is there a difference between cake flour and flour?
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Cake flour is a low protein flour that's milled into a fine consistency. It contains about 7-9% protein, while all-purpose flour, a harder flour, has anywhere between 10-12%. ... Cake flour's lower protein means less gluten is formed as you mix the batter together.
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The fundamental difference between chocolate cake and brownie is the level of sugar, butter, and flour. Another contrast among cake and brownie is that the leavening agents, like baking soda or baking powder, is generally not used in the brownies. Also, the brownies contain more chocolate than chocolate cakes.
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All purpose flour is made from the combination of both high and low gluten wheat and it has a high content of protein. On the other, hand plain flour has less protein. This is the main difference between all purpose flour and plain flour. ... All purpose flour can be used in more recipes than plain flour.
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Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. Cake flour is a finely milled white flour made from soft wheat.
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Cake flour has low protein content, self-rising (raising) flour is plain flour with a leavening agent added (baking powder). Cake flour has low protein content, self-rising (raising) flour is plain flour with a leavening agent added (baking powder).
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However, not all flours are created equal: White flour is made from heavily refined and processed wheat grains, while whole-wheat flour is made from grains that have not undergone heavy processing. Whole-wheat and white flours differ in their nutritional value.
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A. The main difference among flour types is in the gluten content, which varies depending on whether the flour is made from hard wheat or soft wheat. Gluten is the protein that helps yeast stretch and rise. ... Self-rising flour is all-purpose flour that has had baking powder and salt added to it.
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Baker's flour has a higher protein and gluten content than plain flour. Baker's flour is ideal for baking bread. Plain flour is suitable for cakes, pastries, unleavened bread etc. Plain flour can be used as baker's flour by adding some corn flour to it.
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WHAT IS CAKE FLOUR? Cake flour is a flour that is very finely milled from soft winter wheat. It has a lower protein content than all-purpose flour, and it is finer, lighter, and softer. It's also bleached, so the color is paler and the grain is less dense.
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Pastry flour is slightly different in that it has a slightly higher protein content (while still being lower than most all-purpose or bread flours), although some brands may sell a combo pastry-cake-biscuit flour that you can use for a variety of baked goods.
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A. The main difference among flour types is in the gluten content, which varies depending on whether the flour is made from hard wheat or soft wheat. Gluten is the protein that helps yeast stretch and rise. ... All-purpose flour is designed for a number of uses, including cookies, quick breads, biscuits, and cakes.
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Pastry flour is made with “soft” flour, meaning it has much less protein content and produces less gluten. ... Cake flour has even less protein content than pastry flour but not by much. It has just enough protein to give the cake a little structure, but not enough to make it tough.
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Corn flour is widely used in baking. There is no difference between maize flour and corn flour. Even inside US, there are many states where the product is called maize flour while there are states where it is labeled as corn flour. The product is referred to as corn flour in UK and most of the commonwealth.
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While bread flour holds a higher protein content than that of all purpose flour, all purpose flour does contain quite a bit of protein. This allows the flour to remain firm and hold its structure, while still providing the perfect texture for cakes.
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Cake flour is a finely milled flour made from soft wheat that's usually bleached. It's used in cakes and cupcakes to produce a fine, tender crumb and fluffy texture. ... Cake flour is on the other end of the protein spectrum, instead creating an airy batter with a dense crumb.
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Bread flour is an unbleached, high-gluten blend of mostly hard wheat and is best used in yeast breads. Cake flour is made predominantly of soft wheat. ... Pastry flour is similar to cake flour but has a slightly higher gluten content.
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Cake flour is made predominantly of soft wheat. Its fine texture and high starch content make it ideal for making tender cakes, cookies, biscuits, and pastries that do not need to stretch and rise much. Pastry flour is similar to cake flour but has a slightly higher gluten content.