Cake flour can make muffins, bread, light cream scones and other foods in addition to cakes.

Cake flour is low in protein and weak in gluten, generally the gluten content should be less than 24%, the dough formation time is less than 2, and the evaluation value is less than 38. The gluten is too strong, and the vacuoles inside the cake are large and uneven.

Thick wall of vacuoles cake taste hard, the appearance of shrinkage and deformation, gluten is too low, the cake products are too loose, lose the sponge-like structure; flour is fine and uniform, amylase activity is low; starch is less damaged, uniform and swollen, can make the pastry has a loose structure.

Historical Background

The production of specialty cake flours was first developed in the United States, when the milling industry was exploring the various factors affecting the quality of flour, in order to produce the specialty flours needed to produce the average American cake. American cakes, such as the angel cake, are much sweeter than traditional British cakes.

The British milling industry now produces a range of cake flours, from those particularly suited to high-sugar, high-liquid recipes, to more general flours for use in traditional one-step floury products and cakes.