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

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

    Whole wheat flour has a protein content around 14 percent, but it doesn’t form gluten as readily as white flour. That means if you want to bake with whole wheat, it’s best to swap for no more ...

  4. Unifine mill - Wikipedia

    en.wikipedia.org/wiki/Unifine_mill

    A second Unifine Mill began operation under the label Flour Girls in the late 1970s directed and funded by individuals that participated in the research and development of the mills at the college. The flour produced was used by home bakers to make light, whole wheat bread without the dense texture of breads made from traditional whole wheat ...

  5. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. ... White whole wheat: Wholemeal: 1600: 150:

  6. 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 ...

  7. The 5 healthiest flours to use instead of all-purpose white ...

    www.aol.com/news/healthiest-flour-cook-dietitian...

    In fact, whole grain flour has up to five times more antioxidant and mineral levels than white flour. Whole wheat is a good source of fiber, a nutrient that up to 95% of people do not get enough ...

  8. Wheat flour - Wikipedia

    en.wikipedia.org/wiki/Wheat_flour

    Its protein content ranges between 9% and 10%. It is available as a white flour, a whole-wheat flour, or a white flour with the germ retained but not the bran. It is suitable for pie pastry and tarts, some cookies, muffins, biscuits and other quick breads. Flour is shaken through a sieve to reduce the amount of lumps for cooking pastry. [3]

  9. This Is the Difference Between Bread Flour vs. All-Purpose Flour

    www.aol.com/lifestyle/difference-between-bread...

    The post This Is the Difference Between Bread Flour vs. All-Purpose Flour appeared first on Reader's Digest. We're breaking down exactly when and how to use bread flour vs. all-purpose flour.