What is the difference between plain flour and wheat flour?

The terms "plain flour" and "wheat flour" are often used interchangeably, but there are subtle differences:

Plain Flour:

* Definition: A general-purpose flour with a low protein content (typically 8-10%).

* Uses: Ideal for cakes, pastries, cookies, biscuits, and other baked goods where a tender crumb is desired.

* Characteristics: Produces a soft and pliable dough that doesn't rise too high.

* Synonyms: All-purpose flour (in the US)

Wheat Flour:

* Definition: A broad term referring to any flour made from wheat. It encompasses various types, including plain flour, whole wheat flour, and strong bread flour.

* Uses: Dependent on the specific type of wheat flour.

* Characteristics: Can range in protein content and gluten development, affecting the texture of baked goods.

Key Differences:

1. Protein Content: Plain flour has a lower protein content than other wheat flours like strong bread flour (which has a higher protein content). This lower protein content makes plain flour ideal for cakes and pastries, where a tender crumb is desired.

2. Gluten Development: Lower protein content in plain flour means less gluten development. Gluten is a protein that provides structure and elasticity to dough. Therefore, plain flour is not suitable for bread making, where high gluten development is crucial for rise.

3. Texture: Plain flour produces a softer and more delicate texture than bread flour. This makes it ideal for cakes and pastries, where a light and airy texture is desired.

In Summary:

* Plain flour is a specific type of wheat flour with low protein content and lower gluten development, making it ideal for delicate baked goods.

* Wheat flour is a broader term encompassing all flour types made from wheat, including plain flour.

It's important to note that the terms "plain flour" and "wheat flour" can vary slightly depending on the region and specific brand. Always check the product label for the protein content and other information.