What types of wheat flours can be used in bread baking?
Wheat flours are the main ingredient in most bread products. Wheat is rich in gluten, a protein that gives dough its elasticity and strength. Select wheat flours for bread baking. When yeast and flour are mixed with liquid and then kneaded or beaten, the gluten forms and stretches to create a network that traps the carbon dioxide bubbles produced by the yeast.1 All-Purpose Flour was developed for the home baker. It is a general all-purpose flour that is useful for cookies, muffins, rolls and some breads. The flour is usually made out of hard red winter wheat and/or soft winter wheat. The flour is usually bleached, malted and enriched.White Bread Flour typically has a higher protein content than all-purpose flour and is capable of producing breads and rolls of excellent quality. Bread flour is usually made with a greater percentage of hard red winter or hard red spring wheat which have higher gluten content and give the bread dough the elastic quality necessary for greater product volum
