what is the difference between bread flour and all purpuse flour?

Answer 1

http://www.joyofbaking.com/flour.html

Answer 2

The difference between bread flour and AP is the amount of protein that they contain. Bread flour has a higher protein content.
Contrary to everything that you just read, flour does not contain gluten.
What it does contain are two proteins, glutenin and gliadinin that have the POTENTIAL for making gluten.
Therefore the greater the protein content the greater the gluten potential
Gluten is created by adding water to flour and then kneading. The longer one kneads the greater the gluten development.
A classic test for proper gluten development in a lean dough is the window pane test. Take a piece of dough, hold it between your hands and stretch it until you can see light through it. Think of bl;owing a bubble.
Conversely if you want to discourage gluten development , you use a lower protein flour, and knead only as much as needed to form a dough. Biscuits are classic example of this technique.On any biscuit recipe you will see the warning about not over kneading. Fats and eggs also come into the tenderness equation, But that's for another question.

Answer 3

Bread flour has more gluten. Gluten is the protein that makes dough 'sticky', that traps the little bubbles of gas from the yeast that allows bread to rise. Pastry flour (sometimes called cake flour) has low gluten so the cake or pastry will be tender and soft. General purpose flour is somewhere in the middle, a compromise. For a pizza dough I'd say all-purpose flour would be okay.

Answer 4

Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains.

All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour — 11% or 12% vs. 13% or 14%. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped. There are many recipes, however, where the use of bread flour in place of all-purpose will produce a tough, chewy, disappointing result. Cakes, for instance, are often made with all-purpose flour, but would not be nearly as good made with bread flour.

Answer 5

The amount of gluten. Bread flour is high-gluten flour, which is what allows it to rise. All-purpose flour has less gluten, which means it makes better cakes and pastry--you don't want as much gluten to make them.

Answer 6

Bread flour has more glutten which tends to make dough more elastic and chewy. Regular flour is better for things like cookies and cakes which don't need to be elastic or chewy.

Answer 7

bread flour has added GLUTEN, the stuff thst makes bread rise. You CAN use all purpose, but your bread products will be a bit heavier.

Answer 8

They both got it, but, WINTER is better..Give him to prize !!