What Are the Functions of Cake Flour in Baking Cakes?

Cakes should be made with a specific type of flour called cake flour.

Flour is made from wheat, and different types of wheat yield different types of flour. Cake flour is derived from soft wheats and it is used in cakes because its characteristics allow it different functions than other flours. Does this Spark an idea?

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Protein Content
- The protein in cake flour develops gluten strands, which make up the shape and texture of the cake. Cake flour has a low protein content of about 8 percent for a smooth texture.
Trapping Gases
- The gluten strands formed by the protein in cake flour trap the gases that are formed when heat is applied, helping the cake to rise.
Absorbtion and Expansion
- The gluten strands in the cake flour absorb moisture and expand, becoming firm to create the cake's structure.
Proteins Coagulate
- The gluten strands in the cake flour coagulate (solidify) once it reaches a high temperature.
Browning
- After any water evaporates, the proteins undergo a chemical change that, with the help of any carmelized sugars results in browning and the creation of a crust.

"Professional Cooking Fifth Edition;" Wayne Gisslen; 2003

Photo Credit Image by Flickr.com, courtesy of thebittenword.com

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