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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.
Bleached vs. Unbleached: Bleached flour is softened and whitened through chemicals, making it ideal for tender baked goods like cakes and cookies. It creates a fine, delicate texture but loses ...
For white flours, only the endosperm is milled, but with whole wheat flour, some of the germ and bran is added back in, which gives it a nutty flavor and dense texture (plus fiber, minerals and ...
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.
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 ...
To produce refined (white) wheat flour, [4] grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency.This softens the starchy "endosperm" portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as white flour.
Unbleached, unbromated flour contains more micro-organisms than more processed flours. Bran-containing (wholemeal) flour provides the greatest variety of organisms and additional minerals, though some cultures use an initial mixture of white flour and rye or whole wheat flour or "seed" the culture using unwashed organic grapes (for the wild ...
Cake flours in particular are nearly always chlorinated. There is at least one flour labeled "unbleached cake flour blend" (marketed by King Arthur) that is not bleached, but the protein content is much higher than typical cake flour at about 9.4% protein (cake flour is usually around 6% give or take a couple).