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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.
This is an easily verified indicator for the fraction of the whole grain remains in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 grams (0.071 oz) ash or more per 100 grams (3.5 oz) dry flour ...
If measuring by volume, try using one and a quarter cup of oat flour to replace every cup of all-purpose flour. You may also need to add more liquid. ... Protein: 6 grams. Fat: 3 grams. Since ...
1 ½ cups (7.5 ounces, 213 grams) all-purpose flour. 2 medium granny smith apples (5 to 6 ounces each), peeled, cored, and shredded (1½ cups) Cream Cheese Frosting/Topping.
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.
Others, notably flour, are more variable. For example, 1 cup of all-purpose flour sifted into a cup and leveled weighs about 100 grams (3½ oz), whereas 1 cup of all-purpose flour scooped from its container and leveled weighs about 140 grams (5 oz).
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