| Change log entry 34641 | |
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| Processed by: | ycandau (2011-04-06 17:49:15 UTC) |
| Comment: |
<< review queue entry 33837 - submitted by 'richwarm' >> "Cake flour is a low gluten flour that has also been chemically altered slightly for better use in cake baking." http://hubpages.com/hub/The_difference_between_cake_flour__all_purpose_flour_and_bread_flour_Which_do_you_need__and_why The most significant difference between cake and all purpose flour is the amount of protein content in it. The protein content in the flour influences the amount of gluten created while kneading and leavening the flour. Glutens are nothing but amino acid strands that make the flour more elastic or less elastic when flour is mixed with water and kneaded since they are responsible for holding the air or gas that is created within the dough while kneading and leavening the flour. In other words, gluten is the element responsible for making the end result either tough as in breads or airy and crumbly as in cakes or pastries. Typically, cake flour consists of 7-8% of protein content while general all purpose flour consists of 11-12% of protein content. ---- http://www.differencebetween.net/object/difference-between-all-purpose-flour-and-cake-flour/ |
| Diff: |
= 麵筋 面筋 [mian4 jin1] /gluten/ - 低筋麵粉 低筋面粉 [di1 jin1 mian4 fen3] /cake flour/low fiber flour/ # + 低筋麵粉 低筋面粉 [di1 jin1 mian4 fen3] /cake flour/low gluten flour/ + 低筋麵粉 低筋面粉 [di1 jin1 mian4 fen3] /low gluten flour/cake flour/pastry flour/soft flour/ |