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1.Bread flour is milled primarily for commercial baking use. It has a higher gluten content, which is optimal in making yeast breads.
2.All-purpose flour: This flour is the most widely used of all flours. It is made from a combination of hard and soft wheat, hence the term all-purpose. This type of flour can be used universally for a wide range of baked products ? yeast breads, cakes, cookies and pastries. All-purpose flour has iron, and four B-vitamins (thiamin, niacin, riboflavin and folic acid) added in amounts equal to or exceeding what is present in whole wheat flour.
3.Self-rising flour: This is a type of all-purpose flour that has salt and a leavening agent added. It is commonly used in biscuits and quick breads or even cookies, but is not recommended for yeast breads.
4.*Cake flour: This is a fine-textured, almost silky flour milled from soft wheat and has a low protein content. It is used to make all types of baked goods like cakes, cookies, crackers, quick breads and some types of pastry. Cake flour has a higher percentage of starch and less protein than bread flour, which keeps cakes and pastries tender and delicate.
5.*Pastry flour: This type of flour has properties that fall between all-purpose flour and cake flour. It is usually made from soft wheat for pastry making, but can be used for cookies, cakes, crackers and similarly baked products. It has a slightly higher protein content than cake flour and less starch.
6.Semolina: This is the coarsely ground endosperm of durum wheat. Durum wheat is the hardest variety of the six classes of wheat and has the highest protein content of all wheat. Because of this, it is ideal for making high-quality pasta.
7.Durum flour is a by-product in the production of semolina. It is usually enriched with four B vitamins and iron, and used to make noodles.
Titany answered the question on April 22, 2022 at 05:51