Cake flour is low-gluten flour.

Cake flour is also called cake flour. Low-gluten flour refers to flour with a moisture content of 13.8% and a crude protein of less than 9.5%. It is usually used to make cakes, biscuits, pastries, pastries, etc.

Cake flour has low protein content and weak gluten. Generally, the gluten content should be less than 24%, the dough formation time should be less than 2, and the evaluation value should be less than 38. The gluten is too strong and the air bubbles inside the cake are large and uneven. Cake with thick cavitation wall has a hard texture, shrinkage and deformation in appearance, too low gluten strength, and the cake product is too loose and loses its spongy structure; the flour is fine and uniform, and the amylase activity is low; the starch is less damaged, uniform and expanded, which can make the cake have Loose structure.

Classification of flour

1. High-gluten flour

High-gluten flour refers to its protein content above 12.5%. The characteristics of this flour are: The color is darker. Hold a handful of flour firmly with your hands. It will not easily form into a ball, which means it is highly active and smooth! Many flour packages do not directly indicate that this is high-gluten flour. The best way is to identify it through the implementation standard on the packaging. The implementation standard for high-gluten flour is GB/T8607.

2. All-purpose flour

All-purpose flour refers to flour with a protein between 9.5% and 11.5%. This kind of flour looks a little milky white. When you grab it with your hands, it will be slightly Gather into a group. All-purpose flour can also be distinguished by its implementation standard GB/T1355.

3. Low-gluten flour

Low-gluten flour is also called cake flour. It refers to flour with a protein of less than 9.5%. This kind of flour has very low gluten and looks relatively bright in color. White, it is easy to form a ball by grabbing a handful with your hands and holding it gently. Low-gluten flour can also be identified by implementing standards, and its standard is GB/T8608.