We used the two interchangeably—and it didn't go as expected.
How much protein a flour has determines how much structure a baked good will have. For instance,’s higher protein content encourages gluten strength, dough elasticity, and a chewier result. On the other end of the spectrum,And what about the bran and endosperm?
The bran and germ get in the way of gluten formation. This is one of the reasons why whole-wheat flour has a bad reputation for making bread heavy.What happens when you give all-purpose recipes the whole whole-wheat treatment? I tried four different recipes and made each one three times: 1) as written with 100 percent all-purpose, 2) with 50 percent all-purpose and 50 percent whole-wheat, and 3) with 100 percent whole-wheat. All substitutions were determined by weight, not volume.
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