Bread Flour
Description
Bread flour is a high-protein flour that is specifically designed for yeast-leavened bread baking. It typically contains between 12% to 14% protein, which is higher than all-purpose flour. This high protein content is essential for developing gluten, which gives bread its structure and elasticity. In recipes, bread flour is often measured in cups (US) or grams (EU/UK), with one cup of bread flour weighing approximately 120-125 grams. For larger batches, it may be measured in ounces (US) or kilograms (EU/UK), where 1 ounce is about 28 grams and 1 kilogram is 1000 grams.
Common uses
Bread flour is most commonly used in the preparation of yeast-leavened bread products, including artisan loaves, baguettes, rolls, pizza dough, and more.
Nutritional value
Calories
Approximately 100 grams of bread flour contains about 360 kcal (American)/1505 kJ (European).
Protein
Bread flour contains about 10 to 13 grams of protein per 100 grams.
Fat
There is roughly 1 gram of fat per 100 grams of bread flour.
Carbohydrates
Carbohydrates are present at about 76 grams per 100 grams of bread flour.
Vitamins
Bread flour is generally not a significant source of vitamins, though some brands may be enriched with B vitamins.
Minerals
It contains minerals like selenium, iron, and magnesium in varying amounts.
Health benefits
Due to its high protein content, bread flour can contribute to muscle maintenance and growth. The carbohydrates present also provide a source of energy for daily activities.
Potential risks
Overconsumption of bread flour products can lead to weight gain. Those with gluten intolerance or celiac disease should avoid bread flour due to its high gluten content.
Common recipes
Bread flour is used in a wide array of recipes including sourdough bread, pizza dough, dinner rolls, and pretzels.
Cooking methods
Common cooking methods include baking, steaming, and frying.
Pairing with other ingredients
Bread flour pairs well with yeast, water, salt, and sometimes sweeteners and fats to enhance flavor and texture in breads.
Summary
Bread flour is a versatile and high-protein flour ideal for baking a variety of bread products. It provides structure and chewiness to baked goods and is a key ingredient in many staple recipes around the world. While it is a source of energy and protein, it should be consumed in moderation, especially by those with gluten-related disorders.