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

   www.aol.com/guide-different-types-flour-them...

   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. Whole-wheat flour - Wikipedia

   en.wikipedia.org/wiki/Whole-wheat_flour

   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 ...

4. Wheat flour - Wikipedia

   en.wikipedia.org/wiki/Wheat_flour

   The higher protein content of other flours would make the cakes tough. Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure starches. [3] Durum flour is made from Durum wheat and is suited for pasta making, traditional pizza and flatbread for doner kebab. Graham flour is a special type of whole wheat ...

5. The 5 healthiest flours to use instead of all-purpose white ...

   www.aol.com/news/healthiest-flour-cook-dietitian...

   In fact, whole grain flour has up to five times more antioxidant and mineral levels than white flour. Whole wheat is a good source of fiber, a nutrient that up to 95% of people do not get enough ...

6. 9 Healthiest Whole Wheat Breads on Grocery Shelves—and 2 to Avoid

   www.aol.com/9-healthiest-whole-wheat-breads...

   It's made with whole wheat flour, then gets a dose of flax seeds, rolled oats, and oat fiber—totaling an impressive 4 grams of protein and fiber per slice. RELATED: 10 Best High-Fiber Foods for ...

7. Atta (flour) - Wikipedia

   en.wikipedia.org/wiki/Atta_(flour)

   Whole common wheat (Triticum aestivum) is generally used to make atta; it has a high gluten content, which provides elasticity, so the dough made out of atta flour is strong and can be rolled into thin sheets. [1] [3] [4] The word "whole" is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm.