Pastry flour is a finely milled flour made from soft wheat and has a lower protein content
than all-purpose flour. Chlorinated cake flour has a pH of around 4.5, and the lowest protein
and ash content of all commercial flours. Chlorination oxidizes starch, making protein non-functional,
and lowers the pH of cake flour from an average of 5.9 to about 4.8
Moisture: 14.5% Protein: 7–8% Protein: 7–8%
Starch: 72–74%
Sugars: 1–2% Lipids: 0.4–0.6% Cellulose: 0.1%
Minerals: 0.2–0.5%
Pastry flour, also known as low-protein flour, is characterized by its fine texture and low gluten content.
Gluten, a protein found in wheat, is responsible for the elasticity and chewiness of baked goods. The low gluten
content in pastry flour results in tender, flaky pastries, cookies, and biscuits.
Self-raising flour
Self-raising flour is a combination of flour, salt, and baking powder that contains leavening agents to help
baked goods rise. It's a key ingredient in many cuisines, especially Southern recipes, and is used for baking
quick breads, biscuits, pancakes, cakes, and cupcakes.
You can buy self-raising flour, or you can make your own by mixing 1 cup of all-purpose flour, 1 1/2 teaspoons
of baking powder, and 1/4 teaspoon of fine salt. Sift or stir the ingredients together and store in an airtight
container in a cool, dry place for about one year.
Self-raising flour has a shorter shelf life than regular flour because the baking powder loses effectiveness over time.
Some recipes call for both self-raising flour and an additional raising agent to create a lighter texture. You shouldn't
use self-raising flour in place of all-purpose flour or in yeast breads
All-purpose Flour
All-purpose flour is a versatile and general use wheat flour. It is milled from hard red wheat or a
blend of hard and soft wheats, typically 80:20 ratio. As the name suggests, all-purpose flour is suitable
for all types of baked goods such as bread, biscuits, pizza, cookies, muffins, etc. It is also used in thickening
gravies and sauces.
Due to bran removal and loss of nutrients, all purpose flour is usually enriched with vitamins and minerals.
It is available commercially as bleached or unbleached..
This flour is the most widely used of all flours. It comes from the finely ground part of the wheat kernel
called the endosperm, which gets separated from the bran and germ during the milling process
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CAKE FLOUR
This is a fine-textured, almost silky flour milled from soft wheat and has a low protein content. It is used to
make all types of baked goods like cakes, cookies, crackers, quick breads and some types of pastry. Cake flour
has a higher percentage of starch and less protein than bread flour, which keeps cakes and pastries tender and delicate.
One cup of cake flour can be made by measuring 1 cup all-purpose flour, removing 2 tablespoons of flour and replacing
that with 2 tablespoons of cornstarch
Spelt flour
Spelt flour is a whole wheat flour made from the kernels of the spelt wheat, *Triticum aestivum subsp. Spelta.
It can be used as a substitute for all-purpose flour or whole wheat flour in cooking and baking. Spelt flour
has a coarse texture, a slightly acidic, yogurt-like taste, and a mineral feel. Some say it tastes like running
through a dusty field, while others describe it as having a hint of pecan and bran.
Spelt flour is high in fiber, protein, calcium, selenium, and vitamins, and is also a good source of carbs.
It has a high gluten content, but the gluten strands are less resilient than those of ordinary wheat. Spelt
is not suitable for people with celiac disease, gluten sensitivity, or a wheat allergy, and may also be harmful
for people with irritable bowel syndrome.
Spelt flour comes in two types: white and whole grain. Whole grain spelt flour is made from the entire spelt grain,
including the bran, endosperm, and germ. White spelt flour is made from only the endosperm, which is the starchy part of the grain