Difference Between All-Purpose Flour And Cake Flour (With Table)

All-Purpose Flour and Cake Flour is made from wheat that can be of soft wheat and hard wheat which forms the difference between the two types of flour. All-Purpose Flour is either made from hard wheat or a blend of hard and soft flour. Cake Flour is made from either soft white wheat or soft red winter wheat.

All-Purpose Flour vs Cake Flour

The difference between All-Purpose Flour and Cake Flour is that they differ in their origin, composition, nutrition, functions, and applications. All-Purpose Flour is used in making noodles, bread, cakes, muffins, whereas Cake Flour is used in making pastries, cookies, brownies, and pie.

All-Purpose Flour is also known as Plain Flour. It is wheat flour milled from either hard red wheat or a blend of hard and soft kinds of wheat. It is blended in the ratio of 80:20. It is used in making noodles, bread, muffins, cakes, and also in thickening gravies and sauces. It is an unbleached wheat flour formed by separating the endosperm from the bran.

Cake Flour is also known as soft wheat flour or chlorinated flour. It is formed from either soft white wheat or soft red winter wheat. It is low in protein. It undergoes bleaching treatment in which chlorine or benzoyl peroxide is used in the process. There are various physicochemical properties of Cake Flour such as low pH level, whitening agent, and low protein content.

Comparison Table Between All-Purpose Flour and Cake Flour

Parameters of ComparisonAll-Purpose FlourCake Flour
OriginAll-Purpose Flour is also known as plain flour that is made from either hard wheat flour or a blend of hard and soft flour. Cake Flour is also known as chlorinated flour that is made from either soft red winter wheat or soft white wheat.
Production Wheat grains are milled to form unbleached all-purpose flour by separating endosperm from the bran.Soft winter wheat is induced in the bleaching process to form Cake flour that results in low protein.
Composition and NutritionAll-Purpose Flour has protein 10g, carbohydrate 80g, fiber 3g, calcium 33mg, and sugar 0g.Cake Flour has fiber 30g, carbohydrate 375g, and fat 300mg.
FunctionsAll-Purpose Flour helps in whitening the flour, improving the baking process, bleaching, and maturing.Cake Flour helps in reducing the pH level, whitening, weakened gluten matrix, water absorption capacity, and low protein content.
ApplicationsAll-Purpose Flour is used in making bread, cakes, muffins, cookies, noodles, pancakes, pastries, pizza, and pie. Cake Flour is used in biscuits, brownies, pie, cookies, delicate pastries, and high-ratio cakes.

What is All-Purpose Flour?

All-Purpose Flour is also known as Plain flour. It is formed from either hard wheat or a blend of soft and hard wheat grains. It is milled in the ratio of 80:20. It is enriched with vitamins and minerals, as there is a loss of minerals during the process of removal of endosperm from the bran. It is available as bleached and unbleached forms.

All-Purpose Flour is produced when the wheat grains are milled to separate endosperm from the bran and the resultant one would be the All-Purpose unbleached flour. Using bleaching-maturing agents it can be turned into bleached All-Purpose flour. Bleached fortified flour can be formed using fortification with vitamins.

All-Purpose Flour is composed of the ratio of hard wheat and soft wheat. Its dough elasticity is improved using oxidizing the sulfhydryl groups present in the protein. It helps in whitening the flour and improving the baking characteristics. It has 10g of protein, 3.3g of fiber, 33mg of calcium, 133mg of potassium, and 0g of sugar.

All-Purpose Flour is used in making bread, cakes, muffins, pie, cookies, noodles, pancakes, pastries, pizza, and pie crusts. It is not much tender and light as compared to Cake flour. It is combined with other flours to make semolina bread, whole wheat bread, spaghetti. It is rich in vitamins such as thiamine, riboflavin, folic acid, and minerals such as iron and calcium.

What is Cake Flour?

Cake Flour is also known as Chlorinated Flour or Soft Wheat Flour it is made into a finely milled powder using soft winter wheat, It is enriched with niacin, riboflavin, thiamine, iron, and folic acid that are required to be present in cake flour as proposed by FDA. It undergoes bleaching treatment in which chlorine and benzoyl peroxide is used in the process of bleaching.

Cake Flour is used in physicochemical properties such as it is used in whitening, weakening gluten matrix, maintaining pH between 4.4 – 4.8, increasing absorption of starch, water, and sugar, soft texture, moisture, and tenderness is maintained in the final product due to low protein content which is of 8%.

Cake Flour is composed of 72-74% of starch, 14% moisture content, 8% of protein, 1% fat, 0.2% minerals, and 0.1% of cellulose. It is produced when the soft wheat first undergoes a bleaching process as a result of which there is low protein content. It has high-quality patent flour, that has been made from the endosperm of the wheat bran.

Cake Flour is used in making cookies, brownies, pie crust, delicate pastries, high-ratio cakes, and biscuits. To prevent the development of gluten matrix it is recommended to mix the cake flour at the end of the preparation. The finished product of Cake flour is very fine. It is prepared using mid-range protein flour for cookies and brownies.

Main Differences Between All-Purpose Flour and Cake Flour

  1. All-Purpose Flour is also known as Plain Flour, whereas Cake Flour is also known as Chlorinated Flour or Soft Wheat Flour.
  2. All-Purpose Flour is made from either hard wheat or a blend of hard and soft wheat, whereas Cake Flour is made from either soft white wheat or soft red winter wheat.
  3. All-Purpose Flour is prepared when the wheat is milled by separating endosperm from the wheat bran, whereas Cake Flouris made when the wheat undergoes bleaching and as a result there is low protein in the flour.
  4. All-Purpose Flour is not much soft or tender, whereas Cake Flour is very soft, tender, moisture, and has high quality potent.
  5. All-Purpose Flour is used in making muffins, cookies, pastries, bread, noodles, and semilona bread, whereas Cake Flour is used in making high-ratio cake, brownies, cookies, pie, and pastries.

Conclusion

All-Purpose Flour and Cake flour are prepared and milled from wheat. All-Purpose Flour is made from either hard wheat or soft wheat grain, whereas Cake Flour is made from soft white wheat or soft red winter wheat. Both the flours are used in the preparation of cakes and pastries. They are available in bleached and unbleached forms.

All-Purpose Flour is made when the wheat is separated from its endosperm from bran, whereas Cake Flour is made during the process of bleaching treatment which results in low protein when compared to All-Purpose Flour. Both have low pH levels, are used as whitening agents as well.

References

  1. https://www.sciencedirect.com/science/article/pii/S0002822306026708
  2. https://www.tandfonline.com/doi/abs/10.1080/10408397809527245
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