There are as many as 30 types of protein in wheat flour, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes. Different types of flour contain different amounts of protein. Selection criteria for flour for a recipe is based primarily on the end result you are trying to achieve; you do not want to use a high protein bread flour to make a cake or it will change its texture to dense. Conversely, when baking bread and you use cake flour, is too soft and has little gluten-forming proteins. This will cause the bread to fall because it requires a stronger structure that can trap the gases created by yeast, allowing the bread to rise. When it comes to cookies, gluten adds chewiness.
The main use of flour is baking bread, pastry and cakes, it can also be used to thicken sauces, stews and caseroles as well as in many other recipies.
Cake flour is generally used in recipes for pastries with lighter texture. It has less protein than standard flour and therefore less gluten is created when used.
fishfingers
no
cake flour
Whole meal can be used in cake baking. But it produces a heaver, less tender cake than white cake flour.
Flour
With most flours if it doesn't specifically say "cake flour" on the package, then it is not the same as cake flour. But you can substitute plain (not self rising) flour for cake flour. For each cup of cake flour called for in the recipe, use one cup minus two tablespoons plain flour, and sift it at least twice (after measuring). White Lily says you can substitute their flour for "cake flour" without making any changes, and it does not need to be sifted. For more information on White Lily Flour see the related link below.
Characteristic of cake flour
Cake flour is best to use for sponge cake because it is low in gluten and so produces a very tender, moist crumb.
Yes. However, the texture of the final product will be denser (more like a scone or a sweet bread) than if you have used cake flour.
cake flour is another flour greatly sifted
what is cake flour because i havent heard of it or seen it
Most likely yes
Brodie makes a self-rising flour specifically for cakes and pastries. The major difference between all-purpose flour and cake and pastry flour is that one is finer and because you do not need the same amount of gluten in cakes it can produce a finer lighter cake. Good luck!