On food and cooking the science and lore of the kitchen ( PDFDrive ) 1005

Pastry 8–9
Cake 7–8
0or00(Italiansoftwheat) 11–12
Type55(Frenchblendofsoftandhard 9–
wheat)
10
Englishplain 7–10
Vitalgluten 70–85
Because different flours have not only
different protein contents, but different
proteinqualities,it’snotreallypossibleto
turn all-purpose flour into pastry flour or
viceversa.However,it’spossibletodilute
the gluten proteins of a given flour by the
addition of cornstarch or another pure
starch, or strengthen them by adding
powdered vital gluten. To approximate
pastryflourwithall-purpose,addonepart
by weight of starch to two parts of allpurpose flour; to approximate all-purpose
flour with pastry flour, add one-quarter
part of gluten to two parts of pastry flour.


(Purifiedglutenlosesalittlelessthanhalf
itsstrengthinthedryingprocess.)Withits
chlorine-alteredstarchandfats,cakeflour
isinimitable.
KindsofFlour

Thoughmanufacturersandprofessional
bakerscanobtainfloursfromparticular

wheats,mostfloursforsaleinsupermarkets
arelabeledaccordingtotheirintendeduse,
withnodirectindicationofthekindofwheat
orwheatstheycontain—they’reusuallya
blend—ortheirproteincontentorquality.
Flourcompositionscanvarysignificantly
fromregiontoregion;“all-purpose”flourin
muchoftheUnitedStatesandCanadahasa
higherproteincontentthan“all-purpose”
floursintheSouthorPacificNorthwest.Not
surprisingly,recipesdevelopedwitha
particularflouroftenturnoutverydifferently
whenmadewithanother,unlesscareistaken