Difference between cake flour and all purpose flour
Cake flour vs all purpose flour:
Gastronomy is an art in itself and in saying so, it must also be stated that it is quite a complex art. A special space in gastronomy must be reserved for baking as this can be considered as an art that requires much patience and technique. Among the many ingredients used for baking, flour most definitely holds a prominent place. Flour too is of different kinds and in order to choose the best type of flour suitable for your dish, it is imperative that one has a thorough knowledge of the merits and characteristics of the different types of flour that are available in the market. Cake flour and all purpose flour are two such types of flour that are readily available in the market today.
About cake flour
Cake flour is a type of wheat flour that is widely used in making cakes and other delicate baked goods. Cake flour is characteristic of its delicate, fine texture as it is produced from the endosperm of soft wheat which is also the softest part of the wheat kernel. Cake flour is thoroughly bleached in order to give it a distinct white color as well as to break down the protein in the flour that usually leads to production of gluten, a substance that is known to make baked goods tough. As a result, cake flour typically contains 7% lesser protein than other types of flour available in the market today. It is high-starch flour, capable of absorbing fat readily as well as sporting the ability of carrying higher amounts of sugar than other types of flours available in the market today.
About all purpose flour
All purpose flour can be described as a combination of hard and soft wheat which contains protein content between 9% and 12%. In America, all purpose flour is made from wheat grown in Northern states as the climate is known to affect the content of protein that is contained within the grains. However, all purpose flour is a kind of flour that can be used for baking almost anything from chewy breads to delicate tarts.
What is the difference between all purpose flour and cake flour?
All purpose flour and cake flour are two types of wheat flour available in the market today. They are both used for baking purposes ranging from breads, tarts, cakes and etc. However, cake flour is meant for making more delicate food items such as cakes and fine pastries while all purpose flour can be used for producing any types of food items such as breads, cookies, pies and etc.
The difference between the two types of flour mainly depends upon the amount of protein that they carry within them. Protein contributes towards the creation of gluten, which in turn leads to toughening up the food product. Glutens are amino acid strands which make the dough elastic when kneaded as they are responsible for holding the air or gas that is created within the dough during the process of kneading or leavening. Therefore, the amount of protein present in the flour determines the amount of gluten created within the dough. Cake flour has a lower percentage of protein between 7-8% while all purpose flour typically consists of 11-12% of protein.
Cake flour is also referred to as “weak flour” due to the fact that it is produced with the softest part of the wheat kernel, the endosperm. In contrast, all purpose flour is made with a combination of both hard and soft wheat. Another fact that sets the two apart is that while cake flour is ground into much finesse, all purpose flour is not very finely processed which eventually leads to a difference in the textures of the two flours. Also, cake flour is highly bleached in order to give it a distinct whiteness as well as deprive it of its protein content. All purpose flour is not as highly bleached and processed as that. However, while it is not wise to use other sorts of flours for recipes that require cake flour, it is said that cake flour can be substituted with ¾ cup sifted bleached all purpose flour and two tablespoons of cornstarch mixed together.
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