Flours and their effects?!
Flours and their effects?
I'm doing an experiment on flour and their effects on a food product. What 3 different types of flour do you reckon I use and what product do you think I should make? (eg; muffin, cakes)
Answers: I'm curious the reason for the experiment, but this will give you very different results with different flours. Gluten (flour protein) percentages vary based on the type of wheat (hard or soft) milled to make the flour. Different types of flour will make dramatically different results depending on the recipe.
Try baking a layer cake using each of the following flours:
CAKE FLOUR - low protein content, typically used for pastries and delicate cakes that are fragile and don't need to support a heavy load.
ALL PURPOSE FLOUR - medium protein content, percentages vary greatly from brand to brand and even from one batch to the next. Made from a combination of hard and soft wheats and is usually what goes in the bag when it doesn't meet the protein requirements of cake or bread flour.
BREAD FLOUR - high protein content, used in making chewy bread doughs and pizza crusts that need the extra gluten to be strong enough to stretch out thin.
Be sure to be scientific about it, and use a timer for your mixing, as the mixing time will affect the gluten development. You'll notice extremely different results with each flour concerning taste and texture of your cake.
Happy Baking!!! corn flour, all purpose flour, or like a wheat/grain flour. try making bread in general or pasta. pasta would be easier in my opinion because once u cook it u'll kno wat the differences are obviously from the outcome of the noodle.
hope this helps! bread flour, cake flour, and whole wheat flour.
Try making a cake. With a cake you will be able to immediately tell the difference the flour makes.
the only true flour is made from wheat. ex.: cake flour, pastry flour, whole wheat flour, all purpose flour, bread flour, hi- gluten flour.
Wheat is the only product which contains gluten which gives baked products structure and allows baked products to rise.
Everything else that some people call flour is actually a meal. Such as what they call corn flour which is corn meal of a finer grind.
