Whats The Difference Between All Purpose Flour And Bread Flour
Olivia Luz
It s ideal for chewy or dense baked goods like bagels but it s not great for light and fluffy things like pancakes.
Bread flour has more protein content than all purpose around 11 to 13 which helps with gluten development. Bread flour and all purpose flour have different uses and may or may not be interchanged or substituted depending on what you want to bake. The main difference between bread flour and all purpose flour is a matter of protein. Even though all purpose flour is a good general flour most professional bakers don t use all purpose flour.
All purpose flour is formulated to have a medium gluten content of around 12 percent or so. Bread flour which comes in white and whole wheat varieties has a higher protein content than all purpose. Flour is a generic term used to refer to the powder like substance that is obtained by grinding cereals beans seeds and roots. Can you substitute one for the other.
If you re using all purpose flour in your bread machine and it works for you that s great. Bread flour is a specialized strong type of flour that is ideal for producing lighter chewier bread. Difference between bread flour and all purpose flour bread flour has a higher gluten content than all purpose flour which means it is higher in protein as high as 14 but ranging from 12 7 to 14 on average. All purpose flour has a lower protein content resulting in lighter shorter breads which makes it an ideal flour for cookies cakes and more.
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Bread flour has a higher protein content which leads to more stability form and rise in the dough allowing it to lift and hold shape. According to spoon university all purpose flour has an average protein content of 11 percent while bread flour has an average protein content of 14 percent. It is mostly commonly used for bread hence the name but is also used for chewy cookies pizza crust and more. Note the overlapping areas.
Bread flour has more protein than ap flour somewhere between 11 and 14 percent because it is made from a harder wheat berry. In general all purpose flour has a gluten content of 9 to 12.
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