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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. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5–11.5% [17] (10–12% from second source [18]) 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 ...

  4. 12 Types of Flour All Bakers Should Know (and What They’re ...

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    1. All-Purpose Flour. This type of flour is likely already a staple in your kitchen, thanks to its versatility. It’s milled from a combination of soft and hard wheat and has a protein content of ...

  5. International English food terms - Wikipedia

    en.wikipedia.org/wiki/International_English_food...

    bread flour: bread flour strong flour bread flour all-purpose flour all-purpose flour plain flour plain flour self-rising flour: self-rising flour self-raising flour self-raising flour cornstarch or corn starch cornstarch corn flour cornflour golden raisins: sultana raisins sultanas: sultanas corn syrup or Karo R syrup corn syrup: corn syrup ...

  6. Wheat flour - Wikipedia

    en.wikipedia.org/wiki/Wheat_flour

    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.

  7. 12 Types of Flour All Bakers Should Know (and What They’re ...

    www.aol.com/12-types-flour-bakers-know-171600229...

    Self-rising flour is just finely milled flour with added leavener—specifically, baking powder and salt. It’s milled from soft wheat and has a protein content of approximately 9 percent.

  8. Kneading - Wikipedia

    en.wikipedia.org/wiki/Kneading

    Kneading's importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. [2] (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The ...

  9. We Baked Cookies With 10 Different All-Purpose Flours ... - AOL

    www.aol.com/lifestyle/baked-cookies-10-different...

    In addition to its all-purpose flour, Bob’s Red Mill offers excellent specialty flours, including options for pastry and bread, many of which are available at a wide range of grocery stores. 3 ...

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