Does it make a difference in a cake if you use wheat flour instead of white? How about mixing the two?!
Answers:
the diffence is profound!. wheat flour is denser and grainier and will bake differently than cake or white flour and you need to adjust the recipe accordingly!. it's also much heavier and will impart a flavor that may conflict or at the very least be noticeable in the finished product!. your best bet, instead of making the substitution, is to google a recipe for cakes specifically made w/ wheat flour rather than winging it!.Www@FoodAQ@Com
You're actually supposed to use "cake flour" when making cakes, it's more finely milled than white flour and will give you a lighter, fluffier cake!. If you substitute wheat flour, your cake will taste the same, but will come out heavier and chewier!. A friend of mine uses half wheat/half white flour for her cookies and that works out ok, but I wouldn't do the same thing with cake!. I'd just rather not have cake instead!.Www@FoodAQ@Com
Yes!. Cake flour has less protein than wheat, all-purpose or bread flour!. It will make a big difference in rise and texture!. By the same token, you wouldn't want to bake bread using cake flour!. It's all about high vs!. low protein!.Www@FoodAQ@Com
well wheat flour will: bake, rise and taste different!.!.!.so thats why I prefer white flour!.
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GOOD LUCK!!!Www@FoodAQ@Com