Whole wheat flour is just that, wheat that is ground into flour with nothing removed. White flour is just the middle part of the wheat kernel without the bran or wheat germ. Enriched flour has vitamins added to it to make up for the bran and wheat germ. Refined could mean any of these other than whole wheat.
whole grain
All purpose flour is the general, common flour that can be used in most any type of recipe. It is of an average grain size and texture. Enriched flour means it has been fortified with color or nutrients.
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.
No, gluten free pasta is made of corn flour and/or rice flour neither of which contain gluten instead of the durum wheat flour and?or semolina wheat flour both of which contain gluten (present in all wheat based products).
Flour does not contain a leavening agent, which would cause it to rise upon baking. Some common leavening agents are yeast, baking soda and baking powder which must be added to the flour. "Self-rising" flour does containg leavening.
It is not the bread that is refined but the flour that the bread is made with - thus a sourdough bread can be made with unrefined flour or refined flour.
Meh, they're really not that much different unless the flour is "100% whole wheat."
pch: Vitamins.
Flour oftentimes goes through a process known as bleaching. This makes the white baking flour most people are accustomed to and which they like to use in baking; however, while this makes the flour more suitable to common baked goods, it also strips much of the nutritional value from the flour. Vitamins are sometimes added to this flour making it 'enriched' white flour. By not doing the bleaching process, you retain the whole wheat aspect of the flour, making it healthier and heartier, and don't necessarily need to 'enrich' the flour.
nowhere....ohohohoh