Question

What is the difference between whole wheat pastry flour and regular whole wheat flour? Why is whole wheat pastry flour better for baking cakes, cookies, brownies and other baked good recipes that call for all purpose or bread flours/meats?

Answer 1

Whole wheat pastry flour and regular whole wheat flour are both made from the whole grain of wheat, but they have distinct differences in terms of their milling process, protein content, and texture. The main reason why whole wheat pastry flour is preferred for certain baked goods is due to its finer texture and lower protein content.

1. Milling Process:

   • Whole Wheat Pastry Flour: This type of flour is milled from soft wheat berries, which have a lower protein content compared to hard wheat berries used for regular whole wheat flour. The soft wheat berries are ground finely, resulting in a smoother texture.
   • Regular Whole Wheat Flour: Regular whole wheat flour is typically made from hard wheat berries. It includes the bran, germ, and endosperm of the wheat kernel, which gives it a coarser texture and darker color.

2. Protein Content:

   • Whole Wheat Pastry Flour: Pastry flour has a lower protein content (usually around 8-10%) compared to regular whole wheat flour or all-purpose flour. The lower protein content means it has less gluten-forming potential when mixed with water, resulting in a more tender and delicate baked product.
   • Regular Whole Wheat Flour: Regular whole wheat flour has a higher protein content (around 13-15%), making it better suited for bread-making as the higher gluten content helps give bread its structure and chewiness.

3. Baking Characteristics:

   • Whole Wheat Pastry Flour: Because of its lower protein content, whole wheat pastry flour is well-suited for recipes that require a lighter and more delicate texture, such as cakes, cookies, muffins, scones, brownies, and other pastries. The lower gluten formation results in tender, soft baked goods without the heaviness associated with regular whole wheat flour or bread flours.
   • Regular Whole Wheat Flour: Regular whole wheat flour is more suitable for hearty, dense bread recipes where the development of gluten is desired to give the bread structure and rise.

In summary, whole wheat pastry flour is preferred for baking cakes, cookies, brownies, and other delicate baked goods because it provides a lighter and more tender texture compared to regular whole wheat flour or bread flours. The lower protein content in pastry flour results in less gluten formation, which is ideal for creating tender, soft, and delicate baked treats. However, it's worth noting that whole wheat pastry flour may not be the best choice for bread-making, as the lower gluten content may not provide the desired structure and rise needed for bread.