All-purpose flour, also known as plain flour, is a type of flour commonly used in cooking and baking. It is a versatile flour that is made from a blend of hard and soft wheat varieties, which gives it a moderate protein content. The protein content of all-purpose flour typically ranges from 9% to 12%.
All-purpose flour is called "all-purpose" because it is suitable for a wide range of culinary applications. It is commonly used in recipes for bread, cakes, cookies, pastries, and other baked goods. It can also be used as a thickening agent for sauces, gravies, and soups.
The moderate protein content in all-purpose flour helps provide structure and texture to baked goods. When combined with liquids and leavening agents, the proteins in the flour form gluten, which gives dough its elasticity and helps it rise. However, all-purpose flour does not have as high a protein content as bread flour, which is specifically designed for making bread with a higher rise and chewier texture.
It's worth noting that the exact composition and protein content of all-purpose flour may vary slightly between different brands and regions. Some countries may have specific types of flour with similar characteristics, such as plain flour in the United Kingdom or Tipo 00 flour in Italy.