What To Know
- Cake flour has a protein content of 5-8%, while bleached cake flour has a protein content of 6-9%.
- Bleached cake flour can be used for the same purposes as cake flour, but it is also sometimes used in commercial baking because it produces a whiter, more uniform cake.
- Cake flour has a protein content of 5-8%, while bleached cake flour has a protein content of 6-9%.
Cake flour is a finely milled wheat flour with a low protein content, which gives baked goods a tender and delicate texture. Bleached cake flour is a type of cake flour that has been treated with chlorine gas or benzoyl peroxide to whiten its color. While both types of flour can be used to make cakes, there are some key differences between them that bakers should be aware of.
Protein Content
The main difference between cake flour and bleached cake flour is their protein content. Cake flour has a protein content of 5-8%, while bleached cake flour has a protein content of 6-9%. The lower protein content of cake flour makes it less likely to form gluten, which is a tough, elastic protein that can make baked goods tough and chewy.
Color
Bleached cake flour is whiter than unbleached cake flour because it has been treated with chlorine gas or benzoyl peroxide. This bleaching process removes the natural pigments from the flour, giving it a brighter, whiter appearance.
Taste
There is no significant difference in taste between cake flour and bleached cake flour. Both types of flour have a mild, slightly sweet flavor that is well-suited for baking cakes and other sweet treats.
Uses
Cake flour is best used for making cakes, cupcakes, and other delicate baked goods. It can also be used to make cookies, but it will produce a more tender cookie than all-purpose flour. Bleached cake flour can be used for the same purposes as cake flour, but it is also sometimes used in commercial baking because it produces a whiter, more uniform cake.
Substitutions
If you don’t have cake flour on hand, you can substitute all-purpose flour. However, you will need to use less all-purpose flour than cake flour, as all-purpose flour has a higher protein content. For every 1 cup of cake flour, use 3/4 cup of all-purpose flour.
Key Points: The Best Choice for Your Baking Needs
Whether you choose cake flour or bleached cake flour, the best choice for your baking needs will depend on the specific recipe you are using. If you are making a delicate cake or cupcake, cake flour is the best choice. If you are making a cookie or other baked good that requires a whiter color, bleached cake flour is a good option.
What You Need to Know
What is the difference between cake flour and bleached cake flour?
The main difference between cake flour and bleached cake flour is their protein content. Cake flour has a protein content of 5-8%, while bleached cake flour has a protein content of 6-9%. The lower protein content of cake flour makes it less likely to form gluten, which is a tough, elastic protein that can make baked goods tough and chewy.
Is bleached cake flour better than unbleached cake flour?
There is no significant difference in taste or performance between bleached and unbleached cake flour. The main difference is that bleached cake flour is whiter than unbleached cake flour.
Can I substitute all-purpose flour for cake flour?
Yes, you can substitute all-purpose flour for cake flour. However, you will need to use less all-purpose flour than cake flour, as all-purpose flour has a higher protein content. For every 1 cup of cake flour, use 3/4 cup of all-purpose flour.
