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

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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.

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

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   Oat flour can be substituted one for one with regular flour, but only when measured by weight (most people measure by volume). If measuring by volume, try using one and a quarter cup of oat flour ...

4. 36 Common Substitutes for Cooking and Baking Ingredients - AOL

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   For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by half a cup as ...

5. Paste (food) - Wikipedia

   en.wikipedia.org/wiki/Paste_(food)

   A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a beurre manié, [2] a roux [3] or panada. [4] Sago paste is an intermediary stage in the production of sago meal and sago flour from sago palms. [5]

6. 12 Types of Flour All Bakers Should Know (and What They’re ...

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   Buy it: King Arthur Baking Company Unbleached All-Purpose Flour. 2. Bread Flour. Lakshmi3/Getty Images. ... Somewhere between cake flour and all-purpose flour is pastry flour, which has a protein ...

7. Flour bleaching agent - Wikipedia

   en.wikipedia.org/wiki/Flour_bleaching_agent

   In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleaching process ...

8. 12 Types of Flour All Bakers Should Know (and What They’re ...

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   Flour is a catch-all te Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is spinning from all the options.

9. 12 Types of Flour All Bakers Should Know (and What They’re ...

   www.aol.com/12-types-flour-bakers-know-020000546...

   3. Whole Wheat Flour. All flours are made from wheat kernels, which are separated into three components—the endosperm, germ and bran—during the milling process.