Wheat flour, pastry

Definition

Pastry flour typically refers to refined wheat flours that have been enriched and bleached. Pastry flour is low in gluten and suitable for baking applications that require a lighter crumb and softer product. Pastry flour may also be referred to as cake and pastry flour, or simply cake flour, though cake flour typically has a somewhat lower gluten content. See: Wheat flour, Wheat flour enrichment, Wheat flour bleaching

Health considerations

See: Wheat, Wheat flour enrichment, Wheat flour bleaching, Gluten

Keep in mind

Wheat flour is unsuitable for individuals sensitive to gluten.

May be found in

See: Wheat

References

See: Wheat, Wheat flour enrichment, Wheat flour bleaching, Gluten

Alternative Spellings and Names

Wheat flour, soft; Wheat flour, cake