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yes enriched flour can be substituted for all purpose flour in a cake
All flour is unsifted until you sift it. Al purpose included.
It will be a little lighter in consistency and raise just a little bit more, but neither will be a problem.
Yes. All-purpose flour and unbleached flour are usually the same thing. Just be sure that the package doesn't say something like 'self rising', 'bread flour', or 'cake flour' - those ARE NOT all-purpose flour.
It is bread flour.
High gluten flour (or bread flour) increases the elasticity of dough, producing a lighter and chewier bread. In bagels, high gluten flour is recommended but all-purpose flour may be substituted. Malt syrup acts as a flavor enhancer.
Besan flour, also known as gram or chick pea flour, can be substituted for all purpose flour. Besan has a stronger taste, and is slightly heavier.
Numerous other types of wheat flour may be substituted for all purpose flour, particularly cake flour, unbleached flour and bread flour. Self-rising flour may be substituted for all purpose flour if the amounts of baking powder, baking soda and salt are adjusted. Bread flour contains higher amounts of protein than cake flour. This is because high protein content helps to keep bread dough from falling, but is less desirable for cakes because it tends to add a degree of toughness. All-purpose flour has protein levels that fall somewhere between the two, resulting in a compromise that will work for cakes or bread, but not optimally for either. So if you are making a substitution for all-purpose flour, use bread flour for bread and cake flour for cakes, pastries, etc.
In general, yes.
In most cases plain flour is identical to all-purpose flour. All-purpose flour may be used to bake bread or pastries, whereas pastry flour has a low percentage of gluten and bread flour has a high percentage of gluten. Plain, or all-purpose flour has a medium percentage of gluten.
not same
yes Bread flour only varies from all purpose flour based on protein content. This causes a slightly heavier dough. It can still be used for any product asking for all purpose flour, but you may notice a slight difference in texture. To see more detail about the difference between many types of flour (including all purpose and bread) check out the link below. http://www.recipezaar.com/library/getentry.zsp?id=64