> > > >

Pastry Flour



Pastry Flour is typically made from soft "winter" wheats. You can get white or whole wheat, bleached or unbleached.

In terms of protein content, which is what causes gluten develop to develop in doughs, Pastry Flour is between cake flour and all-purpose flour with a protein content of 9.2 % protein.

Some prefer it not only for pastry, but also for "quick breads" such as soda biscuits, muffins and pancakes.

Substitutes

All-purpose or plain flour. To approach Pastry Flour more precisely, two parts all-purpose or plain flour to one-part cake flour.


See also:

Wheat Flour

All-Purpose Flour; Baker's Flour; Bread Flour; Bromated Flour; Cake Flour; Chapati Flour; Durum Flour; Farina; Farine de Froment; Gluten Flour; Graham Flour; Instant Flour; Matzo Meal; Pastry Flour; Plain Flour; Self-Rising Cake Flour; Self-Rising Flour; Semolina; Sooji; Sprouted Wheat Flour; Stone-Ground Whole Wheat Flour; Wheat Flour; Whole Durum Flour; Whole Wheat Flour

Please share this information with your friends. They may love it.


Citation

Oulton, Randal. "Pastry Flour." CooksInfo.com. Published 07 September 2002; revised 01 August 2005. Web. Accessed 12/14/2017. <http://www.cooksinfo.com/pastry-flour>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments