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What else can I help you with?
Explain how bread flour wolud make a tougher pastry?
Bread flour has a higher percentage of gluten than all-purpose flour or pastry flour. Gluten is a protein molecule that forms a sort of network in dough that is desirable to make bread chewy. But pastry is suppose to be tender or flaky, not chewy or tough. So bread flour is not a good choice for making pastry.
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.
Can you use cake and pastry flour for banana bread?
Yes, you can use cake and pastry flour for banana bread, but it may alter the texture. Cake flour, being lower in protein, can result in a lighter, softer loaf, while pastry flour can create a tender crumb. However, you might need to adjust the liquid in the recipe slightly, as these flours absorb moisture differently than all-purpose flour. Overall, the banana bread will still be delicious!
What is pastry or dough made of?
Recipes will vary depending on the type of pastry or bread your making but the are the basic ingredients, Short crust pastry is Flour, Fat a little salt and water. Bread dough is Flour, Fat, Yeast, a little sugar (to activate the yeast) salt and water.
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.
What is bread and pastry production?
Culinary products made out of flour. In the case of bread the other ingredients are yeast and water (with a little salt and oil). In the case of pastry the other ingredients are fat (and a little salt and water).
How do you convert plain flour into all-purpose?
In most cases plain flour is identical to all-purpose flour. All-purpose flour may be used to bake bread or pastries, whereas pastry flour has a low percentage of gluten and bread flour has a high percentage of gluten. Plain, or all-purpose flour has a medium percentage of gluten.
Why is it important for a baker to know the protein content of different types of flour. Give an example of when this knowledge would be needed.?
The protein or gluten content of flour is an important factor in the choice of which to use when baking. The lower the gluten the more the baked product will rise. Cake flour has the lowest gluten content from 6-8 percent and it not a good choice for cookies because they will not keep their shape well. For cookies pastry flour 8-10 percent or all purpose flour 10-12 percent are best for maintaining shape. For making raised breads, bread flour is the best choice because it has the highest protein content 12-15 percent. The gluten provides support for the bread as it rises due to carbon dioxide production by the yeasts as they use up the sugars that are present in the bread. Quick breads need all purpose or pastry flour to make a product that is not too dense and rises well due to the action of the conversion of the baking powder.
What are the definition and classification of flour?
A powder obtained by grinding grain, typically wheat, and used to make bread, cakes, and pastry.
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.
Can you substitute white pastry flour for whole wheat pastry flour?
no. bad idea.
How do you make 100 percent whole wheat bread?
Grind whole wheat kernels into flour. Use this flour in your bread recipe and you're set! 100 percent whole wheat means you use 100 percent of the wheat kernel.
