Understanding the Science: What is the difference in using high protein flours vs low protein flours like cake or pastry flours in terms of gluten content and final baked goods
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4 min read
Did you know that the protein content in flour can range significantly, from as low as 6% to over 14%, fundamentally altering the texture of your baked goods? This key distinction is at the heart of understanding what is the difference in using high protein flours vs low protein flours like cake or pastry flours, and it dictates the success of everything from chewy bread to delicate cakes.
