DIFFERENCE BETWEEN FLOUR

1
0
Joined Mar 27, 2020
Hello everyone, Newbie to this forum. Hope everyone is doing well.

I m just curious to know the difference between Cake flour and Bread flour. Does only the gluten content varies or the components such as lipids, starch and protein content will really vary?
 

kuan

Moderator
Staff member
6,956
470
Joined Jun 11, 2001
Glutenin and gliadin make up the protein portion in flour and when you add water they form gluten. For practical purposes bakers tend to focus on the protein percentage in flour. Cake flour is around 8%, all purpose flour is 10%, and bread flour is 12%. Approximately of course.
 
3
3
Joined Oct 5, 2019
Hello everyone, Newbie to this forum. Hope everyone is doing well.

I m just curious to know the difference between Cake flour and Bread flour. Does only the gluten content varies or the components such as lipids, starch and protein content will really vary?
Cake flour is low protein, is generally ground finer than bread flour or all purpose, and is often bleached with chlorine gas which weakens the gluten and makes the flour very white.

Bread flour is high in protein, usually unbleached and often contains ascorbic acid as an additive to strengthen gluten.

All purpose flour is sometimes bleached with benzoyl peroxide which has little effect on the gluten and often has ascorbic acid added as a gluten improver. Less commonly it may be bleached with chlorine dioxide which both whitens the flour and strengthens the gluten.
 

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