Easy How-To: Understand flour's proteint content

Flickr/Dan Goldring
Rural Ontario flour mill
The more protein contained in flour, the more elastic and chewy the results which is perfect when making bread dough.

The opposite is needed when baking cakes, so choose a low protein flour to produce a light, fine crumb.

Cake flour generally has 5-8 percent protein content.

Whole wheat flour contains 12-14 percent.

When the bran and germ are