What is raw material of all purpose flour?
The raw material for all-purpose flour is wheat.
More specifically, it's made from the endosperm of the wheat kernel, which is the starchy part. The endosperm is ground into a fine powder to create flour.
However, the exact type of wheat used can vary depending on the brand and region. Some common types include:
* Hard red wheat: This type has a higher protein content and is typically used for breads.
* Soft red wheat: This type has a lower protein content and is often used for cakes and pastries.
* Hard white wheat: This type has a high protein content and is used for both bread and pastries.
* Soft white wheat: This type has a lower protein content and is used for cakes and pastries.
So, while all-purpose flour is made from wheat, the specific type of wheat used can affect its gluten content and baking properties.
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