Differences in Types of Flour
Ever wonder how cake, all purpose and bread flour were different? It all boils down to the protein content of the flour, which affects how well the flour can form gluten.
Here's how it breaks down:
Here's how it breaks down:
|
Type of Flour |
Protein Content |
Used For |
|
Cake |
6-8% |
Tender cakes |
|
Pastry |
7.5-9.5% |
Biscuits, pie crusts |
|
All-purpose |
10-13% |
General baking |
|
Bread |
12-15% |
Yeast breads |
|
Whole wheat |
13-14% |
Breads |
|
High gluten |
14-15% |
Bagels, increase protein content of weaker flour such as rye, whole grain or specialty |
|
Vital wheat gluten |
40-85% |
Added to flour to increase protein content of weaker flours such as rye, whole grain or specialty flours |
