Also known as Chlorinated Flour or Soft Wheat Flour
What is Cake Flour?
Cake flour is a finely milled powder obtained from soft winter wheat. It typically contains less protein (approx. 8%) than most other flours.
White flour is required by the FDA to be enriched with:
Two main types of wheat are typically used in making this type of flour. One is soft white wheat, which is primarily grown in Northwest United States. The other is soft red winter wheat, typically produced in the Eastern United States.
Cake flour is unique due to its low protein. Also, from the properties it gets from a bleaching treatment. Chlorine or benzoyl peroxide are usually used in this process.
Physicochemical properties of bleached cake four:
Reduced pH (4.4 – 4.8)
Weakened gluten matrix
Increased starch, water and sugar absorption capacity
This flour also contains small amounts of vitamin B including thiamine, riboflavin, and niacin.
This flour is produced for commercial bakeries at a flour mill, mostly from soft winter wheat. Soft winter wheat first undergoes bleaching processing. As a result, the milled flour contains lower protein content compared to all-purpose flour. The flour is is the highest quality patent flour, short or fancy, coming from the heart of the endosperm. The flour is finely ground, resulting in a very fine finished product.
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