THE DIFFERENCE BETWEEN TYPES OF FLOUR…

chocolate cake

With so many different types of flours it can mean you get a bit mixed up with one or another, and if you can replace them with another type while you are baking.

Well apparently the basic rule is that they differ primarily based on protein content, which affects the final texture of the baked good you are making.

All-purpose flour has 10-12% protein. Cake flour has 6-8% protein. If you don’t have cake flour, you can substitute ¾ cup sifted all-purpose flour plus 2 tablespoons cornstarch.

Bread flour has 12-14% protein; the high protein content causes the bread to rise and gives it shape and structure.

High-gluten flour, has an even higher protein content than bread flour and gives baked goods like bagels its characteristic chewy texture.

Advertisements

4 thoughts on “THE DIFFERENCE BETWEEN TYPES OF FLOUR…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s