Difference Between Regular Flour and Bread Flour
Regular Flour vs Bread Flour
Regular and bread flour are two types of flour, specifically two types of wheat flour. There are slight differences between the two flours, mostly on the merits of the composition/ingredients and their respective uses.
Regular flour is also known as plain flour or all-purpose flour. It is flour made from combining low and high-gluten wheat. As flour, it has less protein (11-12 per cent) and, in consequence, a low gluten content. It has no additives or extra ingredients. All-purpose flour is used for a variety of bread products like cookies, quick breads, biscuits, cakes, and other hard breads. Due to the wide range of bread products that can be made from this flour, it is the most commonly used and a staple in many retail stores. It is also cheaper in price.
All-purpose flour can be classified as bleached or an unbleached type. This type of flour can have a long shelf life when stored in tightly sealed containers. It can last for eight months in a cool and dry cabinet storage or up to a year if placed in a refrigerator.
On the other hand, bread flour is another type of flour used in making bread products. Unlike the regular flour, bread flour has a high protein (13-14 per cent) and gluten content. The high protein and gluten content contributes to the chewiness and toughness of the finished bread product. In addition, it is designed to support yeast action and develop dough elasticity. Yeast in this type of flour is rises well. Another big contribution is the ability of the bread to have a fuller and more defined shape and structure compared to other products made by other types of flour.
Aside from the actual flour made from the hard winter wheat, bread flour has traces of vitamin C, potassium bromide, and malted barley flour to help the yeast work, improve the bread texture, and quicken the bread-making process.
Bread flour is usually used for pizza crusts, bread, and other yeast-risen goods.
The storage of bread flour can be in cabinets or refrigerators. The flour should be in a tightly-sealed container for longer shelf life. In cabinets, bread flour can last up to several months, while in a refrigerator it can last up to a year.
1.Bread flour and regular flour are two types of wheat flour. Both flours are used by many people in making many varieties of bread products.
2.The main differences between the two types of flour are the flour ingredients, composition, classification, and uses. Both flours are blended products and can be stored in similar places (cabinets and refrigerator using the same procedure and materials).
3.In terms of composition or ingredients, regular flour has no additives while bread flour has additives of malted barley flour and vitamin C.
4.Since regular flour has no additives, it can be substituted in recipes requiring bread flour. The addition and careful proportion of ingredients is the key. Meanwhile, bread flour cannot be substituted for regular flour since the additives are already incorporated.
5.Bread flour is made from hard winter wheat while regular flour is made from a mix of summer and winter wheat.
6.The protein and gluten composition of both flours also differ. Bread flour has a higher protein and gluten content (13-14 per cent) that makes it a “tougher flour.” On the other hand, regular flour has a lower protein and gluten content (11-12 per cent). This characterizes regular flour as a “softer flour.”
7.Regular flour can be unbleached or bleached. Bread flour is almost always unbleached.
8.Regular flour is a popular type of flour, easily accessible, and priced low. These things are not true when it comes to bread flour which usually has a higher price and not always available for home cooking.
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