Also known as plain Flour

What is All-purpose Flour?

All-purpose flour is a versatile and general use wheat flour. That is milled from hard red wheat or a mix of hard and also soft wheats, generally 80:20 ratio. As the surname suggests, all-purpose flour is suitable for all types of baked items such together bread, biscuits, pizza, cookies, muffins, etc. That is also used in thickening gravies and also sauces.

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Due to bran removal and loss that nutrients, all purpose flour is commonly enriched v vitamins and minerals.It is obtainable commercially together bleached or unbleached

Origin

Wheat flour is one of the most common food ingredients transparent the world. The accessibility of various wheat varieties has identified the species of baked goods adopted by populations. Millers can create flours to meet commercial bakers’ demands for making cakes, breads, pastries, semolina, all-purpose and also many others.

This form of flour was traditionally occurred in the Southern an ar of the united States and then infect the North. The is made one of two people from:

Commercial production

Several steps are affiliated in creating this flour:

At the end of the millstream, the flour can be bleached utilizing bleaching-maturing agents to type bleached all-purpose flour.Fortification through vitamins (e.g. Thiamine, riboflavin, folic acid) and minerals (iron, calcium) creates bleached fortified flour.

Composition and nutrition

Nutrients in AP flour (/100g):1


Energy367 kcal
Protein10 g
Total lipid0 g
Carbohydrates76.67 g
Fiber3.3 g
Sugars0 g
Calcium33 mg
Iron4.33 mg
Potassium133 mg
Thiamin1 mg
Riboflavin0.33 mg

Function

Functionality of all-purpose flour is figured out by number of factors, such as:2

Ratio of tough wheat: soft wheat and the protein content of the flourBleaching or maturing

Flour the is freshly milled or ‘green’ does not make doughs and bread with proper rheology and also texture. So, there’s the need for aging or bleaching. This step is helpful in state of:

Oxidizing the sulfhydryl teams of the protein, thus improving dough elasticityWhitening the flourImproving the baking characteristics.

Application

All-purpose flour is important for the structure of traditional baked goods such as:

BreadCakes and also muffinsCookiesNoodlesPancake and also pastriesPizza and also pie crusts

It should be provided that cakes make of this kind of flour are frequently not as light or tender as cakes made the end of cake flour. Similarly, bread made with all-purpose flour often tends to be softer than that made of bread flour.

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All-purpose flour can additionally be linked with other varieties of flour such together durum to develop semolina bread, whole wheat flour to create whole wheat bread, or soybeans to produce spaghetti.