, making it a good choice for baked goods and an excellent substitution when you want the benefits of whole grains without whole wheat’s gritty texture or robust taste.
It has not been as simple as substituting in spelt flour for my usual flour and adjusting the quantity a little, but has instead been requiring some pairing down of ingredients and rethinking how the entire recipe is put together. I became interested in spelt after trying a small bag of the flour and using it to make a batch of dinner rolls ...
Its protein content ranges between 9% and 10%. It is available as a white flour, a whole-wheat flour, or a white flour with the germ retained but not the bran. It is suitable for pie pastry and tarts, some cookies, muffins, biscuits and other quick breads. Flour is shaken through a sieve to reduce the amount of lumps for cooking pastry. [3]
Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...
Whole wheat flour is more nutritious than refined white flour, although through food fortification, some micronutrients are added back to the white flour (required by law in some jurisdictions). Fortified white wheat flour does not, however, contain all of the macronutrients, fiber, antioxidants, phytonutrients, and much of the protein of the ...
Freekeh. This ancient grain is another derived from durum wheat, and when cooked like rice, it boasts a nutty and complex earthy flavor. It is, like other whole grains, high in both protein and ...
Graham flour in a bowl. Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted ("bolted") with a flour dresser after milling. [1]