{"id":436,"date":"2025-03-21T20:55:21","date_gmt":"2025-03-21T20:55:21","guid":{"rendered":"https:\/\/kidneydiseaseclinic.net\/lina\/?page_id=436"},"modified":"2025-03-21T21:10:42","modified_gmt":"2025-03-21T21:10:42","slug":"types-of-flour","status":"publish","type":"page","link":"https:\/\/kidneydiseaseclinic.net\/lina\/types-of-flour\/","title":{"rendered":"Types of Flour"},"content":{"rendered":"\n

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Different types of wheat contain varying levels of protein, and when milled make ideal flours for different baking purposes. Soft wheat has less protein and makes the best pastries and cakes, while hard wheat has more protein and is perfect for producing yeasted bread<\/p>\n\n\n\n

The more protein in the flour, the stronger the gluten production. Gluten forms when the dough or batter is stirred or kneaded. Gluten helps create elasticity and stretch to form air bubbles, which are desired in yeasted bread. Less protein means less gluten formation and a more delicate and tender crumb, which is ideal for pastries. If you\u2019re still wondering what baking flour is, the simple answer is that all of the flours we outline below are baking flours. Each has its own purpose and can help you achieve the desired results of recipes that require gluten.<\/p>\n\n\n\n

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Professional bakers understand that the type of flour used can make all the difference in the quality and taste of the final product. They will typically use a few different types of hard and soft wheat flour to achieve the desired texture, flavor and appearance of their baked goods.<\/p>\n\n\n\n

The type of flour and the percentage of wheat associated with that flour is very important, as hard and soft wheats have different protein percentages that can impact the softness, crispness and chewiness of a recipe. Professional bakes understand that achieving a consistent product is much more likely if you use the same type of flour each time for a particular recipe. Depending on the dish, these typically include all-purpose flour, cake flour, pastry flour, self-rising flour and bread flour.<\/p>\n\n\n\n

Bleached vs. Unbleached Flour<\/h2>\n\n\n\n

Flour labeled \u201cbleached\u201d has been treated with chemicals to age it quickly, making it a softer, finer grain. Aged naturally, unbleached flour is off-white and has a slightly coarser grain. Both tend to refer to all-purpose flour and can be used interchangeably.<\/p>\n\n\n\n

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13 Different Kinds of Flour <\/h2>\n\n\n\n

For our purposes, this article will describe gluten flours and why they\u2019re used for a variety of baking applications, including desserts, bread, pastries and more. You can explore details about grain- and gluten-free options in this article.<\/p>\n\n\n\n

1. All-Purpose Flour<\/h3>\n\n\n\n

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This pantry essential is a versatile flour that works well for many types of baking and is shelf-stable. Recipes that only call for \u201cflour\u201d can be made with all-purpose. A blend of hard and soft wheat, this flour has a medium protein content of 10-13 percent. This \u201cjust right\u201d amount of protein makes all-purpose flour a good choice for many baking projects.<\/p>\n\n\n\n

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Usages<\/strong><\/p>\n\n\n\n

You might still be confused about when to use wheat flour vs. all-purpose flour, so let\u2019s clarify that all-purpose flour is wheat flour. It\u2019s simply had parts of the wheat grain milled out so it\u2019s soft and has a medium percentage of protein, making it ideal for these baking applications:<\/p>\n\n\n\n