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Pastry flour is a "weak" flour, meaning it has low-gluten content, while regular flour is "stronger", meaning it has a higher gluten level. Higher gluten makes a chewier item, like bread and buns. Lower gluten makes a more delicate item, like pastries and cakes.
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∙ 14y ago
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∙ 16y agoFlour Generally speaking, flour made from hard winter wheat contains 13% to 15% protein (gluten).
Bread flour is made from hard wheat which produces dough that is elastic and can expand well.
Flour made from wheat grown in the hot months of summer is soft wheat with only 4% to 9% gluten.
Cake and pastry flour is made with fine textured soft wheat, producing tender dough with little stretch for products needing a crumbly texture.
All purpose flour is a mixture of the two types, with about 11-12% gluten.
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∙ 16y agoAll-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It's a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). Cake or pastry flour is a fine-textured, soft-wheat flour with a high starch content. It makes particularly tender cakes and pastries.
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∙ 14y agoFrom http://recipes.howstuffworks.com/baking-flour-facts.htm 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. To achieve the best baking results, use the type of flour a recipe specifically calls for. All-purpose flour is designed for a number of uses, including cookies, quick breads, biscuits, and cakes. A mixture of high-gluten hard wheat and low-gluten soft wheat, it comes in both bleached and unbleached forms, which can be used interchangeably. Pastry flour is similar to cake flour but has a slightly higher gluten content. This aids the elasticity needed to hold together the buttery layers in flaky doughs such as Croissants, puff pastry, and pie crusts. 1 cup pastry flour
1 cup minus 1 tablespoon all-purpose flour
1 cup all-purpose flour
1 cup plus 1 tablespoon pastry flour
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∙ 11y agoWhole wheat flour contains the entire grain including the bran and "germ" of the wheat berry (grain.) Pastry flour is more highly refined, with the bran and germ removed. Pastry flour also is made from strains of wheat with lower gluten (protein) than all-purpose or bread flour, in order to produce tender pastries.
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∙ 12y agoBread: Has a higher gluten content to make the bread stick together and form a crust.
Cake: Is sifted more finely to add air to the batter so the cake will rise.
Pastry: Is made from durhum or semolina wheat to promote a flakier crust.
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∙ 12y agopastry flour is lighter than regular flour
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∙ 14y agoNo, they have a slightly different texture and tatse, and will give a different result in the baked goods.
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Can you substitute cake flour for pastry flour in cinnamon rolls?
yes pastry flour can be baked with cake flour its all flour isn't .
What is Low gluten flour known as?
Cake or pastry flour, I have also heard it called soft flour.
Can brodie flour be used for cake flour?
Brodie makes a self-rising flour specifically for cakes and pastries. The major difference between all-purpose flour and cake and pastry flour is that one is finer and because you do not need the same amount of gluten in cakes it can produce a finer lighter cake. Good luck!
Can you use cake and pastry flour in the bread machine?
Yes you can but the result will be a rather flat loaf as pastry and cake flour do not contain as much gluten as bread flour. Gluten which is developed by kneading the bread dough is essential to a well structured bread.
Is soft flour the same as all purpose flour?
No. Some cake flours contain corn starch. Pastry flour, or all-purpose flour, does not.
Can you substitute whole wheat flour for pastry flour?
Whole wheat pastry flour enriches your baked goods without making them heavy.
What kind of flour is the strongest( patent bread flour pastry flour pumpernickel flour or cake flour?
It's Tide, washing powder. Your tongue will be ringing with taste.
Is swan down cake flour the same as soft as silk cake flour?
Yes, all cake flour is the same. They are just different brands.
What is the difference between regular and cake flour?
Cake flour has less gluten in it. Gluten is in wheat flour. It is what gives bread it's texture and structure. cake flour is a soft summer wheat as is pastry flour regular flour and bread flours are a winter wheat a lot more gluten Cake flour is softer and more refined than all purpose flour, if the recipe calls for cake flour then do not substitute for if you do the results will not be the same.
What is soft flours?
Soft flours are those with low protein (gluten) content, such as cake and pastry flour.
Which flour is used for making pastry?
Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc., the dough is that you make with it, and also the texture of the finished bread, waffle, cookie, croissant, etc. Bread flour, for instance, weighs in between 12% an 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Cake flour, at the low end of the spectrum, 5% to 8% protein, is much less elastic, and helps produce wonderfully tender cakes. Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness one associates with a well-made biscuit or pastry. It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
What does flour feel like?
Pastry flour is most like cake flour. Both have lower amounts of gluten in them as opposed to bread flour (also known as strong flour) because it has a higher amount of gluten.
