What is the difference between baking flour and cake flour? Can we use one in another place? Or what is the impact of this on the taste? All these are common occurrences today. If you also have a question like that, then you reached the right place. It is important to know that you can use it interchangeably, and when it works in another one and when it doesn’t. In this content, we will tell you about the specification of baking flour vs. cake flour.
What Is Baking Flour
The main function of baking flour is to build the structure of our baked goods. When the proteins discovered in wheat flour are hydrated, they interact with each other forming what is known as gluten. As dough or batter containing wheat flour is worked, an elastic network is developed. This gluten network stretches to contain the leavening gasses in baked products. Wheat flour and the product of gluten are required for the structure of traditional baked goods. For heartier baked goods, use a more substantial type of flour with higher protein content. For example, baked goods that require a bit more structure, such as pie crust, pound cakes, or breadsticks, are a better match.
What Is Cake Flour- Baking Flour Vs. Cake Flour
Cake flour is a low-protein type of flour with less gluten than regular flour. It is made from a variety of soft wheat and has a low protein content. It is finely-milled wheat flour that is delicate and perfect for making spongy cakes, airy pastries, and fluffy biscuits. Most maximum cake flours link 5 and 8 % gluten protein compared to baking flour between 10 and 13%. In addition, the main purpose of using cake flour is for making baked goods. It is very similar to pastry flour, and both are lower in gluten proteins. Though cake flour has even less than pastry flour and you should never eat it raw.
Substitute For Cake Flour
If there is no cake flour on hand, you don’t need to worry; there is a substitute. Take a cup of baking flour, cut two tablespoons and replace those missing two tablespoons with two tablespoons of cornstarch.
Difference Between Baking Flour Vs. Cake Flour
The biggest difference between baking flour and cake flour is the protein level. Cake flour is made with around 8% protein, whereas baking flour measures around 11% protein and is known as hard flour. Bakers’ choice is cake flour instead of baking flour when they want to reduce the gluten in a recipe, making lighter baked goods, like tall cakes and airy biscuits and pastries.
Baking flour vs. cake flour is packed with carbohydrates that make up the bulk of its nutritional profile. Moreover, made from wheat, both these flours also contain some protein and iron. Some flours get bulked up with the addition of thiamin, niacin, riboflavin, and folic acid. Walk down any baking aisle in a grocery store, and you will likely see a wide variety of wheat flour.