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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.
The result is a paler color and lighter, softer texture than unbleached flour. Baking with bleached flour will yield softer results, too, but overall, the two are interchangeable. A Note About ...
All-purpose flour Cassava flour (left) and corn flour (right) in Kinshasa, Democratic Republic of Congo. These flours are basic ingredients for the cuisine of Central Africa. Kinako. Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods.
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 ...
Pastry flour is more finely milled (somewhere between cake flour and all purpose flour), is unbleached, and is between cake flour and all purpose for protein content (around 8% or 9%). Graham flour is all that, plus it's whole wheat (has not had all the bran etc removed). 66.57.60.99 ( talk ) 18:44, 23 March 2012 (UTC) [ reply ]
The result is a paler color and lighter, softer texture than unbleached flour. Baking with bleached flour will yield softer results, too, but overall, the two are interchangeable. A note about ...