1, different kinds
Cake flour is a kind of low-gluten flour, but low-gluten flour is not necessarily cake flour. In foreign countries, in addition to cake flour, there is also a kind of low-gluten flour called cake flour.
2. Different raw materials
Some cake powders will be added with other raw materials and additives. When making cakes, adding cake powders will basically not fail.
When you buy flour, you should pay attention to the proportion of raw materials on the packaging bag to see if anything else has been added. If you can't buy low gluten flour, you can buy medium gluten flour and corn starch, which can reduce the gluten of flour.
The main difference between low-gluten flour and low-gluten wheat flour lies in their composition. Wheat flour mainly contains starch, protein, fat and other elements. Low gluten flour mainly contains 13.8% moisture and 9.5% crude protein. Low gluten wheat flour cannot replace low gluten flour.
Wheat flour includes three kinds of flour: low gluten flour, medium gluten flour and high gluten flour. Low gluten flour is low flour, which can also be called cake flour. It contains 13.8% moisture and 9.5% crude protein. It is usually used to make cakes, biscuits and cakes. Low gluten wheat flour is in great demand all over the world because it is easy to ferment and can be used to make bread, steamed bread and other foods. Some foods don't need high extensibility, but as long as they are crisp and refreshing, they can also be made into potato cola cakes, butter cookies and other foods.
This paper introduces the difference between cake flour and low-gluten flour, hoping to help everyone.