loading

Protein content?

"Pastry flour .... Having a lower protein content means less gluten (or chewy, dense
texture) can be formed".

In the very next paragraph:

"Cake flour is very similar ... The low protein content results in light and airy baked
goods and like the name states is best used for cakes and cupcakes."

Which one is it?


wold6304 months ago

Both are correct, but the wording does seem a bit confusing. A flour with low protein content means it won't be able to create as much gluten which results in a lighter airier texture in a finished baked good (or a less chewy or dense texture). Does that help?