Plain all-purpose flour is the most essential and common ingredient found in every household; this is not a luxury but a necessity. All-purpose flour is versatile, and people use it as a general kitchen product. Manufacturers produce it by milling hard and red wheat and sometimes even the blend of hard and soft wheat in an 80:20 ratio. All-purpose flour is suitable for baking any dish like bread, pizzas, cookies, muffins etc. Some people even use it as an ingredient to thicken the gravies and pasta sauces. All-purpose flour is mineral and vitamin-rich.
How is all-purpose flour different from the wheat flour?
People often get confused between the regular wheat flour and the all-purpose flour mainly because of similar uses and name. One can easily find the difference between these two by its touch; all-purpose flour is smoother than wheat flour. All-purpose flour contains a high amount of starch and protein, which makes them very healthy to consume and at the same time, easy to use for every baking purpose. The additional amount of protein in the flour ensure that it will have the ability to form gluten. Unlike regular wheat flour, all-purpose flour does not contain anything other than the whole wheat grains' endosperm.
What makes flour rich in protein?
The type of wheat decides the amount of protein that the all-purpose flour is going to have. Mainly, manufacturers make plain all-purpose wheat from hard wheat or blends of hard and soft flour; it contains about 10-15 % protein in hard wheat, and the mixture of both includes 5-8% protein. All-purpose flour is also rich in other nutrients like calcium, iron, fibre etc. In 100 grams of all-purpose flour there exist 10g protein, 76.6g carbohydrates, 3.3g fibre, 33mg of calcium, a 4.3mg iron, and 133mg potassium.
Buy a healthy all-purpose flour.
While choosing a plain all-purpose flour one must ensure no added preservative like sugar in the product. One should look at the nutrients label for the detailed specification of all nutrients in the flour. The lesser the ingredients in the flour, the safer and healthier it is. Consider stone-ground over others; the grains have less damage and more nutrition. Going for the unbleached all-purpose flour can ensure that the manufacturers didn't use any chemical agents. And lastly, if possible, one must look for a whole grain option; they don't provide good texture and smoothness, but it is still worth it for health reasons.