Bread flour and regular flour, also known as all-purpose flour, differ in their protein content. Bread flour has a higher protein content than regular flour, typically around 12-14%, while regular flour usually contains around 8-11% protein.
The protein in flour is primarily responsible for gluten formation. Gluten is a network of proteins that gives structure and elasticity to bread dough. When water is added to flour, the proteins glutenin and gliadin combine to form gluten. The more protein in the flour, the more gluten can be formed.
In bread-making, the development of gluten is crucial as it traps the carbon dioxide produced by yeast during fermentation. This trapped gas causes the dough to rise and results in a light and airy texture in the final bread. The gluten network also provides structure and strength to support the expansion of the dough.
Bread flour's higher protein content allows for better gluten development compared to regular flour. It creates a stronger and more elastic dough, capable of capturing and retaining the gas produced by the yeast. This leads to bread with a higher volume, better structure, and improved texture.
Regular flour, on the other hand, has a lower protein content, which makes it suitable for a variety of baking purposes. It works well for recipes where a strong gluten structure is not required, such as cakes, cookies, and pastries, where a tender and delicate texture is desired.
In summary, bread flour's higher protein content promotes gluten development, resulting in better structure and texture in bread. Regular flour, with its lower protein content, is more versatile and suitable for a wide range of baking applications.