Various flour-treatment procedures exist to improve the appearance, nutritional content, and baking quality of flour during the milling process. Flour enrichment, for example, adds iron and B vitamins to stave off vitamin deficiencies
yes enriched flour can be substituted for all purpose flour in a cake
Assuming you mean whole grain flour..... Whole Grain flour is better for you than enriched flour. Enriched flour is usually bleached and has additives.
White flour. Enriched flour has had some nutrients added to it, while white flour has been ground and bleached.
Meh, they're really not that much different unless the flour is "100% whole wheat."
pch: Vitamins.
nowhere....ohohohoh
It highly depends on the type of flour, but basically, flour is very rich in carbohydrate. Manufacturers may also add some nutrients into the flour to increase its nutritive value, which is why there is 'high-protein flour' or 'enriched flour' in the market.
whole grain
Flour has very little nutritional value so it is enriched with B vitamins to help meet human nutritional needs.
No matter how much fiber it has it is unhealthy if it has enriched bleached wheat flour, which is almost the same as white flour.
There is no yeast at all in enriched flour. Enriched flour has a few specific nutrients added to replace some of the nutrients lost when the bran and germ are removed from whole wheat to produce white flour. Yeast must be added to enriched flour if it is used to make bread. See the Wikipedia article linked below for additional information.
you should look for "whole grain flour"