15.all-purpose flour. It can be used for making roti and parathas and this gives a much softer result than the traditional atta flour, but it … Bread Flour. Most other all purpose flours, in the US are lower in protein. All-purpose flour is formulated to have a medium gluten content of around 12 percent or so. Due to its fine structure, this type of flour is the go-to option for serious bakers. Maida is a softer general purpose flour (sometimes called 'all purpose flour') and is a highly refined flour. This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. Maida or refined flour is made from just the endosperm of whole wheat grains. At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it can generally be substituted for all-purpose, and vice versa. Atta from these flours is low in carbohydrate content that makes it effective to maintain blood sugar levels. Atta or wheat flour is a basic, milled flour made from whole wheat grains. Pastry flour has a protein content of around 7-8%. Some bread flours are even lower, some higher, some similar. It’s a combination of the germ, endosperm and bran of wheat grains. As the name suggests, maida or all-purpose flour is highly refined. Pastry flour is designed to produce tender pastries than all-purpose flour. Even though all-purpose flour is a good general flour, most professional bakers don't use all-purpose flour. Moreover, is bread flour the same as whole wheat flour? If you don’t like regular brown whole wheat, then try this. It’s lighter in color and has a lighter flavor, too. All purpose flour is made from hard or soft wheat flour and is a blend of various types of wheat grains having different protien strengths, and is also generally enriched with vitamins and minerals. Atta, cracked wheatlapsi fada and semolina sooji are all high-fibre, and are sources of both healthy carbs and fats. All-purpose flour can be bought both bleached and unbleached. Many recipes specify KA all purpose flour, which is 11.7% protein. If it is hard white wheat this might explain the color, as ground white wheat doesn't look that much darker than all-purpose flour. It’s not bleached out either. "While bleaching creates a softer texture, it … It's called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten. The main difference between bread flour and all-purpose flour is a matter of protein.Bread flour, which comes in white and whole wheat varieties, has a higher protein content than all-purpose, usually 11-13%. So again, many recipe developers know the key to their results being faithfully reproduced often is the use the same, or very similar flour. O'Donnell and Lombardi always recommend unbleached flour when cooking at home. All-purpose flour is whole grain, even though you wouldn’t think so. All-Purpose Flour . 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