They are all nutritious, but some will have more dietary fiber than others. There are no residues remaining in the flour after bleaching. Bleaching originated because of the public demand for a whiter flour. If chlorine gas is used for bleaching, it also affects baking quality by maturing the flour, which is beneficial for cake and pastry flours. A. All-purpose flour is milled from hard wheats or a combination of soft and hard wheats from which the home baker can make a variety of delicious products.
Bread flour is made from hard wheats that are high in protein and gluten.
The increased gluten strength is necessary for excellent yeast breads. Vital wheat gluten can be added to all-purpose flour to achieve similar results. A. Semolina is the coarsely ground endosperm of durum wheat. High in protein, it is used to make the highest quality pasta. It is also used to make couscous - a North African and Latin American dish which is quickly becoming a staple in North America.