Differences between bread flour and plain flour

Types of flour

There are many who when we upload a recipe and say that it has strength flour, you ask us, what kind of flour is strength flour? Does the normal one work? How is one different from the other? Well, the time has come to answer your questions and tell you the differences between a normal or loose flour, and a strength one, because both are different and their use is also different.

La strength flour it is a flour that has more gluten than regular flour. To normal flour is called "loose flour" since not having that amount of gluten, gives the doughs less consistency. The loose flour needs to rise (rest its size so that it increases to double), to make a few donuts, pizzas, loaves of bread, etc. since the yeast needs to eat that gluten to release the gas and the dough to swell.

With strength flour we don't have that problem, the yeast will rise immediately as it does not need to release that gas.

When you go to buy flour, the strength flour you will find is called "strength flour" on its packaging.

So remember:

If you are going to make any confectionery product, uses "strength flour" Thanks to the fact that it is made with durum wheat and with more gluten, it has a greater capacity to absorb liquids and resistance to stretching of the dough. It is perfect for use in dishes that require a large amount of sugar, fat or lipids.

If you are going to prepare a dry pasta or a dough that hardly needs fermentation, use normal flour or also called "Loose flour".

In some recipes it is advisable to mix the different flours to get a more spongy dough. But everything is your choice.

Pastry flour

Another type of flours that we have is called, pastry flour. As its name suggests, it will leave us some of the most delicious desserts and of course, fluffier.

What are the characteristics of pastry flour?

Well, we have already mentioned one. Thanks to her, the desserts, kind cakes will be much fluffier. But it is also that they will be juicier and will even appear with more volume. In addition, the flour itself is much finer, which is why it is also called loose or weak. You have to know that pastry flour has a low proportion of gluten. It is low in protein, since it has approximately 8%.

It is usually bleached, hence it has a lighter hue than other flours. Remember that if you are going to use it, it is best to sift it several times, since this way the lumps will not appear. Many people do not want to buy a package of this flour, because they think they will not use it too much. Well, you can always opt for the well-known Maizena. Without a doubt, this will be a good substitute for baking. In addition to the cakes, you can make cookies and various cakes.

How to make bread flour

strength flour

The force flour, as we explained, is a flour with high levels of protein. It has not been bleached and for this reason, it has more wheat protein. This flour is perfect for making bread or sweet bread as well as brioches.

If you want to make your own strength flour at home, it is very simple. In this way, you avoid having to buy each type of flour. How to make bread flour?

Ingredients:

  • Normal flour for all uses
  • Wheat gluten
  • Hand whisk
  • Sieve

Preparation:

You will have to say how much you need to make your recipe. But you have to know that by each glass of flour, you will add a tablespoon of wheat gluten. You will take the amount of normal flour that the recipe indicates and you will pour it into a bowl. To it, you will add the amount of gluten that we have indicated. With a hand mixer you will mix it well. Now you will have to sift it a couple of times. As simple as that!. Now you can prepare the recipe for that brioche bread that you like so much. 

Go ahead and make these delicious walnut breads made with strong flour:

Whole force flour

Whole force flour

So that we can make all kinds of recipes, the healthiest, we have to know the different products. So, whole wheat strength flour is another of the essentials. As we have mentioned before, it will be perfect for making bread and brioches, but whole. Although it comes from wheat, it must be said that this flour comes from artisan ground wheat and it is for this reason that it usually keeps both its germ and the bran. In the same way, it can be said that it is one of the most nutritious flours. But it is also that the flavor will also be one of its main characteristics. It must be said that it is a bit more complicated to find in stores. So you will have to resort to other places such as the Internet, since there are several websites that have it available on the Internet. Of course, if you don't want to search too much and you need to make whole wheat bread, you can always add a part of normal strength flour and another part such as rye.

What kind of flour is loose flour?

Loose flour

For all those who keep wondering what is the loose flour, we have the answer. Loose flour is what we use for baking. Let's say the most common of all, although it is known as weak or weak. It is the perfect one to add to all those desserts that are much softer than bread. We are talking about the cupcakes, muffins, or cupcakes, for example. They have much lower proportions of gluten protein. So they can be combined with so-called chemical yeasts. The loose flour has been treated so that it can withstand all the sugars that recipes usually contain. In addition, you can also use this type of flour to thicken sauces or to coat food. Its use is more common and that is why you can find it in each and every one of the supermarkets in your area.

We hope to have solved your doubts!


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  1.   MADELEINE said

    In Venezuela it is called LEUDANTE wheat flour to make cakes and they are very fluffy. And the ALL USE wheat flour is for breads, pizzas, etc.

  2.   Jessica Cardenes Ceballos said

    Thanks for the clarification ... I had the same doubt ... but every time I go to buy not all supermarkets are like normal flours or strength flours, but pastry flour, flours for batters, flours for machines ... or even there are only two normal or pastry types and that's when I have the doubt… In that case, what should be done ???

  3.   Mauritius said

    THANK YOU FOR EVERYTHING THAT IS NOT FLOUR AND WHAT IS FLOUR

  4.   enage said

    Formerly there was no such classification, there was flour and flour was used, the normal one, the usual one. It's been a while since I can hardly find recipes without that "strength flour" specification. Very good for those who live in Spain or a country that sells that type of flour. My problem is that I live in Cambodia and that specification does not exist. Can't you just use ordinary flour and make that kind of pastry? Before that didn't exist either and they made that kind of sweets, I don't know, is it really that important?

    1.    Angela Villarejo said

      It is important because of the solidity of the dough, but if there is not, you can use the one you have :)

  5.   Jeans said

    The strength flour is 0000 the one with 4 zeros ?? Jea

  6.   Edgardo said

    Hello. I want to know if the strength flour is what you call BREAD FLOUR?

    1.    ascen jimenez said

      Hi Edgardo:
      Bread flour is the most recommended for making bread. It has an intermediate strength and does not contain as much gluten as what is known as strength flour -which is used to make pastries-.
      I hope I've helped.
      A hug!

  7.   Milk said

    To make bread in a pan, they say that you need all-purpose flour, which one does this mean ???

    1.    ascen jimenez said

      Hi Milk,
      Regular flour is non-strength flour.
      A hug!

  8.   WILLIAM MONTES said

    "... / ... the yeast needs to eat that gluten to release the gas and make the dough swell."
    I see that you do not have clear concepts about yeast, gluten, "gas" and "how dough swells."
    Before writing, you should read a bit on the subject.

    Greetings.

  9.   Sunday said

    Hello I am puzzled by the ingredients to make bread flour if you take into account that a glass contains approx. 100 grams of loose flour and a tablespoon of gluten at least 12 grams, I made these comparisons according to the percentages seen on the internet and Everyone agrees that 2 grams of gluten are needed for every 100 grams of loose flour to transform it into strength flour and if 2 grams of gluten are two “level teaspoons”, why so much difference? Bs As. 5 -7- 2020

  10.   Eloisa said

    I think you are confused and your explanations are confusing. On the one hand they write "So remember: If you are going to make a pastry product, use" force flour "", then they speak of pastry flour as a loose flour with less protein. They are also confused in fermentation, what yeasts ferment are NOT proteins but mainly the sugar that the starch contains. Your explanation that yeasts don't need to blow off the gas with bread flour is nonsense.