All-Purpose Flour

Also known as Plain Flour

What is all-purpose flour?

All-purpose flour is a powder made from grinding the wheat kernel. It is a blend of hard and soft
wheat, which provides around 8-11% protein. It has the bran and germ removed, leaving only the
starchy endosperm.

 Bleached flour has been treated with benzoyl peroxide or gaseous nitrogen peroxide.
 White flour is required by the FDA to be enriched with thiamin, riboflavin, niacin, folic
acid, and iron.

Origin
Wheat is produced globally. There is wheat production in the majority of the continental U.S.
The region dictates the variety of wheat grown based on kernel hardness and color. For
example, Kansas primarily produces Hard Red Winter Wheat. The wheat is harvested and
delivered to flour mills to grind into flour.

Function
All-purpose wheat flour is an option for a variety of products, including; cookies, cakes, quick
breads, and pastries. With its moderate protein level it will function in a range of products. This
is not true of a flour designed for a particular product type, i.e., cake flour or high-gluten bread
flour. Bleaching the flour reduces the natural yellow pigmentation of the flour, making it a
brighter white.

Nutrition
Wheat flour is very low in saturated fat, cholesterol, and sodium. When it is enriched, as
required by law in the U.S., it is a good source of folic acid, iron, B vitamins, as well as complex
carbohydrates.

Wheat flour is composed of moisture (12%), protein (10-12%), fat (1%), carbohydrates (75%),
and ash (0.4%). All-purpose is typically around 10% protein but will depend on the supplier’s
current specifications.

Application
All-purpose flour is a good choice for baked goods that require a mid-range protein level.
Biscuits, chemically-leavened pizza dough, waffles, pancakes, breadings, and dusting flour
would all perform well with all-purpose flour. It would be acceptable for use in some cake
products like muffins or pound cake. All-purpose flour is not recommended for high-ratio layer
cakes that need significant volume and a tender crumb. When using all-purpose flour in bread
products, vital wheat gluten should be added at a level of 1-3% based on flour weight.
Is plain flour and all purpose flour the same thing?

Difference between “All purpose Flour” “Plain Flour” and “Self

Raising flour” ... The difference is not great it's only that in the Self-
Raising Flour the is baking powder is already mixed in it ; and in the
AP Flour ( normal maida) you have to mix it yourself. All purpose and Plain
flour are one and same!

Can plain flour be used instead of all purpose flour

The simple answer is yes! However, if you want to be picky about it, you may
get a slightly different result. “All purpose flour” (an American term for a
blend of soft and hard wheats) has a higher percentage of gluten than “plain
flour” (a British term for a flour made from soft wheat)

What is the purpose of all purpose flour?

All-purpose flour is made up of two main components: starch and

protein. But the amount of protein in any given brand of all-purpose
flour varies. That's important because the more protein a flour has, the
greater its ability to form gluten, the network of proteins that gives baked
goods structure.

Where did all purpose flour originate?

The earliest archaeological evidence for wheat seeds crushed between simple
millstones to make flour dates to 6000 BC. The Romans were the first to grind
seeds on cone mills. In 1879, at the beginning of the Industrial Era, the first steam
mill was erected in London.
Does all purpose flour contain baking powder

All purpose flour does not have baking powder in it. Self rising flour has
leavening agents in it. All purpose flour is used for most baking and kitchen
applications. It can be used for breads and pastry as well, but bread flour and
pastry flour will give you better texture for those items.

What does all purpose flour do in baking?

By grinding the endosperm into a fine powder, you get a flour that can be
turned into all- purpose flour or rising flour with the addition of a leavening agent.
It can then be used for a wide variety of cooking and baking purposes.

Is all purpose flour good for health?

According to USDA data, a cup of white, all-purpose, enriched,

bleached flour is a very good source of selenium, riboflavin, niacin, and thiamin. It
is also a good source of copper, iron, phosphorus, and zinc. But there are many
different varieties of flour that you might choose to bake or prepare foods.