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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.
How to Substitute All-Purpose Flour for Bread Flour Stefania Pelfini, La Waziya Photography/Getty Images For a basically seamless bread flour substitution, just swap in all-purpose flour 1:1.
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.
The kinds of flour used in cooking include all-purpose flour (known as plain outside North America), self-rising flour, and cake flour (including bleached flour). The higher the protein content the harder and stronger the flour, and the more it will produce crispy or chewy breads.
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.
Enriched flour is flour with specific nutrients added to it. These nutrients include iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product.
The inclusion of more bran and intact wheatgerm in the flour means that it is often credited with significant health benefits. [ 3 ] In the US, flour only has to "pass between stones" once during its manufacture to be regarded as stoneground, and it has been claimed that a significant proportion of flour sold as stoneground in the US has not ...
Basic white flour, which is also known as all-purpose flour and is derived from wheat, has more competition than ever at the grocery store. Alternative flours are gaining popularity, including ...
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