All-purpose flour doesn’t have a specific chemical formula like pure substances do because it is a mixture of various components. However, we can break down its major constituents.
All-purpose flour primarily consists of carbohydrates, proteins, and moisture. The main type of carbohydrate in flour is starch, which has a general formula of (C6H10O5)n, where ‘n’ indicates the number of repeating units. The protein, mainly glutenin and gliadin, can be represented in a more complex form, as they are polymers of amino acids.
In summary, while you can’t pinpoint a single chemical formula for all-purpose flour due to its complex nature and varying compositions, it is primarily made up of starch (carbohydrates) and proteins that contribute to its properties in cooking and baking.