Flour that does not have a
leavening agent is called plain or
all-purpose flour. It is appropriate
for most bread and pizza bases. Some cookies are also prepared
using this type of flour. Bread
flour is high in gluten protein, with 12.5-14% protein compared
to 10-12% protein in all-purpose
flour. The increased protein binds
to the flour to entrap carbon
dioxide released by the yeast
fermentation process, resulting in
a stronger rise.
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