Question

Protein content of all-purpose flour is %

• A. 7 to 9
• B. 9.5 to 11.5
• C. 8.5 to 9
• D. 12

Hint:

The protein content in flour affects the texture and structure of baked goods, such as bread and pastries.

Answer 1

The Correct Option is B

All-purpose flour typically has a protein content of 9.5% to 11.5%, making it suitable for a variety of baked goods.