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The art of baking is the process of transforming flour into good food, from bread to biscuits, cookies to cakes. Flour, which is finely ground wheat or other grains, gives baked goods structure, although various baked goods require various structural supports. Select the appropriate flour for the job at hand, and you’ll go a long way toward successful baking.
Here are some commonly used flours for baking, we sure that these key baking ingredient can be found in most of the local supermarket or baking ingredients shop.
Cake flour is perfect for soft baked products like cakes (of course), but also biscuits, muffins, and scones due to its relative absence of gluten-forming proteins. Cake flour is typically chlorinated, which weakens the gluten proteins even more while also changing the starch of the wheat to boost its ability to absorb more liquid and sugar, ensuring a moist cake.
Bread flour is the strongest of all flours, offering the most structural support, with a protein concentration of 12 to 14 percent. This is crucial for yeasted breads because they need a robust gluten network to hold in the CO2 gas produced during fermentation. The additional protein not only improves volume and makes the crumb chewier, but it also causes the crust to brown more. White, whole wheat, and bleached or unbleached bread flour are all available. Bread flour can typically be replaced with success for unbleached all-purpose flour.
Different amounts of the germ and bran are re-added to whole-wheat flours. Although whole-wheat flour often has a high protein content, the bran and germ inhibit its ability to form gluten, which is one of the reasons whole-wheat flour typically results in heavier, denser baked items.
Flour for All Purpose
All-purpose flour is a staple among staples. It is made from a combination of soft and hard wheat and has a reasonable protein content of between 10 and 12 percent. The most adaptable of all the flours, it can be used to make chewy breads, fluffy biscuits, and flaky pie crusts, though not necessarily for all applications. Both bleached and unbleached all-purpose flour can be used interchangeably, although it is always preferable to match your flour to your recipe.