what is the difference between pastry flour and whole wheat flour?
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Whole wheat PASTRY flour is more finely ground than whole wheat flour and produces lighter, softer baked items like cookies and brownies. It also has less gluten than whole wheat flour (gluten is needed when baking with yeast). I only use whole wheat flour when baking bread.
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Bleached flour is a softer flour, which has the lowest protein content (gluten), somewhere around 8%. ... Whole Wheat Bread Flour has the same high protein (gluten) content of 12% to 14% and is used to make all types of whole wheat breads, bagels, pizza crust, and biscuits.
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“Soft flour” is flour that is lower in gluten than regular flour. It is often sold under the name “cake flour” or “pastry flour” because it better for cake or pastry where you want the end result to be tender. It's not good for breads or pizza crusts, where you want the end result to be more chewy.
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Wheat flour is a powder made from the grinding of wheat used for human consumption. ... Brown flour includes some of the grain's germ and bran, while whole grain or wholemeal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran.
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While these two flours aren't exactly the same, they are both fine-textured soft flours with a low protein content (pastry flour clocks in at approximately 9 percent protein, while cake flour is even lower, with a protein content of about 7 to 8 percent).
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Cake and Pastry Flour: Cake flour is used in cake-making. On the other end of the spectrum from bread flour, cake flour has a lower protein content than all-purpose. Whereas bread is supposed to be chewy, and therefore chock-full-of gluten, cake is supposed to be fluffy and tender.
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A. The main difference among flour types is in the gluten content, which varies depending on whether the flour is made from hard wheat or soft wheat. Gluten is the protein that helps yeast stretch and rise. ... Self-rising flour is all-purpose flour that has had baking powder and salt added to it.
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The key difference between white and whole-wheat bread is way the grain is processed into flour before baking. Every grain has an outer and an inner part. ... Whole-wheat bread also has more fiber, because of the bran, and that has been touted as having significant health benefits.
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No, they aren't. All purpose flour has been processed and much of the germ is removed to produce a fine powder essential for most baked goods. Whole wheat flour is the whole grain ground to a powder.
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The key difference between white and whole-wheat bread is way the grain is processed into flour before baking. Every grain has an outer and an inner part. ... Whole-wheat flour also contains the ground-up germ and bran, as well as the endosperm.
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Pastry flour is made with “soft” flour, meaning it has much less protein content and produces less gluten. ... Cake flour has even less protein content than pastry flour but not by much. It has just enough protein to give the cake a little structure, but not enough to make it tough.
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Pastry flour is milled to a finer texture than all-purpose flour, and is made with soft wheat for a lower protein content, which helps baked goods like pie crusts and pound cake recipes produce very tender results and a fine crust.
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The main difference between bread flour and all-purpose flour is a matter of protein. ... It's called “bread flour” because most bread requires higher amounts of protein to produce lots of gluten. Gluten is the stringy strands that give bread dough its stretch and elasticity, and baked bread its characteristic chew.
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Whole spelt flour is close in texture to whole wheat flour. Because spelt is more water-soluble than wheat, it is often recommended to use three quarters the amount of liquid in a recipe when making substitutions for wheat flour.
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3. Whole-Wheat Flour. Whole-wheat flour is much heartier than all-purpose, and produces denser baked goods with more robust flavor. Milled from wheat berries with the nutritious bran and germ still intact, whole-wheat flour is rich in fiber and essential micronutrients like iron, magnesium and vitamin B6.
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White Flour. One of the main differences between whole wheat and white flour is the fiber content. Whole wheat flour naturally has the level of fiber found in wheat, while most of the fiber has been removed from white flour during processing. ... It also has more iron, calcium, protein, and other nutrients than white flour ...
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Baking Powder is a leavening agent; it makes things rise, much like yeast. ... Baking flour is ground wheat and covers all flours used for baking, including cake flour, pastry flour, all-purpose flour, and self-rising flour. So yes, there is a very big difference.