Wheat kernels or wheat berries can be processed in a variety of ways to yield different kinds of wheat flour. Each variety of wheat flour has distinct characteristics when cooked and is thus suitable for a particular kind of bakery product. Here is a short list of the common wheat flour varieties we see in grocery stores.
All-purpose Flour
In the course of the flour milling process, wheat kernels or wheat berries are broken down into their three components-the bran, the endosperm and the germ. The outermost shell, or bran, is removed and so is the germ. What remains is the endosperm which is then finely ground into all-purpose ground wheat.
All-purpose is made from either hard wheat or a combination of hard and soft wheat. Hard wheat has higher levels of protein than soft wheat. In general, hard wheat is used in making bread because of their sweeter flavor and tougher texture. Soft wheat, on the other hand, is used mostly in making cakes, pastries and other bakery products which call for a delicate and soft texture. » Read more: Wheat Flour: The Different Types and Their Purposes
