Why is this cake taller?!
i bake 3 basic rich cakes!. the original one is made from plain flour while the second one is made from rice flour and the third is from glutinous flour!. after baking, the tallest cake is the cake made from plain flour followed by the rice flour then the glutinous flour!. My question is why is the original cake taller than the other two cakes and why is the cake made from glutinous flour the shortest!?Www@FoodAQ@Com
Answers:
Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added!. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes!. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides!. High-gluten flour without the introduction of yeast to help the rise creates and tougher, heavier cake!.
All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour!. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped!. There are many recipes, however, where the use of bread flour in place of all-purpose will produce a tough, chewy, disappointing result!. Cakes, for instance, are often made with all-purpose flour, but would not be nearly as good made with bread flour!.
Rice Flour doesn't form gluten which you do need some of for baking!. Breads and cakes made from gluten-free flours are to be less than ideal!.
Hope this helps!.
Www@FoodAQ@Com
All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour!. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped!. There are many recipes, however, where the use of bread flour in place of all-purpose will produce a tough, chewy, disappointing result!. Cakes, for instance, are often made with all-purpose flour, but would not be nearly as good made with bread flour!.
Rice Flour doesn't form gluten which you do need some of for baking!. Breads and cakes made from gluten-free flours are to be less than ideal!.
Hope this helps!.
Www@FoodAQ@Com
Anything baked with rice flour needs to follow a special recipe!. Not sure what you mean by glutinous and plain, they are the same!. If you mean gluten free then the same rule applies!. You need to adjust the recipe accordingly!.Www@FoodAQ@Com
Plain flour have less gluten therefore retains air much better than the other 2 therefore you get a 'taller' cake!. Gluten = Flour CarbohydrateWww@FoodAQ@Com
plain flour rises the best
Www@FoodAQ@Com
Www@FoodAQ@Com