Cake flour

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About Cake flour
Wikipedia Article About Cake flour on Wikipedia

Cake flour, also known as soft-wheat flour, is a very fine-textured bleached flour used for making cakes and other baked goods. It is lower in protein than all-purpose flour, which is not an acceptable substitute.

Usually, the word "flour" used alone refers to wheat flour, which is one of the most important foods in European and American culture. Wheat flour is the main ingredient in most types of breads and pastries. Wheat is so widely used because of an important property: when wheat flour is mixed with water, a complex protein called gluten develops. The gluten development is what gives wheat dough an elastic structure that allows it to be worked in a variety of ways, and which allows the retention of gas bubbles in an intact structure, resulting in a sponge-like texture to the final product. This is highly desired for breads, cakes and other baked