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

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    You spent months mastering a basic sourdough bread recipe—that’s amazing. Now, you’re ready to branch out with more advanced loaves. But one look at the baking aisle and your head is ...

  4. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    German flour type numbers (Mehltypen) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1600 for wholegrain breads.

  5. White bread - Wikipedia

    en.wikipedia.org/wiki/White_bread

    Graham bread, an early reintroduction of an unbleached bread; Maida flour, a bleached flour typically used to make a white bread in India; Plain loaf; Pullman loaf, bread baked in a lidded pan, responsible for square-shaped slices; Rye bread, a bread that can be darker or neutral in color; Sliced bread, pre-sliced and packaged bread, first sold ...

  6. Bread machine - Wikipedia

    en.wikipedia.org/wiki/Bread_machine

    Bread machine recipes are often somewhat smaller than standard bread recipes, and are sometimes standardized based on the capacity of the machine's pan; most common in the United States market are 1.5 lb/700 g units, and the majority of recipes are written for that capacity; however, 2 lb/900 g units are not uncommon.

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

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  8. Bread Flour vs. All-Purpose Flour: Which Should You Use? - AOL

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    Find out the difference, then start baking! For premium support please call: 800-290-4726 more ways to reach us

  9. Flour bleaching agent - Wikipedia

    en.wikipedia.org/wiki/Flour_bleaching_agent

    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. This improves the final texture of baked goods made to recipes intended for bleached flours. [2]

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