On food and cooking the science and lore of the kitchen ( PDFDrive ) 1005

Pastry 8–9 Cake 7–8 0 or 00 (Italian soft wheat) 11–12 Type 55 (French blend of soft and hard 9– wheat) 10 English plain 7–10 Vital gluten 70–85 Because different flours have not only different protein contents, but different protein qualities, it’s not really possible to turn all-purpose flour into pastry flour or vice versa However, it’s possible to dilute the gluten proteins of a given flour by the addition of cornstarch or another pure starch, or strengthen them by adding powdered vital gluten To approximate pastry flour with all-purpose, add one part by weight of starch to two parts of allpurpose flour; to approximate all-purpose flour with pastry flour, add one-quarter part of gluten to two parts of pastry flour (Purified gluten loses a little less than half its strength in the drying process.) With its chlorine-altered starch and fats, cake flour is inimitable Kinds of Flour Though manufacturers and professional bakers can obtain flours from particular wheats, most flours for sale in supermarkets are labeled according to their intended use, with no direct indication of the kind of wheat or wheats they contain — they’re usually a blend — or their protein content or quality Flour compositions can vary significantly from region to region; “all-purpose” flour in much of the United States and Canada has a higher protein content than “all-purpose” flours in the South or Pacific Northwest Not surprisingly, recipes developed with a particular flour often turn out very differently when made with another, unless care is taken ... or wheats they contain — they’re usually a blend — or their protein content or quality Flour compositions can vary significantly from region to region; “all-purpose” flour in much of the United States and Canada has a... Though manufacturers and professional bakers can obtain flours from particular wheats, most flours for sale in supermarkets are labeled according to their intended use, with no direct indication of the kind of wheat...(Purified gluten loses a little less than half its strength in the drying process.) With its chlorine-altered starch and fats, cake flour is inimitable Kinds of Flour Though manufacturers and professional