What are the properties of plain flour?

Properties of Plain Flour:

General Properties:

* Low in protein: Typically contains 7-10% protein, making it "weak" compared to strong flours.

* Fine texture: This allows for a smooth and delicate texture in baked goods.

* All-purpose: Versatile for a variety of baked goods like cakes, cookies, biscuits, and pastries.

* Moderate gluten development: Forms a moderate amount of gluten, which is necessary for structure but not too much to make the baked goods tough.

* Easy to work with: Its low protein content makes it less sticky and easier to knead than stronger flours.

Baking Properties:

* Tender crumb: Produces a delicate crumb with good rise in cakes and cookies.

* Smooth texture: Creates smooth and even textures in pastries and biscuits.

* Even browning: Provides even browning due to its consistent texture.

* Not suitable for bread making: Low protein content results in a weak dough that won't rise properly.

Other Properties:

* Neutral flavor: Has a mild flavor that doesn't interfere with the flavor of other ingredients.

* Available in bleached and unbleached varieties: Bleached flour has a whiter appearance and slightly altered flavor due to the bleaching process.

* Commonly used for thickening sauces: Its ability to absorb liquid makes it a suitable thickener.

Important Note: The protein content of plain flour can vary slightly depending on the brand and region.