(Purified gluten loses a little less than half
its strength in the drying process.) With its
chlorine-altered starch and fats, cake flour
is inimitable.Kinds of Flour
Though manufacturers and professional
bakers can obtain flours from particular
wheats, most flours for sale in supermarkets
are labeled according to their intended use,
with no direct indication of the kind of wheat
or wheats they contain — they’re usually a
blend — or their protein content or quality.
Flour compositions can vary significantly
from region to region; “all-purpose” flour in
much of the United States and Canada has a
higher protein content than “all-purpose”
flours in the South or Pacific Northwest. Not
surprisingly, recipes developed with a
particular flour often turn out very differently
when made with another, unless care is taken