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

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

   Coarse flour often creates more chew and structure. Bleached vs. Unbleached: Bleached flour is softened and whitened through chemicals, making it ideal for tender baked goods like cakes and ...

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

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

   Buy it: King Arthur Baking Company Unbleached All-Purpose Flour. 2. ... But unlike regular whole wheat flour, spelt flour is lower in protein and behaves similarly to all-purpose flour (but with a ...

5. 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 ...

6. 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 ...

7. 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 ...