What is cake flour used for?

Answer 1

There are as many as 30 types of protein in wheat flour, but only two of those are important for our purposes: gliaden and glutenin. When they come in contact with moisture (water, milk, etc.) and are stirred, they produce gluten which gives elasticity, strength and shape to baking recipes. Different types of flour contain different amounts of protein. Selection criteria for flour for a recipe is based primarily on the end result you are trying to achieve; you do not want to use a high protein bread flour to make a cake or it will change its texture to dense. Conversely, when baking bread and you use cake flour, is too soft and has little gluten-forming proteins. This will cause the bread to fall because it requires a stronger structure that can trap the gases created by yeast, allowing the bread to rise. When it comes to cookies, gluten adds chewiness.

Answer 2

The main use of flour is baking bread, pastry and cakes, it can also be used to thicken sauces, stews and caseroles as well as in many other recipies.

Answer 3

Cake flour is generally used in recipes for pastries with lighter texture. It has less protein than standard flour and therefore less gluten is created when used.

Answer 4

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