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What is the difference in
all-purpose, self-rising and bread flour?
Q: I have just gotten my first bread maker and I was
trying to locate some good recipes, especially egg bread, but
as I read many of them, they called for "bread flour".
What's the difference between all purpose or self rising flour
and this kind? Thanks
A: All-purpose flour (also known as plain flour in
many countries) is the most common called for flour in recipes.
It is a blend of hard and soft wheat.
Self-rising flour, sometimes
referred to as phosphated flour, is a low-protein flour with
salt and leavening already added. 1 cup of self-rising flour
contains 1 teaspoon of baking powder and 1/2 teaspoon of salt.
It can be used instead of all-purpose flour in a recipe by reducing
the salt and baking powder according to these proportions.
Bread flour is unbleached white
flour made from hard, high-protein wheats. It has more gluten
strength and protein content than all-purpose flour and absorbs
more water. It also contains a small amount of malted barley
flour (to improve yeast activity) and vitamin C or potassium
bromate (to increase the gluten's elasticity and the dough's
gas retention). It is an ideal flour for yeast breads.
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