The article explains the differences between cake flour and bread flour in baking. Cake flour, which contains about 6% protein compared to around 10% in all-purpose flour, is made from soft wheat and is specifically designed to yield a soft, tender texture in baked goods. Its low protein content results in less gluten formation, making it suitable for delicate cakes. It can also be used alongside all-purpose flour to achieve a lighter texture while maintaining structural integrity in denser items like banana bread.
Cake flour, with its low protein content, creates a soft and delicate texture, making it ideal for recipes such as yellow cakes that require a tender bite.
In baking, cake flour's lower protein levels compared to all-purpose flour produces less gluten, resulting in a lighter texture essential for delicate cakes.
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