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All purpose flour is your "baseline" flour--it's wheat that's been dehulled, ground and fortified.
Cake flour is ground finer than all purpose flour. Cakes have a very fine texture you can't really get from all purpose flour, because all-purpose flour's particles are larger.
Bread flour has more gluten in it, which gives you a more substantial bread.
Wiki User
∙ 12y ago
Wiki User
∙ 12y agoAll-purpose flour has no added raising agents while cake flour and bread flour do. Cake flour has baking powder added, that is why it's used for cakes because it already has the raising agent in it so that means you don't have to add it.
Wiki User
∙ 11y agoYes, it has a higher protein content than all-purpose flour and forms a higher gluten content when it is made into a dough. These features mean the dough easily "traps" the air bubbles generate by the yeast whilst retaining a stable structure (i.e it won't suddenly collapse if you have to move the dough whilst it's rising).
Wiki User
∙ 11y agoBread Flour is often a coarser flour, all purpose flour can be used in place of bread flour.
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Is all purpose flour the same as plain flour?
All-purpose flour is the same thing as plain flour. The terms are simply different for different parts of the world. In Australia and the United Kingdom, it is known as plain flour while in the United States and Canada it is known as All-Purpose Flour. This type of flour has a lower amount of gluten protein than bread flour, but more than baking flour so it is balanced and can be used for a wide range of purposes.
Is it ok to use baking flour when making white bread?
"Baking flour" is not a familiar designation. "Bread flour" has more gluten than "all-purpose" flour, and is the best choice for bread, but "all-purpose" flour is perfectly acceptable and should produce a successful bread dough. "Cake flour" has less gluten, and is formulated for cakes and other products where a tender crumb is desired. Breads made with cake flour might not rise properly.
Why is the flour different in bread than scones?
i dont know maybe scones arnt even bread
How can you divert all purpose flour into a cake flour?
All purpose flour cannot be converted into cake flour. They are two different types of flour that are milled (ground) differently from different types of wheat. Cake flour is lighter, finer and has less gluten than all-purpose flour.
A fine powder when making cakes?
cake flour, it is ground finer than all-purpose flour, which is a little finer than bread flour. Meal or farina,(for gruel or porridge) is the coarsest grind.
Explain how bread flour wolud make a tougher pastry?
Bread flour has a higher percentage of gluten than all-purpose flour or pastry flour. Gluten is a protein molecule that forms a sort of network in dough that is desirable to make bread chewy. But pastry is suppose to be tender or flaky, not chewy or tough. So bread flour is not a good choice for making pastry.
What is the difference in bread flour and plain flour?
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.
How much gluten is in wheat bread?
Cake flour has less gluten than bread flour, but it does contain a significant amount of gluten. While these estimates should not be taken as authoritative, cake flour contains roughly 6 - 8% protein (gluten) compared to about 11% in all-purpose flour, and about 14% in bread flour.
What is hard flour?
Wheat flour is rated as hard or soft depending on the gluten content. If your recipe calls for hard flour, you should use what is called "bread flour". It is much higher in gluten than all-purpose flour.
Can you use bread flour in other recipes?
Yes, but depending on what you are making, the finished texture may be a little coarser than if it were made with all purpose flour. Don't, however, try to bake a cake with bread flower.
Substitute corn starch for flour?
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.
Is there a difference between baking flour and plain flour?
Plain flour is most likely all purpose flour. It will work just fine for bread, but bread flour is specifically blended for bread making. It has more gluten which is what forms the bubbles in bread and helps it rise better. Plain flour is milled, blended and produced slightly differently than that for bread flour. Bread flour is much more of a stronger flour, whilst plain white flour is not. Both flours (whilst bread flour being the best to use for bread), need raising agents, since the flours are heavy. The most commonly used agent is yeast, in small amounts depending on size of loaf. Better results are achieved with using bread flour. So if you want to make bread then best use bread flour for better results and much tastier well balanced bread.
