Difference between self-rising flour and all purpose flour?

Do you really know about it????????????

Baking can be confusing if we don’t know our flours and ingredients. Most of the people get confused while looking at all purpose flour and self rising flour. Let’s know what is the difference…..

All purpose flour is made from wheat.  Before knowing the difference between all purpose flour and self rising flour, it is important to know about the grain of wheat from which both of them are prepared.

The grain or kernel of wheat contains three distinctive parts.

1. The outer covering which is high in soluble fiber is called the bran.
2. The middle layer of the kernel is called the endosperm which contains proteins and carbohydrates.
3. The germ is the innermost portion which is rich source of unsaturated fat, antioxidants and vitamin B.

• All purpose flour:

During the milling process, Bran and germ are removed to make refine flour/ maida/ all purpose flour, leaving the endosperm in order to increase the shelf life. This flour with a high amount of gluten is perfect for breads, thickening the sauces, and coating the appetizers. All purpose flour contains about 10 to 13 percent of protein, allowing it to form gluten which is essential to the texture of many baked items.

• Self rising flour

It is a mixture of all purpose flour, baking powder, and salt that helps in enabling baked goods to rise without any sort of additional rising/ leavening agents.

This flour is ideal for making pancakes, muffins, cookies and it contains about 8.5 percent of protein that develops less gluten than all purpose flour.

How will you make self rising flour :

Combine 1 cup of all purpose flour with 1 teaspoon of baking powder and 1/4 teaspoon of salt. Mix it well.

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