What is the composition of flour, for the most part, the composition of flour is similar, Starch, Water( Moisture) Protein, Sugar, Fat, and Minerals.
The quality of flour will depend on many different factors. The biggest differentiation is the flour’s protein content. The ash content and falling number will have an impact on the flour’s performance and quality.
Strong baker flour also known as bread flour is a high-protein flour with 12-14% of Gluten.
All-purpose flour protein is between 10-12% and is a multi-purpose use flour for breads, cakes, cookies, and quick bread.
Pastry flour’s protein content is in the range of 9% and cake with the lowest protein content is 7-8%.
Wholewheat flour can contain anywhere from 12-14% protein, the germ is removed. Today’s wholewheat flour is wheat flour with the addition of 16% bran added to it.
Wholegrain flour is made by milling the whole grain kernel, this flour contains the germ and husk and the average protein level of this flour is 12%.
Below is the composition of Cake Flour:
- Starch 72.1 percent (72.1%)
- Water 13.5 percent (13.5%)
- Protein 8 percent (8%)
- Sugar 4 percent (4%)
- Fat 1 percent (1%)
- Minerals 0.4 percent (0.4%)