Recently, I’ve felt like I need to revisit my earliest blog posts. The first few recipes, the first few Brain Food 101 posts: they have good content, but the quality of the writing leaves something to be desired. So here we go: the types of wheat flour, revisited.
Gluten is made up of two proteins, gliadin and glutenin. When combined with liquid, gluten forms a strong network of protein strands that traps air bubbles and creates an elastic support structure for baked goods. Doughs and batters with more gluten proteins absorb more liquid, forming a stronger gluten network. Different types of wheat flours have different levels of gluten, so you’ll want to choose wisely in your baking adventures.
Bread flour has a high gluten content, typically between 12-14%. The extra gluten helps trap air in the bread dough, making the final loaf light, springy and chewy. Bread flour is best for yeast breads, as you’d expect, but is also a good choice when making pastries that have lots of layers of fat and air, like cream puffs.
Don’t use bread flour for lighter pastries or cakes, though; it will absorb too much moisture and leave the final product tough and dry.
Cake and Pastry Flour:
Cake and pastry flour have the lowest protein content, and are usually only around 8 or 9% gluten. Cake flour is different largely because it is bleached to make it whiter in color and to help thicken the batter a bit. Both are best for more delicate pastries and cakes, like angel food cake.
If you choose to use cake or pastry flour for cookies, your cookies will likely spread more than they would if you used all-purpose four. Because there is less gluten, it will absorb less moisture than all-purpose flour would, leading to the spread. To counteract this, use a little less liquid in your cookie dough.
Do not use these flours for bread dough, though. Because they have less protein, they won’t trap as much air, and your bread will be dense and tough.