Posted by
bdi
19 yrs ago
What is the difference between Plain Flour and Bread Flour?
Can they be substituted for each other.
Please support our advertisers:
dss
19 yrs ago
This will do the explaination.
http://www.cookingforengineers.com/article.php?id=63&title=Wheat+Flour
http://www.hormel.com/kitchen/glossary.asp?id=33312&catitemid=
Please support our advertisers:
Bread flour, also called strong flour, produces an elastic dough as it has a high gluten and protein content. Gluten holds the carbon dioxide gas produced during dough fermentation. It is suitable for all yeast cookery, for doughs such as choux and filo pastry, and also puff and flaky pastry.
Plain flour, also called All-Purpose, has less gluten or protein. It is used when the flour is combined with other ingredients and when a short, crumbly texture is required. Use plain flour for baking biscuits, shortcrust pastry and for sauces. You could use plain flour to make bread that tastes ok but it's not going to rise well and will have a crumbly texture.
Please support our advertisers:
You must be logged in to be able to reply.
Login now
Copy Link
Facebook
Gmail
Mail