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Article: BREAD FLOUR HAS HIGHER PROTEIN CONTENT.(LIFE & LEISURE)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- July 8, 1998
CopyrightCOPYRIGHT 1998 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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DEAR HELOISE: I enjoy reading your column in our paper every day, and I hope you can tell me and the rest of your readers the difference between bread flour and all-purpose flour. -- Mrs. G.J. Makowski, Roswell, N.M. DEAR MRS. G.J.: We took your question to a leading manufacturer of flour and other sources, and here is the information they shared with us.
The difference between bread flour and all-purpose flour is bread flour has a higher protein content than all-purpose flour.
The higher the protein content, the more elastic the dough becomes and the better the volume and texture, making it more manageable, especially for novice bread makers.
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