What is NOT a difference between cake flour and bread flour?

Soft white wheat is used to make cake and pastry — or soft — flour. It has a lower protein content and therefore forms far less gluten. It works well for tender and flaky baked goods such as cakes, muffins, and pie crusts. Hard white wheat has a much higher protein content and forms the oft-desired strong gluten strands when baking bread, rolls, or pizza crust. These are what provide the chewiness in bread.

Asked by Leni Davenport · Last updated 5 years ago · 193.2K views · SOURCE