What does plain flour do?

Plain flour, also known as all-purpose flour, is a versatile ingredient that forms the foundation for a wide range of baked goods. Here's a breakdown of its key roles:

1. Structure and Texture:

* Gluten Development: Plain flour contains a moderate amount of gluten, a protein that develops when mixed with water. Gluten forms a network that traps air and gives baked goods their structure and chewiness.

* Tenderness: While providing structure, plain flour also creates a tender texture. This balance is crucial for achieving the desired consistency in cakes, cookies, and bread.

* Rise: The gluten network in plain flour allows dough to rise, creating airy bread and fluffy cakes.

2. Versatility:

* Baking: Plain flour is essential for most baked goods, including cakes, cookies, muffins, quick breads, and even some pastries.

* Sauces and Gravies: Plain flour can be used as a thickening agent in sauces and gravies, creating a smooth, velvety texture.

* Other Uses: It can also be used for making batter for fried foods, as well as in some Asian cuisine recipes.

Key Features:

* Protein Content: Plain flour typically contains 10-12% protein, resulting in moderate gluten development.

* Moisture Absorption: The protein content also affects its ability to absorb moisture, contributing to the texture of the final product.

Note:

* Plain flour is not the same as self-raising flour, which contains baking powder for added leavening.

* Some recipes may call for specific types of plain flour, such as cake flour, which has a lower protein content and creates a finer crumb.

In summary, plain flour plays a vital role in baking and cooking, providing structure, tenderness, and versatility. It's a staple ingredient that allows you to create a wide range of delicious creations.