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Strong flour =
high protein
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Protein levels of flours
- 1. Hi-gluten: 13.5% - 14.5%
- 2. Bread: 11.5% - 13.5%
- 3. All-purpose: 9.5% - 11.5%
- 4. Pastry: 7% - 9.5%
- 5. Cake: 6% - 8%
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Hi-Gluten protein level %?
13.5%-14.5%
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Bread Protein Level %?
11.5%-13.5%
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All purpose flour protein level %?
9.5%-11.5%
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Pastry protein level %?
7%-9.5%
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Cake protein level %?
6%-8%
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The Two Types of Wheat
hard and soft. The key difference between them is protein content. Hard wheat is higher in protein than soft wheat
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All-Purpose Flour
Includes balance of hard & soft flours.
Lets you make a wide variety of baked goods--cookies, cakes, muffins, quick breads, biscuits, and pie crusts--without having to stock up on multiple types of flour.
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Bread Flour
When combined w/ water & developed by mixing and kneading, the gluten becomes elastic and stretches around gas bubbles produced by the yeast. When gas bubbles expand in the oven, the gluten goes along for the ride. The result is a nice fat loaf of bread.
* In book: Strong flour, such as patent flour, used for breads.
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Pastry Flour
Pastry flour is a medium-protein flour that produces tender pie crusts. If you use a flour with too much protein, your pastry can become tough; too little, and the pastry can be brittle and hard to work with. Medium is just right.
In a pinch, you can make your own version of pastry flour by combining one part cornstarch to two parts all-purpose flour.
* In book: Weak flour used for pastries and cookies.
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Cake Flour
Cake flour is a lower-protein flour that's also bleached with chorine, which alters the structure of the starches and fats and makes the flour slightly acidic. Unfortunately, substituting all-purpose flour in recipes that have been specifically formulated for cake flour will not produce happy results. Always sift cake flour before using it in a recipe.
*In book: A fine, white flour made from soft wheat. Also a weak or low gluten flour.
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Self-Rising Flour
Self-rising flour is used for quick breads, biscuits, muffins, and pancakes. It already contains baking powder, so don't need to add any leavening agents.
To make your own self-rising flour, add 1½ tsp baking powder per cup of flour (or 5-7 g of baking powder per 100 g of flour).
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What flour is used for cookies?
Pastry
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What flour is used for pie dough?
Pastry
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What flour is used for biscuits?
Bread and Pastry
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What flour is used for Muffins?
Cake flour
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What flour is used for scones?
bread and pastry
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What flour is used for Banana bread?
Pastry
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What flour is used for Pate Choux/cream puffs/eclairs?
Bread flour
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Cake Flour...?
A. Medium Protein flour that produces tender pie crust.
B. Combined w/water & developed by mixing and kneading.
C. Weak lower protein flour made from soft wheat.
D. Weak flour used for pastries and cookies.
C. Weak lower protein flour made from soft wheat.
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Pastry Flour...?
A. Strong flour used for breads
B. Balanced of hard and soft flours.
C. Weak or low gluten flour made from soft wheat.
D. Weak flour used for pastries and cookies.
D. Weak flour used for pastries and cookies.
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Bread Flour...?
A. Lets you make a wide variety of baked goods. Balanced of hard and soft flour.
B. Strong flour used for breads. Developed by mixing and kneading. Gluten becomes elastic and stretches.
C. Weak flour used for pastries and cookies.
B. Strong flour. Developed by mixing and kneading. Gluten becomes elastic and stretches.
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