Bread flour has a higher gluten content than all-purpose (or cake) flour. Gluten is what creates structure in wheat flour and while all wheat flours contain gluten, the higher percentage of gluten in bread flour will create a more rigid structure, lending to a chewier, tougher crumb and texture.
Bread flour has a higher protein content and sometimes also added enzymes to improve leavening.
it is used in bread to keep it from sticking and to help the dough rise
You use flour so that there is some texture in there! you wouldn't want a massive sloppy cake!! .. hope this helps :)
Plain flour has a lower gluten content than high grade or bread flour so is less suitable for bread. Some bread flours may also have additives to improve the bread texture or to quicken the bread making process.
Superfine flour should not be used in place of bread flour. Bread flour is made from "hard" wheat that has been bred to have the high gluten content that makes proper bread.
Strong flour is used for bread making to create a frame and not let it collapse.
Bread(flour), or B(f)
The recipe for whole wheat bread requires 3 cups of bread flour, and 1 cup of whole wheat flour, making the ratio of whole wheat flour to total flour used to be 1:4.
Windmills grind grain such as wheat into flour, the flour is used by a bakery to make bread.
Yes, the results may be slightly different, but the bread will be good.
Bread and dough.
Wheat flour i guess
There is no difference between "flour for making bread" and "flour to make bread." Both phrases refer to the same thing: bread flour.
No, the coloring comes from the type of flour used, and also the amount of time it is baked. Bleached or all-purpose flour is used in white bread.
I need two cups of bread flour. I have ap flour and cream of tartar though. How do I make bread flour from what I have?