Sometimes different baking recipes asked for different types of flour. Many asked for Bread flour and many asked for All-purpose flour. Find details about the difference between bread flour and all-purpose flour from this article. The comparison video of bread flour VS. all-purpose flour helps a lot to understand the differences.
But the question arises that what are the differences between these two types of flour? Is bread flour is better for making bread? Instead of using all-purpose flour in place of bread flour make your product dense and hard? Don’t worry you will find the answers of all your queries in this article.
Bread flour is also called as “strong flour”. It has a high protein or gluten level proximately from 10%-13%. Bread flour can be bleached or unbleached depending upon the traits of the end result. It is made from hard spring wheat and hard winter wheat and has a diminutively small amount of malted barley wheat and Vitamin C is also integrated.
The barley flour avails in the efficiency of yeast. Other ingredients avails in the increase of elasticity of gluten which makes the gas bubbles to retain in dough and make it rises and bakes good. Bread Flour is utilized in the recipes where gluten expansion is essential such as Pizza dough, bagels, and bread. But if you want end result tender and fluffy then you must evade utilizing bread flour such items include cookies, cakes and pie dough. Bread flour makes a cookie that is chewier in texture and is quite crisp.
It is especially subsidiary as a component in rye, barley, and other commixed-grain breads, where the integrated hoist of the bread flour is obligatory to boost the other grains. Bread flour is invented by African-American inventor Joseph Lee in 1902. It is not easily available in the local market but you can find it in supermarket.
All-purpose flour is also called “plain flour”. Depending upon the region and brand, it can be made from hard or soft wheat and sometimes can be a mixture of two or more. It has a low protein level ranging from 9%-12%. All-purpose flour can be bleached or unbleached. It gives your products a tender and fluffy texture. Cakes are often made with all-purpose flour. It is acceptable for almost all household baking products such as cakes, muffins, pizza, cookies or even a batch of pancake batter. It can be easily available in any supermarket or grocery stores.
Bread Flour VS. All-Purpose Flour
- Bread flour is also called as strong flour whereas All-purpose flour is also called as plain flour.
- It has a high protein level from 10%-13% while All-purpose flour has low protein level ranging from 9%-12%.
- Bread flour is made up of hard winter wheat or hard spring wheat on the other hand All-purpose flour can be made from hard or soft wheat, depending upon the brand and region.
- Products that are made up of bread flour are dense, chewy and crisp whereas the end products of all-purpose flour are fluffy, tender and soft.
- Bread flour is used in the recipe where gluten expansion is necessary. It helps to boost the efficiency of yeast whereas All-purpose flour is used in almost all household baking items.
- It is not easily available in the local market whereas All-purpose flour can be bought from any market or store.