+ 2 tbsp flour (either white
All-purpose white flour is primarily a source of carbohydrates and provides moderate protein; enriched varieties are fortified with B vitamins and iron to replace nutrients lost during milling. It contains minimal fiber due to removal of the bran layer.
About
Wheat flour is a fine powder produced by grinding the endosperm of wheat berries (Triticum aestivum and related species), originating from the Fertile Crescent and now cultivated globally. All-purpose white flour, the most common variety, is refined wheat flour with the bran and germ removed, leaving primarily the starchy endosperm. The resulting powder is pale cream to white in color with a mild, slightly sweet flavor. Wheat flour contains approximately 10-14% protein (primarily gluten-forming glutenin and gliadin), carbohydrates, and small amounts of lipids and minerals.
All-purpose flour is typically milled to a medium fineness and often treated with bleach and maltoated barley flour to improve baking properties. Different flour types are classified by protein content and extraction rate: all-purpose flour bridges bread flour (higher protein) and cake flour (lower protein), making it versatile for both yeast-based and chemically-leavened baked goods.
Culinary Uses
White all-purpose flour is fundamental to baking in Western cuisines, serving as the primary structure-building ingredient in breads, cakes, pastries, cookies, and quick breads. It functions as a thickening agent in sauces (roux), gravies, and soups, and is essential for coating foods before frying. In pastry work, it develops gluten networks when hydrated and kneaded, creating elasticity in bread doughs, or is kept minimally mixed to preserve tenderness in biscuits and pie crusts. Beyond baking, flour serves as a binder in forcemeats and meatballs, and as a dusting agent for pasta and dough surfaces.