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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.
All-purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high.
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.
All-purpose cleaners are usually concentrated solutions of surfactants and water softeners, which enhance the behavior of surfactant in hard water. Typical surfactants are alkylbenzene sulfonates, an anionic detergent, and modified fatty alcohols. A typical water softener is sodium triphosphate.
Alkaline noodles or alkali noodles are a variation of noodles with a much higher quantity of alkali than usual. The addition of alkali changes both the flavor and texture of the noodles, and makes them feel slippery in the mouth and on the fingers; they also develop a yellow color and are more elastic than ordinary noodles.
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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 ...
All-purpose may refer to: All-purpose cleaner, such as hard-surface cleaner; All-purpose flour; All-purpose lightweight individual carrying equipment (ALICE), United States Army standard system of load-carrying equipment; All-purpose programming language, such as BASIC (Beginners All-purpose Symbolic Instruction Code) and Perl