What is the Difference between Bread Flour and All Purpose Flour
Flour is the basic food ingredient, which we use in making bread, pizza and many other food products. However, experts differentiate flour in different types, like bread flour, pastry flour and all purpose flour. They all are different from one and other and gives us different results.
Bread Flour
Bread flour has high percentage of protein. It is hard flour and when we bake it, result is thick crust, which has chewy texture. Higher protein content helps in the formation of more gluten in the dough. Its reaction with yeast is very good, that is the reason we use it to make bread, pizza, rolls and other baked products, which have yeast as an ingredient.
All Purpose flour
All purpose flour has low percentage of proteins. It is used in making products like cakes, which has baking powder as rising agent. Percentage of gluten in this flour is around 10%. As the name suggests, we can use it in making almost all products, but results will be affected. For instance, if we use it in making bread, the loaf of bread will be flat and will not rise.
Bread flour vs All purpose flour
We get these flours from different verities of wheat; Bread flour has higher protein percentage, while all purpose flour has low protein content. Bread flour has high gluten and all purpose flour has low percentage of this content. Dough made from bread flour will be chewy and it will result in thick crust, so we use to make bread and pizza. All purpose flour is used to make cakes and other similar products. Bread flour has good reaction with yeast and produce good results, but all purpose flour has poor reaction with yeast. We can substitute both flours with one and other, but results will not be desirable.
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