Bread Flour vs Flour: Calories & Nutrition Showdown
Bread flour vs Fluor
Nutrition Facts
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Bread Flour vs Fluor 100g Compare
per 100g | Bread flour | Flour |
---|---|---|
Calories | 363 | 364 |
Carbohydrates | 72.8 g | 76.31 g |
Fat | 1.65 g | 0.98 g |
Protein | 14.3 g | 10.33 g |
Water | 10.7 g | 11.92 g |
Calcium | 19 mg | 15 mg |
Iron | 5.55 mg | 1.17 mg |
Magnessium | 35.9 mg | 22 mg |
Potassium | 127 mg | 107 mg |
Sodium | 3 mg | 2 mg |
Vitaminium B1 (Thiamine) | 0.953 mg | 0.12 mg |
Vitaminium B2 (riboflavin) | 0.436 mg | 0.04 mg |
Vitaminium B3 (Niacin) | 6.56 mg | 1.25 mg |
Vitaminium B6 | 0.079 mg | 0.044 mg |
Discover the Differences: Bread Flour vs. Flour
When it comes to baking, choosing the right type of flour can make all the difference in your culinary creations. While the world of flour might seem straightforward at first glance, there's more to it than meets the eye. Among the various types, bread flour and all-purpose flour (commonly referred to simply as "flour") are two staples in the kitchen. But what sets them apart, and how do their nutritional profiles compare? Let's sift through the details and uncover some interesting facts about these two types of flour.
The Unique Qualities of Bread Flour
Bread flour is the secret weapon behind many bakery-quality loaves. What makes it so special? Its higher protein content. This isn't just a minor detail—it's the key to the chewy texture and robust structure of artisan breads. The protein in bread flour interacts with water to form gluten, providing the elasticity and strength dough needs to trap gases during fermentation. This results in a well-risen loaf with a hearty crumb. With a protein content that can range from 12% to 14%, bread flour is the go-to choice for bread bakers seeking that perfect rise and texture.
Understanding All-Purpose Flour
On the other side of the baking spectrum is all-purpose flour, the versatile hero in the kitchen. Its name says it all—suitable for all purposes, from baking cookies and cakes to thickening sauces. With a protein content typically between 8% and 11%, all-purpose flour strikes a balance between soft and hard flours, making it a jack-of-all-trades in the culinary world. Its moderate protein level means it can produce tender cakes while still being strong enough for breads, albeit with a softer texture than those made with bread flour.
Nutritional Showdown
When it comes to nutrition, both bread flour and all-purpose flour have their similarities and differences. Calorie-wise, they are almost neck and neck, with bread flour at 363 calories per 100 grams and all-purpose flour slightly edging it out at 364 calories. Carbohydrate content is also similar, though all-purpose flour has a slight lead in fiber, making it a marginally better choice for those looking to increase their fiber intake.
Protein is where bread flour shines, boasting 14.3 grams per 100 grams compared to all-purpose flour's 10.33 grams. This higher protein content not only affects the baking quality but also makes bread flour a slightly better source of protein. However, when it comes to fat, all-purpose flour is lower, though the difference is minimal.
Mineral-wise, bread flour tends to have higher amounts of iron and magnesium, essential for healthy blood and muscle function, respectively. It's also richer in B vitamins, particularly niacin (vitamin B3), which plays a vital role in energy metabolism and nervous system function.
Choosing the Right Flour for Your Baking Needs
Ultimately, the choice between bread flour and all-purpose flour comes down to the specific needs of your recipe and your nutritional preferences. For those passionate about baking bread, the higher protein content of bread flour is indispensable. However, for everyday baking and cooking, all-purpose flour offers versatility and convenience, along with a slightly better nutritional profile in terms of fiber and fat content.
Understanding the subtle differences between these two types of flour can elevate your baking and help you make more informed choices in the kitchen. Whether you're aiming for a lofty loaf of bread or a tender cake, selecting the right flour is the first step towards delicious results.
Bread flour 100g
363kcalCalories source
- 80% CARBS.
- 16% PROTEIN
- 4% FAT
Flour 100g
364kcalCalories source
- 86% CARBS
- 12% PROTEIN
- 2% FAT
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Marcin Piotrowicz
calories-info.com creator
Healthy diet and healthy lifestyle promoter
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