cat lover
10-11-2006, 07:12 AM
White flour is the finely ground endosperm of the wheat kernel.
All purpose flour is white flour milled from hard wheats or a blend of hard and soft wheats. It gives the best results for many kinds of products, including some yeast breads, quick breads, cakes, cookies, pastries and noodles. All purpose flour is usually enriched and may be bleached or unbleached. Bleaching will not affect nutrient value. Different brands will vary in performance. Protein varies from 8 to 11 percent.
Bread flour is white flour that is a blend of hard, high protein wheats and has greater gluten strength and protein content than all purpose flour. Unbleached and in some cases conditioned with ascorbic acid, bread flour is milled primarily for commercial bakers, but is available at most grocery stores. Protein varies from 12 to 14 percent.
Cake flour is fine textured, silky flour milled from soft wheats with low protein content. It is used to make cakes, cookies, crackers, quick breads and some types of pastry. Cake flour has a greater percentage of starch and less protein, which keeps cakes and pastries tender and delicate. Protein varies from 7 to 9 percent.
Self rising flour, also referred to as phosphated flour, is a convenience product made be adding salt and leavening to all purpose flour. It is commonly used in biscuits and quick breads, but is not recommended for yeast breads. One cup of self rising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Self rising can be substituted for all purpose flour by reducing salt and baking powder according to these proportions.
Pastry flour has properties intermediate between those of all purpose and cake flours. It is usually milled from soft wheat for pastry making, but can be used for cookies, cakes, crackers and similar products. It differs from hard wheat flour in that it has a finer texture and lighter consistency. Protein varies from 8 to 9 percent.
Semolina is the coarsely ground endosperm of durum, a hard spring wheat with a high gluten content and golden color. It is hard, granular and resembles sugar. Semolina is usually enriched and is used to make couscous and pasta products such as spaghetti, vermicelli, macaroni and lasagna noodles. Except for some specialty products, breads are seldom made with semolina.
Information from the Wheat Foods Council
All purpose flour is white flour milled from hard wheats or a blend of hard and soft wheats. It gives the best results for many kinds of products, including some yeast breads, quick breads, cakes, cookies, pastries and noodles. All purpose flour is usually enriched and may be bleached or unbleached. Bleaching will not affect nutrient value. Different brands will vary in performance. Protein varies from 8 to 11 percent.
Bread flour is white flour that is a blend of hard, high protein wheats and has greater gluten strength and protein content than all purpose flour. Unbleached and in some cases conditioned with ascorbic acid, bread flour is milled primarily for commercial bakers, but is available at most grocery stores. Protein varies from 12 to 14 percent.
Cake flour is fine textured, silky flour milled from soft wheats with low protein content. It is used to make cakes, cookies, crackers, quick breads and some types of pastry. Cake flour has a greater percentage of starch and less protein, which keeps cakes and pastries tender and delicate. Protein varies from 7 to 9 percent.
Self rising flour, also referred to as phosphated flour, is a convenience product made be adding salt and leavening to all purpose flour. It is commonly used in biscuits and quick breads, but is not recommended for yeast breads. One cup of self rising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Self rising can be substituted for all purpose flour by reducing salt and baking powder according to these proportions.
Pastry flour has properties intermediate between those of all purpose and cake flours. It is usually milled from soft wheat for pastry making, but can be used for cookies, cakes, crackers and similar products. It differs from hard wheat flour in that it has a finer texture and lighter consistency. Protein varies from 8 to 9 percent.
Semolina is the coarsely ground endosperm of durum, a hard spring wheat with a high gluten content and golden color. It is hard, granular and resembles sugar. Semolina is usually enriched and is used to make couscous and pasta products such as spaghetti, vermicelli, macaroni and lasagna noodles. Except for some specialty products, breads are seldom made with semolina.
Information from the Wheat Foods Council