Thread: "bread flour"
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Graham
 
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Default "bread flour"


"SCUBApix" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
> > I don't know if this is true or not, but I've heard that bread flour has
> > added to it, citric acid (vitamin c) powder to make it bread flour.
> >
> > I tried adding the teeniest pinch of citric acid to my all-purpose flour

> for
> > a pizza crust, instead of using bread flour which seems to make it a

> little
> > too bubbly for my tastes. The addition of the citric acid did change

my
> > crust.
> >
> > Big imagination?
> > Dee
> >

> It may change the texture of the dough but you did NOT make bread flour

out
> of All Purpose flour. The difference between bread flour and all purpose
> flour is the protein content. Bread flour has more. However, I don't know

of
> any 'official' value that allows one to call flour bread flour. Most bread
> flour I believe is in the 14-16% protien range while All Purpose flour is

in
> the 9-11% range. However, I believe some flours are in the 12% and are

used
> for either flour.
>


Furthermore, ASCORBIC not citric acid is vitamin C. Minute amounts are
added in the "dough conditioners" to aid the yeasty-beasties to breed but
they don't turn an AP flour into a bread flour.
Graham